Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- dried shrimps
- lemon grass - bruised
- laos - bruised
- tomatoes
- fish sauce
- fried bean curd (tao pok) - quartered up
- laksa leaves - absolutely crucial
- fish balls (or sliced boiled chicken)
- cockles - fresh
- stock
- salt
- prawns
- coconut milk
- thick rice noodle (spaghetti noodle is a great replacement)
- =
Directions
Boil shrimp and devein, shell and set aside. (boil chicken, remove bones, skin and slice into desired size) soak rice noodle in hot water. boil briefly if necessary. Fry rempah in oil, add dried shrimp and fry till fragrant. add stock, lemon grass, laos and bring to boil. Add tao pok, fish balls, coconut milk and cook.. Season with salt and fish sauce. Add tomatoes, cook a further few minutes and the sauce it's ready.
Briefly cook cockles in the sauce before serving. Put noodles in bowl, add sauce together with tao pok, fish balls/chicken and chopped laksa leaves and serve