2 large bean curd (cut diagonally into 4 pieces, deep fried till golden)
Lontong rice cakes (cut into cubes)
1 stalk Lemongrass (smashed)
15g Dried shrimps
Garnishing
2 cooked hard boil eggs (shelled and cut halves)
2 tbsp grated coconut (stir-fried in dry pan till golden and grind into powder)
Some small bird eyes hot chili (whole – do not chopped)
Directions
Heat pot, saute the laksa paste for a few seconds with dried shrimps.
Add in hot water, coconut milk and galangal slices. Bring to the boil.
Add in the assorted vegetables and deep fried firm tofu pieces. Stir-fry thoroughly.
Simmer over medium heat until vegetables are tender.
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.
