Veggie Lontong Laksa
Serves 6
  • 2 packets Dancing Chef Laksa paste
  • 200g yam beans (bang kuang - cut into strips)
  • 50g long beans (cut into 5cm lengths)
  • 50g carrot (cut into strips)
  • 200g cabbage (cut into bite size)
  • 2 thick slices of galangal
  • 600 ml hot water
  • 200g coconut milk
  • 3 large bean curd (cut diagonally into 4 pieces, deep fried till golden)
  • 500g Lontong rice cakes (cut into cubes)
  • 6 cooked hard boil eggs (shelled and cut halves)
  • 5 tbsp grated coconut (stir-fried in dry pan till golden)
  • Some small bird eyes hot chili (whole - do not chopped)
Laksa Paste
  1. Heat stewed pot, sauté the laska paste for about 1 minute.
  2. Add in hot water, coconut milk and galangal slices. Bring to the boil.
  3. Add in the assorted vegetables and deep fried firm tofu pieces. Stir-fry thoroughly.
  4. Simmer over medium heat for another 10 to 15 minutes or until vegetables are tender.
  5. Arrange Lontong rice cake cubes on serving bowl. Ladle hot laksa gravy and  mixed veggie over. Top with halved eggs. Serve and garnish with pre-fried  golden  coconut shreds and some bird eyes hot chili if required.