CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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laksa soup
Laksa is a spicy noodle soup with a creamy coconut base. Start with a traditional Malaysian prawn laksa or mix it up with chicken, meat, vegetables, seafood or tofu versions.
ingredients
• 200g Lucky Ace Rice Noodles 5mm
• 185g Por Kwan Laksa Paste
• 1/2 small red onion, quartered, thinly sliced
• 1 litre Massel chicken style liquid stock
• 2 kaffir lime leaves, torn
• 2 cups shredded cooked chicken
• 165ml Thai Heritage Coconut Milk
• 1/2 cup beansprouts, trimmed
• 1 small red chilli, thinly sliced
• 1 Lebanese cucumber, halved crossways, cut into thin matchsticks
• 1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
• Fresh coriander leaves, to serve
• Lime halves, to serve
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STEPS TO MAKE IT
1. Place Lucky Ace Rice Noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
2. Meanwhile, heat a saucepan over medium-high heat. Cook Por Kwan Laksa Paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.
3. Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard lime leaves. Stir in Thai Heritage Coconut Milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.