Rulang Infocomm Club

Ingredients (serves 5)

1 kg cooked laksa noodles - drained
200 g cooked skinless chicken breast - shredded
2 pieces fish cake - sliced
300 g beansprouts - boiled
4 pieces taupok - sliced
1 cucumber - peeled and shredded
Daun kesum - washed and finely shredded
1 Litre low fat milk
1 cup water
1 1/2 dsp unsaturated oil
(A) Grind into paste
30 dried chillies
10 small onions
12 buah keras
2 stalks daun kesum
(B) Grind coarsely
1 cup dried prawns - soaked
1/2 dsp belachan (shrimp paste) - roasted

Method
Heat oil and fry ingredients
(A) until fragrant.
Add ingredients
(B) and fry for 1 to 2 minutes.
Add water and taupok and simmer gently for 10 minutes.
Stir in milk and cook over low heat for another 5 minutes.
Pour gravy over laksa noodles and serve with beansprouts, shredded chicken and fish cake.
Add daun kesum and cucumber as desired.

Useful tips:
Soak dried prawns for at least 15 minutes and rinse to remove some of the salt.
To prevent milk and yoghurt from curdling, bring to boil over low heat.