Photo Recipes

Ingredients (Rempah Gravy):

80 dried chillies (de-seeded)

2 tbsp white taucheo (preserved soya beans)

2 tbsp black taucheo (preserved black beans)

250g small onions (shallots)

50g blachan (dried prawn paste)

250g ikan bilis (dried anchovies)

2 litres water

60g asam (tamarind) in 2 cups of water

2 cups thick coconut milk

2 tbsp sugar

Method :

Step 1 : Soak the de-seeded & cut dried chillies in hot water

Step 2 : Grind the chillies, small onions, blachan, black & white taucheo into a fine paste.

Step 3 : At the same time, wash & boil the dried ikan bilis in 2 litres of water.

Step 4 : Add oil in the wok & fry the grounded chillie paste till fragrant & the oil has seperated. (Leave aside 2 tbsp of chillie paste for the noodles)

Step 5 : Add in the asam liquid & sugar & mix thoroughly.

Step 6 : Pour the ikan bilis stock into the work & stir well

Step 7 : Add in the coconut milk slowly to thicken the gravy & mix well & let it simmer for 1/2 hr.

Ingredients (Noodles & Garnishing):

1 kg fresh thick laksa bee hoon (rice vermicelli)

or 1 packet (400g) dried bee hoon

taugeh (bean sprouts) as required

1 large onion, chopped

6 eggs (hardboil)

1/2 kg prawns (steamed or boiled)

50g ku chai (chives)

2 pieces fish cake, sliced

Method :

Step 1 : Soak the dried bee hoon in water until soft. (No soaking required for the fresh thick laksa bee hoon)

Step 2 : Wash & remove the head & root of the taugeh.

Step 3 : Heat the wok & fry the chopped onions with a little oil.

Step 4 : Add some of the fried chillie paste that was set aside earlier.

Step 5 : Add in the bee hoon, taugeh & stir fry well. (Remove & it is ready for the gravy)

Step 6 : Prepare the hardboil eggs sliced into wedges, peel the prawns & cut the ku chai into short length.

Step 7 : Dish the bee hoon onto a plate, garnish with the egg, prawns & ku chai.

Step 8 : Pour the hot gravy over just before eating. Enjoy!