Super long-winded:
** This is a very famous snack "Laksa" in Singapore, which is a transliteration of "Laksa". Let's call it "Singapore Seafood Noodle Soup". This is also my favorite food in Singapore
**Sambal sauce is a very commonly used sauce in Indonesia and Malaysia. It tastes slightly spicy, but it is not simply spicy. There are also many complex flavors in it.
** Mull coconut milk is an indispensable ingredient in this noodle soup and is sold in many bakeries online. You can also buy it on the import shelves of many large supermarkets.
** If you eat it yourself at home, the chicken breast can also be sliced without tearing it into thin threads.
** Fish cakes and coarse rice noodles can be purchased at the Xinyuanli Market in Beijing. I personally feel that the taste of coarse rice noodles will be better.
Singapore seafood noodle soup
By AnaMcClure
Recipe Recommendations
- chicken breast 80 grams
- shrimp 3 only
- bean bubble of 3
- fish cake of 3
- mung bean sprouts 20 grams
- boiled eggs one
- ketchup 35 grams
- coconut milk 150ml
- salt 3 teaspoons
Steps for Singapore seafood noodle soup
1
Remove the heads and skin the fresh shrimp, cut it from the back, and remove the shrimp string. Cut the bean bubbles in half, cut the fish cake into 1cm thick slices, pinch off the roots of the mung bean sprouts and wash them, and cut the cooked eggs into thin slices for later use.2
Put the chicken breast in a cold water pot, add salt (1/2 teaspoon) to the water, bring to a boil over high heat, and continue to cook for 3 minutes, and the chicken is ready to cook.3
Boil another pot of water, add salt (1 teaspoon) in the water, add green bean sprouts and blanch for 5 seconds, then remove immediately for later use, then add bean bubbles and fish cakes, blanch for 2 minutes, remove and drain. Finally, add the shrimp and blanch for 1 minute, remove and set aside.4
Boil another pot of water. After the water boils, add salt (1 teaspoon), add the coarse rice flour, blanch for about 30 seconds, drain and place into a bowl. Tear the chicken breast into shredded pieces, mix with the freshly blanched green bean sprouts, bean soak, fish cake, and place into a bowl together with egg slices.5
Pour the oil into the pan, heat it over medium to medium heat, add the ketchup, stir-fry for about 2 minutes, add the sambal sauce, continue to stir-fry, add 50ml of water, turn to low heat to cook until fragrant, add coconut milk, and cook again. Add 1/2 teaspoon salt, stir well, and pour into the rice noodles to serve.