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,
- dried shrimp
- lemon grass - bruised
- laos - bruised
- fish sauce
- fried bean curd (tao pok) - quartered up
- laksa leaves - absolutely crucial
- fish balls (or sliced boiled chicken)
- cockles - fresh
- coconut milk
- thick rice noodles
- Boil shrimp and devein, shell and set aside.
- (boil chicken, remove bones, skin and slice into desired size) soak rice noodle in hot water.
- Boil briefly if necessary.
- Fry rempah in oil, add dried shrimp and fry till fragrant.
- Add stock, lemon grass, laos and bring to boil.
- Add tao pok, fish balls, coconut milk and cook.
- Season with salt and fish sauce.
- Add tomatoes, cook a further few minutes and the sauce it's ready.
- Briefly cook cockles in the sauce before serving.
- Put noodles in bowl, add sauce together with tao pok, fish balls/chicken and chopped laksa leaves and serve.
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