Laksa Yong Tao Foo

Description
This dish is typical of Singapore cuisine, a Chinese adaptation of Malay curry, and a further combination with yet another Hakka Chinese dish Yong Tao Foo,

Ingredients

 * dried shrimp
 * lemon grass - bruised
 * laos - bruised
 * tomatoes
 * fish sauce
 * fried bean curd (tao pok) - quartered up
 * laksa leaves - absolutely crucial
 * fish balls (or sliced boiled chicken)
 * cockles - fresh
 * stock
 * salt
 * prawns
 * coconut milk
 * thick rice noodles

Directions

 * 1) Boil shrimp and devein, shell and set aside.
 * 2) (boil chicken, remove bones, skin and slice into desired size) soak rice noodle in hot water.
 * 3) Boil briefly if necessary.
 * 4) Fry rempah in oil, add dried shrimp and fry till fragrant.
 * 5) Add stock, lemon grass, laos and bring to boil.
 * 6) Add tao pok, fish balls, coconut milk and cook.
 * 7) Season with salt and fish sauce.
 * 8) Add tomatoes, cook a further few minutes and the sauce it's ready.
 * 9) Briefly cook cockles in the sauce before serving.
 * 10) Put noodles in bowl, add sauce together with tao pok, fish balls/chicken and chopped laksa leaves and serve.