Add 1500ml of water to one packet of Laksa Johor paste. Dissolve paste and cook for 20 minutes.
Add 3 pieces of sliced fish cakes and 200ml of concentrated coconut milk. Bring to boil.
Serve hot with beansprouts, rice vermicelli or yellow noodles, fried omelet cut into strips, prawn sambal or sambal cockles.
Ingredients:
Palm oil, chili, coriander seeds, fennel seeds, cumin, cinnamon, star anise, clove, cardamom, galangal, dried shrimp, onion, ginger, sugar, salt and permitted flavouring.
No preservatives and colouring.
Add 3 pieces of sliced fish cakes and 200ml of concentrated coconut milk. Bring to boil.
Serve hot with beansprouts, rice vermicelli or yellow noodles, fried omelet cut into strips, prawn sambal or sambal cockles.
Ingredients:
Palm oil, chili, coriander seeds, fennel seeds, cumin, cinnamon, star anise, clove, cardamom, galangal, dried shrimp, onion, ginger, sugar, salt and permitted flavouring.
No preservatives and colouring.
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