Canned Tuna and Sambal Penang-Inspired Laksa
Turn your half-empty can of tuna into all-time favorite bowl of Penang-Inspired Laksa. Chef Eric Low introduces a simple do-it-at-home recipe for busy people. #HappyPlateSG
Ingredients
1 3/4cups
Canned Tuna, drained
1
Lemon, juiced50 ml juice per 4 servings
5cups
Water
4Tbsp
Sambal
2pieces
Asam Gelugur
2Tbsp
Chicken Bouillon Powder
1.3lb
Rice Noodles
2/3cup
Pineapple, diced
3/4cup
Cucumber, shredded
1/4cup
Red Chili Pepper, sliced
4
Fresh Mint Leaves
4
Laksa Leaves
2tsp
Bunga Kantan
4Tbsp
Shrimp Paste
Nutrition Per Serving
Calories
757
Fat
7.7 g
Protein
28.0 g
Carbs
142.5 g
Cooking Instructions
step 1
Add Water (5 cups), Canned Tuna (1 3/4 cups), Asam Gelugur (2 pieces), juice from Lemon (1), and Chicken Bouillon Powder (2 Tbsp). Mix well. Add Sambal (4 Tbsp). Mix well and bring to a boil.
step 2
Add Rice Noodles (1.3 lb) simmer briefly. Divide the noodle soup between 4 bowls.
step 3
Top with Pineapple (2/3 cup), Cucumber (3/4 cup), Red Chili Pepper (1/4 cup), Fresh Mint Leaves (4), Laksa Leaves (4), and Bunga Kantan (2 tsp) over the 4 bowls of laksa. Drizzle some Shrimp Paste (4 Tbsp) over each bowl before serving.
