Chef Eric Teo’s Braised Laksa with Wawa Cabbage

Chef Eric Teo’s Braised Laksa with Wawa Cabbage

February 17, 2016

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Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Braised Laksa with Wawa Cabbage using Kang Kang fresh noodles - with no preservatives added and no refrigeration needed!

Stir fried, soup-based, and even cold dishes – do check out other recipes by Chef Eric Teo! All dishes are made using Kang Kang fresh noodles. Conveniently available at your preferred supermarkets island-wide!

Prep: 5 MIN
Total Time: 30 MIN
5 MIN

25 MIN

30 MIN
3 - 4 Servings

1 Full-screen

Ingredients

1 packet Kang Kang Fresh Laksa

1 tbsp Canola oil

1 tbsp Garlic, chopped

1 tbsp Salted fish, dice into tiny pieces

150 g Chicken thigh, sliced

1 tsp Sesame oil

1 tbsp Corn flour

½ tsp Salt

Dash White pepper

2 whole Wawa Cabbage, sliced in half

100 g Carrot, sliced

10 whole Shitake Mushrooms, sliced

1 packet Silken tofu, sliced

1 litre Chicken stock

1 tbsp Thai fish sauce

1 tsp White peppercorn

Directions

Heat up wok with Canola Oil and add in Salted fish. Fry for 5 minutes over low heat

Deglaze with Wine and add Chicken Stock and White Peppercorn, bring to boil

Add Shitake Mushrooms, Carrot and Wawa Cabbage

Simmer for 10 minutes and season with Sugar and Fish Sauce

Add sliced chicken thigh into the simmering soup.

Pour the soup with ingredients over the laksa bowl

Add in sliced Silken tofu

Cooking Tip:

You may use your preferred choice of meat to replace chicken

For softer noodle texture, blanch the Laksa noodles for 30 seconds

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Chef Eric Teo’s Braised Laksa with Wawa Cabbage