laksa lemak with tofu

[Guest guest]

here is another version of laksa -- happy mothers day!

 

 

* Exported from MasterCook *

 

Laksa Lemak with Tofu

 

Recipe By :Kurumi Hayter

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups rice vermicelli

1/2 cup sugar snap peas

1/2 cup bean sprouts

5 tablespoons sunflower oil

6 shallots -- finely chopped

3 garlic cloves -- finely chopped

1 piece fresh ginger root (1-inch) -- finely chopped

3 fresh green chiles -- chopped

1 tablespoon chopped lemon grass

2 teaspoons ground turmeric

1 teaspoon ground coriander -- (seed)

2 1/4 cups vegetable broth -- (skimmed)

3 1/2 cups coconut milk

2 teaspoons sugar

2 teaspoons salt

14 ounces firm tofu -- (light)

4 scallions -- sliced on diagonal

 

1. Soak the vermicelli in hot water for 3 minutes, then rinse and drain. Blanch

the peas and bean sprouts in a pan of boiling water for 2 minutes and drain.

 

2. Heat 3 tablespoons of the oil in a pan and add the shallots, garlic, ginger,

chiles, lemon grass, turmeric, and coriander and saute for 3 minutes.

 

3. Add broth, coconut milk, sugar and salt. Bring to a boil and simmer for 3

minutes. Add the tofu and continue to simmer for another 3 minutes.

 

4. Put the rice vermicelli into individual bowls and pour in some soup. Put the

bean sprouts, peas and tofu on top of the noodles. Pour the soup over all,

garnish with sliced scallions and serve.

 

Description:

" A Malaysian specialty that becomes a firm favor with those who try it "

Cuisine:

" Malaysian "

Source:

" Soy for Health Cookbook "

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Per Serving (excluding unknown items): 1085 Calories; 71g Fat (56.1% calories

from fat); 19g Protein; 106g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

1779mg Sodium. Exchanges: 5 Grain(Starch); 2 Vegetable; 1/2 Fruit; 13 1/2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 26633 904373 0 0 0 0 3520 2049 0 0 0 0 0 0 0 0 0