marl0we Offline

47 Single Male from Brisbane       173
marl0we
marl0we: singapore laksa, combination chicken and prawn with tofu chunks beansprouts and a few other bits hidden under the surface
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Meat My Balls
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Germana
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Ethereal Fleshbag
Ethereal Fleshbag: Did you make this?!
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marl0we
marl0we: yep, thats all me
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Ethereal Fleshbag
Ethereal Fleshbag: Please post recipe
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marl0we
marl0we: just a matter of using your base paste and adding the coconut milk, mebbe some water, get that on simmer, fry off some chook, or you can cook it in the sauce, either way that goes in, fry off tofu, i got the wrong sort, i think you need the firm stuff, not the softer ones. that goes in. have your rice or egg noodle or both handy, half soak it in hot water, you dont want it to go all the way, so it will soak up the sauce. some thai restaurants will put in eggplant in theirs, i am not a fan of that so i used zucchini, cut about 2-3 inch long and then quarter it lengthwise, a carrot or two, same deal.
when you are nearly ready to go get prawn, fry off or let the heat cook it, i did the second way, that goes in. pop in the noodle to finish cooking and soak up sauce. rinse your bean sprouts and have it aside to top.

then its just a matter of fishing out noodle into your bowl, top with the chicken and prawn tofu and veges. i was using a marions packet which comes with chilli sambal, you dont really need that if you dont want it. chuck on the sprout to top and serve. add some fried onion if you like. you can add regular brown onion in the cook too or adjust the veges and trimmings to your taste, restaurant ones will often have fish or fish balls in as well. it is VERY filling! so serve less than you think you need to start with. enjoy
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Ethereal Fleshbag
Ethereal Fleshbag: Sweet Balls
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marl0we
marl0we: nps
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