Laksa
from New York Times Cooking
Singaporean Dairy-free
- 6.000 clove Garlic (Wiki) Explore
- 1.000 Tablespoon Table salt (Wiki) Explore
- 0.500 Cup Peanut oil, or neutral oil (Wiki) Explore
- 1.000 Tablespoon Ground coriander (Wiki) Explore
- 3.000 Tablespoon Thai or vietnamese tamarind paste (Wiki) Explore
- 2.500 Teaspoon Sugar (Wiki) Explore
- 14.000 Ounce Full-fat coconut milk (Wiki) Explore
- Store-bought crispy shallots (Wiki) Explore
- Vietnamese mint (laksa leaves) mint and cilantro leaves (Wiki) Explore
- Sambal belacan (Wiki) Explore
- Lime wedges (Wiki) Explore
- 3.000 stalks Lemongrass (Wiki) Explore
- 6.000 Cup Unsalted chicken stock (Wiki) Explore
- 2.000 Shallots (Wiki) Explore
- 3.000 stalks Lemongrass (Wiki) Explore
- 1.000 piece Ginger (Wiki) Explore
- 1.000 piece Fresh turmeric root (Wiki) Explore
- 4.000 Teaspoon Belacan or terasi (Optional) (Wiki) Explore
- 1.000 Tablespoon Ground cumin (Wiki) Explore
- 1.000 Ounce Candlenuts, or macadamia, cashew or brazil nuts (Wiki) Explore
- 1.000 Pound Chicken thighs (Wiki) Explore
- 1.000 piece Ginger (Wiki) Explore
- 6.000 Dried chiles sichuan er jing tiao or chile de arbol
- 0.333 Cup Dried shrimp (Wiki) Explore
- 6.000 Fried tofu puffs (Wiki) Explore
- 14.000 Ounce Fresh hokkien egg noodles (Wiki) Explore
- 2.000 Ounce Dried rice vermicelli noodles (Wiki) Explore
- 3.500 Ounce Fresh bean sprouts (Wiki) Explore
- 0.500 Pound Jumbo shrimp or king prawns (Wiki) Explore