Laksa Goreng
10 minutes min
10 minutes min
4 Per
This laksa goreng is refreshingly light and spicy, it kinda reminds me of a spicy pesto with spaghetti. I love the taste of daun kesom in this stir fried noodles and I always add more daun kesom after frying.
- Blend chillies together with one handful of daun kesom.
- Heat a medium sized pan or wok with vegetable oil.
- Add onion and ginger garlic paste. Saute on high heat for about a minute.
- Add in ikan bilis powder, turmeric powder and blended chillies and daun kesom into the pan and fry on medium low heat for 4 minutes.
- Add in fishballs and cook on high for a minute. Add in chye sim, remaining daun kesom, noodles and taugeh. Stir to combine everything well.
- Serve hot with some julienned cucumbers.
3 tbsp vegetable oil
2 tbsp onion paste
1 tbsp ginger garlic paste
4 fresh red chillies
3 bird's eye chillies
1 tsp ikan bilis powder
1 tsp turmeric powder
10 pieces fishballs, cut into small pieces
1 handful daun kesom (laksa leaves)
1 cup chopped chye sim (or sawi)
1 cup taugeh
400g laksa noodles
1 handful daun kesom
Salt to taste
Julienned cucumbers for garnish
