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Braised Laksa with Wawa Cabbage Recipe by Chef Eric Teo

Braised Laksa with Wawa Cabbage by Chef Eric Teo
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 5 min Cook Time: 25 min Total Time: 30 mins
Servings 3
Ingredients
  • 400 grams laksa (fresh laksa)
  • 1 tablespoon canola oil
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon salted fish (dice into tiny pieces)
  • 150 grams chicken thigh (sliced)
  • 1 teaspoon sesame oil
  • 1 tablespoon corn flour
  • 1/2 teaspoon salt
  • 1 dash white pepper
  • 2 baby chinese cabbage (wawa) (sliced in half)
  • 100 grams carrot (sliced)
  • 10 shitake mushrooms (sliced)
  • 350 grams silken tofu (sliced)
  • 1 liter chicken stock
  • 1 tablespoon fish sauce
  • 1 teaspoon white peppercorn
Instructions

  1. Heat up wok with canola oil then add salted fish. Keep frying in 5 minutes at low heat

  2. Deglaze with Wine and add Chicken Stock and White Peppercorn, bring to boil

  3. Add carrot, shitake mushrooms, and awa cabbage

  4. Simmer for 10 minutes then season with sugar and fish sauce

  5. Sliced chicken thighs should be added to the hot soup

  6. Pour the ingredient-filled soup over the laksa bowl

  7. Add the sliced Silken tofu

Note

You may use other meat to replace chicken

To achieve softer noodle, laksa noodles should be blanched for 30 seconds

Keywords: Braised Laksa with Wawa Cabbage Recipe
Read it online: https://www.topasianchefs.com/recipe/braised-laksa-with-wawa-cabbage-recipe-by-chef-eric-teo/