Cooking with Bosch
Gluten-Free Laksa Pasta
Slice 6 Dried Bean Curd Puffs
2 Large Fish Cakes
Chop 15g of Fresh Laksa Leaves
Peel and Slice 5g of Turmeric
Soak 100g of Dried Shrimps in Warm Water for 30 Minutes
Soak 8 Pieces of Dried Red Chillies in Warm Water
Blend 80g of Shallots
2 Stalks of Sliced Lemongrass
60g of Garlic
10 Candlenuts
Rehydrated Red Chillies
1/3 of the Rehydrated Dried Shrimps
10g of Galangal
Sliced Turmeric
5g of Coriander Seeds
About 1 Tablespoon of Water
Gradually add in the rest of the Dried Shrimps while blending
4 Tablespoons of Vegetable Oil
Blend till it forms a Paste
Boil 30g of Bean Sprouts
Strain and set aside
Boil 3 Eggs
Peel and quarter Hard-Boiled Eggs
Boil 20 Tiger Prawns
Deshell Cooked Prawns
In a non-stick pan, heat up 30ml of Vegetable Oil
Fry the Laksa Paste over low heat
Stir often to prevent burning
Heat up the remaining 20ml of Oil in a separate pan
Fry Sliced Fish Cakes
Cooked Bean Sprouts
Sliced Bean Curd Puffs
Chopped Laksa Leaves
10ml of Fish Sauce
Add Laksa Paste
400ml of Coconut Cream
Let it simmer
In a separate pot, boil Water with Salt
Cook 300g of Dried Brown Rice Gluten Free Pasta
Strain Cooked Pasta
Add into Laksa Gravy
Stir well
Add Deshelled Prawns
Season with Salt
Sugar
Toss Cooked Pasta with Gravy
Garnish with Chopped Laksa Leaves
Boiled Eggs
