Laksa(choi jeong kyu) - Q

Materials

100g thick rice noodles

Shrimp 2

Two mussels

A handful of host

50g tofu

Some oil

 

Source

Raksasoseu 30g

Curry powder, oyster sauce, sugar, each 10g

Coconut milk 400g

water 200g

 

Cooking

one. Rice noodles in cold water for 1 hour in boiling water bulrindwi chaee batchinda Blanch.

Two. Remove the shrimp and mussel shells embedded washed after each solo Blanch in boiling water and drain water.

Three. Host, detach the tail Blanch in boiling water batchinda chaee.

Four. After removing the tofu absorbs water splashes Giro.

Five. Raksasoseu bowl with cooking oil, curry powder, oyster sauce, sugar, coconut milk, water, and boil it and then put it.

Six. Rice noodles in a bowl of fried tofu, shrimp, mussels, contains a host, source, sprinkle