Chinese Food
Southeast Asian cuisine Niang, lalatsha, sun cat breakfast
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The first time I bought Laksa sauce, I found a good way to eliminate the leftovers of the refrigerator at home. As long as we make the soup head of Laksa sauce, add all the things I want to boil in. We have frozen the leftover materials such as crab meat sticks and fish balls, unused vegetables and chicken, and the sweet potato powder stored in the cupboard. It seems that we have found a new way out one after another. Of course. You can also choose to eat a bowl of simple nianzha Laksa rice noodles. Coconut milk is light sweet. And Laksa's unique spicy. Whenever you think of them, it seems like an instant appetizer.
Cooking ingredients
Cooking Steps
Step1:Stir fry ginger with hot oil. Add Laksa sauce and shrimp
Step2:Add coconut milk and wate
Step3:Add in fish balls and cook for 5 minute
Step4:Cook the rice noodles, blanch the bean sprouts and put them into the bow
Step5:Pour the cooked soup into a bowl. Sprinkle some green onion. Ding ~ finished.
Cooking tips:Laksa is a typical dish of Malaysia and Singapore. It comes from Laksa, a Malay language. Nianga has become a culture in Singapore. Niangya Laksa is rich in many kinds of spices. If you want to eat Laksa at home, it's most convenient to buy ready-made Laksa sauce directly. The commonly used ingredients are fish and shrimp. Of course, if you have other materials you like, you can also cook them. There are skills in making delicious dishes.
