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Singapore Laksa
Ingredients:
- 100g Yeo’s Rice Vermicelli
- 20g prawns, peeled
- 20g fish balls
- 20g squid
- 10g beansprouts
- ˝ bowl of water
Seasonings:
- 4 tbsp Yeo’s Laksa Paste
- 1 tsp Yeo’s Light Soy Sauce
- 1 tsp Yeo’s Pure Sesame Oil
- 3 tbsp coconut milk
- 1 tsp each sugar, fish sauce and salt
Preparation:
- Soak Yeo’s Rice Vermicelli in hot water till softened, drain and set aside.
- Boil the water, add all seasonings and ingredients (except rice vermicelli), boil for 3 minutes until cooked.
- Add rice vermicelli and serve hot.
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