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EP25 singapore chicken rice

Serves 3

laksa curry


  • 100g AYAM™ Laksa Curry Paste
  • 400ml AYAM™ Coconut milk
  • 9 shrimps
  • 3 portions of Chinese noodle
  • 1/4 red onion(chopped)
  • 5g dried shrimp(rehydrated)
  • 500cc water
  • 1 tbsp salad oil
  • 1 tsp salt
  • 1 deep-fried tofu(cut into pieces 1cm wide)
  • 1 boiled egg(divided into 6 equal parts)
  • 1 lime(divided into 6 equal parts)



  1. Heat 1 tbsp salad oil, fry red onion and dried shrimp with soup stock, add laksa curry paste and fry them until aromatic.
  2. Add coconut milk, water and stew on low heat for 10 minites. Season with salt and complete soup.
  3. Boil shrimps and deep fried tofu
  4. Serve boiled Chinese noodle in bowls and add soup, top METHOD 3, boiled egg. Squeeze lime at the end of cooking


Tags: _ Fish, Seafood_ Rice, noodles_ Asian Sauces_ Malaysian cuisine_ Lunch_ Dinner_ Latest recipes_ All recipes_ Cooking tips

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