Curry Laksa

Ingredients A

50g           Meat Curry Premix

50g           Sambal Tumis Premix

500ml       Water

100ml       Cooking Oil

5 pcs       Lemongrass (smashed)


Ingredients B (for gravy)

1L             Water (for gravy)

12 pcs     Tofu pok (cut into half)

1 cube     Chicken stock

1 cube     Anchovy stock


Ingredient (C) (Mix and set aside)

75g         Dehydrated Coconut Mix (DCM)

400ml     Water



30 pcs     Fish balls

2 pcs       Fish cake (cut into slices)



500 g       Spaghetti

500 g      Bean sprouts

5 nos      Kasturi limes

100 g      Chinese parsley (chopped)

100 g      Fried onions

3 nos      Red chillies (sliced)

5 nos      Hard boiled egg



  1. Boil spaghetti in water until cooked. Rinse with cold water. Strain dry and toss with cooking oil.
  2. Mix all Ingredients (A) well in a wok/pot. Cook until oil rises and fragrant.
  3. Add Ingredients (B). Bring to boil and simmer for 10 minutes.
  4. Add Ingredient (C), fish balls and fish cake. Bring to a boil.
  5. Put the spaghetti into a bowl, top with garnishing and pour the gravy over.

** Remarks: 10g blended dried prawn if required