Vegetarian nonya laksa

Yield: 2 servings

Measure Ingredient
1½ tablespoon Oil; preferably
\N \N ; groundnut oil
2 tablespoons Coarsely chopped garlic
1 tablespoon Finely chopped fresh ginger
2 \N Fresh red chillies; halved, seeded and
\N \N ; finely shredded
225 grams Onions; finely sliced
1 teaspoon Ground coriander
½ teaspoon Ground turmeric
1¼ litre Home-made vegetable or chicken stock
225 grams Rice noodles or rice sticks
400 millilitres Tinned coconut milk
2 teaspoons Madras curry powder
2 teaspoons Chilli-bean sauce
1 teaspoon Sugar
2 teaspoons Salt
½ teaspoon Freshly ground five-pepper mixture or
\N \N ; black pepper
3 tablespoons Finely sliced spring onions
4 \N Quails' eggs or 2 hens' eggs; hard-boiled and
\N \N ; halved
1 \N Sprigs fresh coriander


Heat a wok or large frying pan over a high heat until it is hot.

Add the oil and, when it is very hot and slightly smoking, reduce the heat and add the garlic, ginger, chillies and onions and stir-fry for 5 minutes.

Add the coriander, turmeric and stock. Turn the heat to low, cover and simmer for 20 minutes.

Meanwhile, soak the rice noodles or rice sticks in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.

Add the coconut milk and rice noodles to the simmering liquid. Season with the curry powder, chilli-bean sauce, sugar, salt and pepper and continue to cook for 15 minutes. Ladle the mixture into a large soup tureen and serve at once with the garnishes on the side or on top.

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