Miss the rich and savory taste of Laksa on a rainy day? Pick up your half-eaten can of tuna, veggies and few other condiments to whip up a classic Penang-inspired Laksa!
Got more leftovers? No worries. We’ve developed 10 recipes made from leftovers just for you here.
Watch as Chef Eric Low takes a can of tuna, and quickly turns it into a bowl of Penang Inspired Laksa.More recipes at www.happyplate.sg
Posted by Electrolux on Monday, 23 October 2017
Ingredients (for 4 portions)
400g Leftover Tuna
50ml Lemon Juice
1.2 litres Water
60g Sambal Chili
2 pcs Dried Assam Gelugor
2 tbsps Sugar
2 tbsps Chicken Seasoning Powder
600g Thick Beehoon (laksa beehoon)
100g Pineapples, diced
100g Cucumber, shredded
40g Red Chilies, sliced
10g Mint Leaf
10g Laksa Leaf
10g Bunga Kantan (torch Ginger Flower)
4 tbsps Prawn Paste (Rojak)
- Place laksa broth ingredients in a big soup pot and bring to boil. Simmer and adjust seasoning to taste.
- Blanch beehoon and divide into 4 portions. Add the prepared gravy and divide the condiments over the 4 bowls of laksa.
- Drizzle some prawn paste before serve.