Laksa Kedah

Name: Laksa Kedah
Ingredients: 1-1/3 lb. cooked yellow egg noodles; 1 tbsp. oil; 10-2/3 oz. beef, sliced thinly; 6 cups water; 4 tbsp. oil; 4-1/4 oz. blended dried prawns; 10-2/3 oz. sm. prawns, shelled; 1/2 can condensed tomato soup; 1 oz. mustard green, cut into 2 inch lengths (separate stems from leaves); Salt to taste; 3 cloves garlic; 8 shallots; 20 dried chillies, soaked; 4 boiled eggs; 2 firm soybean cakes, fried and sliced; 10-2/3 oz. beansprouts; 2 tomatoes, sliced; Chopped shallot crisps; Chopped spring onions; Chopped Chinese celery; 5 red chillies, sliced

21 ingredients

8 steps

Ingredients

1-1/3 lb. cooked yellow egg noodles
1 tbsp. oil
10-2/3 oz. beef, sliced thinly
6 cups water
4 tbsp. oil
4-1/4 oz. blended dried prawns
10-2/3 oz. sm. prawns, shelled
1/2 can condensed tomato soup
1 oz. mustard green, cut into 2 inch lengths (separate stems from leaves)
Salt to taste
3 cloves garlic
8 shallots
20 dried chillies, soaked
4 boiled eggs
2 firm soybean cakes, fried and sliced
10-2/3 oz. beansprouts
2 tomatoes, sliced
Chopped shallot crisps
Chopped spring onions
Chopped Chinese celery
5 red chillies, sliced

Directions

1

Once noodles are cooked, mix with 1 tbsp.
2

oil to prevent from sticking, and put aside.
3

Boil beef in water until tender.
4

Heat oil in pot and fry blended ingredients for a few minutes, then add in dried prawns and fry until crisp.
5

Pour beef and beef stock and bring to boil.
6

Add prawns, tomato soup and salt.
7

Add in vegetables, stems first.
8

Place noodles in serving bowls, pour gravy and garnish.