It’s Laksa time! (Laksa: Coconut Milk Curry)

Yes, laksa, again. I know I’ve already cooked curry laksa in the Low-Fat Singapore Laksa recipe, but I was trying the All-in-One curry laksa paste package this time. My mother who loves curry laksa alot, recommended the Prima Taste brand of laksa package. With good reference, I did not hesitate to pay $5.75 for a package of such. No more low-fat coconut milk as the package does come with coconut milk (powder form). Other than the laksa paste and coconut milk, it also includes sambal chili (chili paste) and dried coriander leaves for garnishing. This makes laksa-making process an easy one. Hassle-free, and most suitable for quick home-cooking.

And yes, the taste was good indeed. Aromatic curry with intensive coconut milk flavour.

As usual, most of the supermarkets are selling it.

Ingredients
250g of thick rice noodles aka thick bee hoon (costs about 40 cents)

Sides:
12 medium-sized prawn, shelled (with tail intact) and deveined
1 cup of chicken meat, shreded
2 fried fish cake, sliced
4 eggs, hard-boiled
Handful of bean sprout

5 fried bean curd puff aka “Tou Pok
1 cup of fresh (raw) cockles aka “Hum”, soaked in water to easily remove flesh from shell

1 packet of Prima Taste brand All-in-One curry laksa package
1 pot of water, 50% filled (about 1000ml), for soup

Method:
1) Pour water into a pot. Dissolve packet of coconut milk powder (called it ‘Laksa Premix’ in the package) into water.

2) Bring liquid mixture to a boil over medium-high heat. Add laksa paste. Bring to a boil again.

3) Add in “Tao Pok“. Reduce heat, and simmer for 30min. Cover pot with lid.

4) Meanwhile, use another pot and add water, hard boil eggs, peeled when turned cool. Reserve for later.

5) Clean the pot, and boil a pot of water, add pinch of salt. Blanch rice noodles and all other side ingredients, except for cockles to be remained raw.

6) Divide noodles among bowls, and top with all side ingredients including raw cockles. Pour over hot laksa gravy immediately. Garnish with dried coriander leaves and sambal chili. Serve hot.

This package costs twice the price of usual packed curry paste. Taste is guaranteed here.

It’s still worth a try, especially if you are a beginner in cooking. It saves you from measuring the amount of seasoning. You should be able to get the dish served within 40min.

Calories-count here is about 550kcal per regular bowl.

Tips: Visit Prima Taste Online store here, if interested. Just for your reference.
*Cooking directions are clearly stated on the packaging, too.
*Raw cockle will be rare-cooked by pouring over hot curry gravy, to retain its juiciness. However, go ahead to blanch beforehand, as desired. Just expect shrinkage and dry texture.