CHNG Kees Sauce - Laksa Paste 240 ml 叻沙辣椒酱

A stir-in paste for preparing the famous Singapore Laksa which tastes best with rice, noodles, meat and seafood.Usage: Good With SeafoodProduct Description:An aromatic blend of the finest spices, chillies and shrimps. It is a stir-in paste for preparing the famous Singapore Laksa known for its rich, flavourful spicy gravy which tastes best with rice noodles, meat and seafood.Ingredients:Vegetable Oil, Chilli, Water, Sugar, Dried Shrimp, Galangal, Garlic, Fermented Shrimp Paste, Lemongrass, Chicken Powder, Shallot, Candlenut, Laksa Leaves, Modified Starch, Tumeric, Hydrolysed Vegetable Protein, Salt, Tumeric Leaves, Approved Preservatives (Sorbic Acid and Benzoic Acid).Check out this recipe to find out more about how to make Singapore Laksa using our saucesIngredients250 gm of CHNG Kee’s Laksa Paste600 gm of poached noodle8 prawns (peeled)120 gm of fish cake (sliced)600 ml of boiling water300 gm of coconut cream300 ml of Carnation milk4 gm of laksa leaf (chopped)4 pcs of bean curd (fried and cut into slices)100 gm of bean sprouts (poached)3 pcs of hard-boiled eggs (sliced into half)Cooking Method1. Cook the prawns (peeled) and fish cakes (sliced) in boiling water.2. Set aside the prawns and fish cakes once cooked.3. Stir-fry CHNG Kee’s Laksa Paste with hot oil, pour in boiled water, add in fried bean curd, coconut cream, carnation milk and bring to boil.4. Put poached noodles and bean sprout in boiling water. Drain separately and place in serving bowl.5. Arrange poached noodles, bean sprout, cooked prawns , fish cake and eggs into a bowl. Pour gravy over.6. Add chopped laksa leaves, and serve.All our products have a minimum shelf life of six months from the purchase date, unless otherwise specified. Expiry date is laser printed on bottle cap.