Heat up wok with canola oil then add salted fish. Keep frying in 5 minutes at low heat
Deglaze with Wine and add Chicken Stock and White Peppercorn, bring to boil
Add carrot, shitake mushrooms, and awa cabbage
Simmer for 10 minutes then season with sugar and fish sauce
Sliced chicken thighs should be added to the hot soup
Pour the ingredient-filled soup over the laksa bowl
Add the sliced Silken tofu
You may use other meat to replace chicken
To achieve softer noodle, laksa noodles should be blanched for 30 seconds