LAKSA KARI JOHOR
350g rice vermicelli (mee hoon)
250g medium-sized prawns
8pcs fried beancurd (tau pok)
100g fish cake, sliced
200g fish ball, white
50g chili paste, fresh red chili
30g dried shrimp
2 nos ginger flower (bunga kantan)
8 stalks lemongrass, lightly crushed
100g mixture of garlic and red onions 1 cup
250ml clear chicken stock
200g MARIGOLD Evaporated Full Cream Milk
2 tbsp curry powder
10g chicken stock seasonings
4g shredded chicken breast meat
Sugar to taste
Soak rice vermicelli in cold water for at least one hour.
Blend garlic, red onion, dried shrimp and red chili to a smooth paste.
Halve the fried bean curd and blanch the beansprouts.
Heat oil in a pan and sauté the blended ingredients until aromatic.
Add chicken stock and MARIGOLD Evaporated Full Cream Milk.
Simmer for 10 – 15 minutes and add fresh prawns, lemongrass, ginger flower and fried bean curd.
Blanch rice vermicelli, beansprouts and quickly wash with cold water so as not to overcook them.
Season to taste.
Place blanched rice vermicelli in a fairly large soup bowl, sprinkle beansprouts on top of the rice vermicelli and add a couple of ladles of the laksa gravy over the top along with the braised fried bean curd, fish cake and fish balls. Serve with shredded chicken breast meat.