Saturday, November 13, 2010

Fried Laksa


I wished I could say that I thought up of this dish myself.

But I got the idea for frying this beehoon in laksa style from C's mum, when we went to her place for party before her wedding.

I have always like fried mee siam. But I thought fried laksa is even better. I liked how it still taste very much like laksa, but without the coconut milk.

You could make the laksa sauce yourself, of course, but I opted for the easy way out. Hai's laksa paste did the job really well.

Ingredients 
(For 3-4 people)
500g thick bee hoon
100g bean sprouts
2-3 hard boiled eggs
8-10 medium-sized prawns, boiled
4 pcs tau pok, finely diced
2 pcs fish cakes, sliced
Half a packet of Hai's laksa paste
A handful of laksa leaves, finely chopped
Fresh calamansi (optional)

What I did
1. Fry the taupok and fish cakes slices with very little oil separately and set aside
2. Heat a work and fry the laksa paste
3. In a separate pot, bring some water to boil and add in the thick bee hoon. Boil for 1 minute and add in the bean sprouts and then strain the bee hoon and beansprouts immediately
4. Add the cooked bee hoon, beansprouts, tau pok, fish cake slices into the wok and mix well
5. Add the laksa leaves and stir fry further
6. Decorate with the boiled prawns and hard boiled egg slices
7. Serve with some fresh calamansi (Squeeze some calamansi juice onto the bee hoon just before eating)

My version of fried laksa

Fried laksa by C's mum - lots of laksa leaves!

10 comments:

My SINFONIA said...

Looks so yummy! I love laksa too. Might try that!

Open Kitchen Concept said...

Try it, YM! You might find it hard to get fish cakes and laksa leaves.. but I'm sure it'd taste pretty good without! When I was in China, I would cook myself laksa to satisfy my cravings for Singapore food. My one lament was that my laksa paste ran out too quickly. With fried laksa you can make your stash of laksa paste last longer! LOL

petunialee said...

I will try.

Rummi said...

Besides laksa-gravy fried beehoon, you can also do Tomyam paste fried beehoon.

Both very nice.

Open Kitchen Concept said...

Petunia, do! And do let me know how it goes.. :)

Open Kitchen Concept said...

Rummi, you know what? My colleague just told me the same thing this afternoon! I'm going to try that. And also try using spaghetti instead of thick beehoon.

Blur Ting said...

Looks good and healthier than the soupy version too.

Malar said...

Looks yummy! I shall try to make one tomorrow!

petunialee said...

Tomorrow is when I make mine too!

petunialee said...

I made this twice. The Husband found it lip smacking good the first time and not good the second. I used thick beehoon the first. Then, I used Kway Teow the second.

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