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Ingredients

• rice vermicelli, scalded and drained
• 500 ml coconut milk
• 300g Medium prawns
• 2 fish cakes, sliced
• 100g bean sprout, slightly blanched just before serving
• 10 pieces Tau Pok
• 100g Cockles (optional)
• 10 sprig Laksa Leaves aka Vietnamese mint aka Daun Kesom
• 50g Dried prawns, grind
• 150ml oil
• 750ml water
• salt and Rock sugar to taste
• Grind into paste:
• 1 whole garlic
• 10 shallots
• 1/2 tablespoon turmeric aka Kunyit
• 1 tablespoon galangal aka Lengkuas
• 4 Candlenuts aka Buah Keras
• 1 stalk lemon Grass aks Serai
• 2 teaspoon shrimp paste aka Belachan
• 12 Dried Chillies, soaked to soften

Description

Laksa, Laksa, Laksa! This Is One Of The Local Food That Singaporeans Likes. It's A Local Delight! There Are Many Types Of Laksa. The More Famous Laksa Are Nonya Laksa, Curry Laksa And Penang Laksa. <BR><BR> Nonya Laksa Is The Traditional Lak

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