Turn your half-empty can of tuna into all-time favorite bowl of Penang-Inspired Laksa. Chef Eric Low introduces a simple do-it-at-home recipe for busy people. #HappyPlateSG
Total Time
15min
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
1 3/4
cups
Canned Tuna
, drained
•
1
Lemon
, juiced
•
5
cups
Water
•
4
Tbsp
Sambal
•
2
pieces
Asam Gelugur
•
2
Tbsp
Chicken Bouillon Powder
•
1.3
lb
Rice Noodles
•
2/3
cup
Pineapples
, diced
•
3/4
cup
Cucumbers
, shredded
•
1/4
cup
Red Chili Peppers
, sliced
•
4
Fresh Mint Leaves
•
4
Laksa Leaves
•
2
tsp
Bunga Kantan
•
4
Tbsp
Shrimp Paste
Cooking Instructions
1.
Add Water (5 cups), Canned Tuna (1 3/4 cups), Asam Gelugur (2 pieces), juice from Lemon (1), and Chicken Bouillon Powder (2 Tbsp). Mix well. Add Sambal (4 Tbsp). Mix well and bring to a boil.
2.
Add Rice Noodles (6 cups) simmer briefly. Divide the noodle soup between 4 bowls.
3.
Top with Pineapples (2/3 cup), Cucumbers (3/4 cup), Red Chili Peppers (1/4 cup), Fresh Mint Leaves (4), Laksa Leaves (4), and Bunga Kantan (2 tsp) over the 4 bowls of laksa. Drizzle some Shrimp Paste (4 Tbsp) over each bowl before serving.
Nutrition Per Serving
CALORIES
757
FAT
7.7 g
PROTEIN
28.0 g
CARBS
142.5 g
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