Shusha
By VicentaLakin
The difference between what I've always wanted to do and Thailand's winter climax is that it's less acid than lemon and less spicy and tastes more softly in Singapore, using salsa to save things, but it's also good。
Recipe Recommendations
- Yi noodles 100 grams
- shrimp 6 rats
- oil tofu 1 tablet
- bean sprouts a little
- meatball the 3
- boiled eggs 1
- Laksa Sauce 1 tablespoon
- coconut milk 100ml
- salt appropriate amount
- coriander a little
Steps for Shusha
1
The tofu is cut in small pieces, bean sprouts, fragrances are washed clean, and the eggs boiled to the hulls are cut in half。
2
The shrimps go to the shell, the shrimps go to the intestines, and the shrimps are left over。
3
Hot boiler oil, with salad oil, a little fire with shrimp head and a big spoon of sauce。
4
Coconut and appropriate water (about a soup bowl) are added and then boiled for five minutes after the water is released。
5
Add to the tofu and shrimp, and cook for one to two minutes, and try to put out the fire if the taste is diluted and the salt is even。
6
Another soup pot will be boiled with water, which will then be boiled。
7
And soybean sprouts。
8
Put the cooked noodles, the bean sprouts in the bowl, the pre-cooked saloon soup, and put the eggs and spices on it。Shusha Make Tips
1. Laksa usually uses thick rice noodles, but I used Yi mein here.
2. If you don't have coconut milk, milk works too, though it will lack some coconut flavor (use plain milk, otherwise it will be too sweet).
3. Because I felt the bean curd puffs were a bit too big, I switched to this thin sliced fried tofu.