Main Dishes Recipes - Laksa Lemak with Tofu Recipe

Ingredients

• 200g/7oz rice vermicelli

• 100g/4oz mangetout

• 150g/5oz bean sprouts

• 5 Tbsp sunflower oil

• 6 shallots, finely chopped

• 3 cloves garlic, finely chopped

• 2.5cm/1 in ginger, finely chopped

• 3 fresh small green chili peppers, chopped

• 1 Tbsp chopped lemongrass

• 2 tsp ground turmeric

• 1 tsp ground coriander

• 2 1/4cups/500ml/18fl oz chicken or vegetable stock

• 3 1/2cups/900ml coconut milk

• 2 tsp sugar

• 2 tsp salt

• 400g/14oz firm beancurd tofu

• 4 spring onions, sliced

Serves 4

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Method:

1. Soak the vermicelli in hot water for 3 minutes, then rinse and drain. Blanch the peas and bean sprouts in a pan of boiling water for 2 minutes and drain.

2. Heat 3 tablespoons of the oil in a pan, add the shallots, garlic, ginger, chili peppers, lemongrass, turmeric and coriander and fry for 3 minutes.

3. Add the stock, coconut milk, sugar and salt. Bring to the boil and simmer for 3 minutes. Add the tofu and continue to simmer for another 3 minutes.

4. Put the rice vermicelli into individual bowls and add the soup. Arrange the bean sprouts, peas and tofu on top of the noodles.

5. Pour the soup over the vermicelli mixture, garnish with sliced spring onion and serve.

Note: A Malaysian specialty that becomes a firm favorite with all who try it.