陈记 咖喱叻沙酱 Tung Kee Vegetarian Curry Laksa Paste
成分：棕榈油，辣椒，香茅，咖哩粉，咖哩叶，姜，越南香菜，枫柑叶，盐，糖。
备用：素鱼饼，素虾，豆腐卜，豆芽，椰浆，面条或米粉。
烹调法：（供1人份）
– 将400ml清水放入锅内沸腾后，加入三汤匙（90g）咖哩叻沙酱拌匀。煮约15分钟，加入椰浆和豆腐、，再煮滚即可（酱料的分量随个人口味增或减）。
– 将备用材料面条/米粉，豆芽烫熟后放入碗中，再加入适量煮熟的素鱼饼和素虾铺排在上。
– 加入煮滚的咖哩叻沙汤，即可趁热食用。
Ingredient: Palm Oil, Chili, Lemongrass, Curry Powder, Curry Leaf,Ginger, Laksa Leaves, Kaffir Lime Leaves, Salt, Sugar.
Prepare: Vege Fish Cake, Vege Shrimp, Bean Curd Puffs, Bean Sprouts, Coconut Milk, Noodle/Rice Vermicelli.
Cooking Method (For 1 person) :
– Put in water (400ml) and Curry Laksa Paste (90g) in a pot, cook 15 mins, add in coconut milk and bean curd puffs, bring to boil. (May increase or reduce the paste according to preference flavour).
– Blanch noodle/rice vermicelli, bean sprouts into bowls, garnish noodle with of cooked vege fish cake, vege shrimp.
– Pour hot boiling soup onto noodles. Serve.
