Well, this is the last of the Ayam varieties – laksa. I’ve got a few laksa varieties I’m doing this week, some releasing in order, some getting out sooner than later. When I make laksa (if possible) there are a few things I really like to include when I garnish. You may have noticed my laksa of mung bean sprout recently – well, that’s a must. Fishball, tofu puff, and mint. That’s the quartet I like to have on hand. Of course, egg as well. This one’s showing shrimp as well, so I think I’ll include that in lieu of fish ball. Well, let’s cook some laksa!
Ayam Singaporean Laksa Noodles – Hong Kong
Finished (click to enlarge). Contains fish and crustacea. To prepare, add sachet contents to 400ml water and bring to a boil. Add noodle and cook 5 minutes. Finally, stir and enjoy!
A single pack – there’s three in the box.
Detail of the packaging (click to enlarge).
A non-fried noodle block.
A sachet of coconut milk powder.
A sachet of paste.
Finished (click to enlarge). Added egg, tofu puff, shrimp, crushed red pepper, mung bean sprout, and mint. Noodle is nice and chewy. Broth has tasty – nice thickness, shrimp paste and elements hinting at tom yum in there I noticed. Really good! 5.0 out of 5.0 stars. EAN bar code 9556041622370.
Watch me cook on Instant Noodle Recipe Time!
