MILLAZ LAKSA(Coconut milk curry noodles)

Garnish with coriander leaves and squeeze a lime over the soup before eating. This is the Recipe for Milla laksa  which I cooked.Its make you want eat more if u try this laksa..You can't  feel your ear when you try millaz laksa (coconut milk noodels) its delicious than other laksa.,

• 750 grammes of Bee Hoon (rice vermicelli) (soaked)
• 1.2 kilogrammes of medium-sized prawns 
• 6 piece fresh fish balls (wash and slice into two)
• 2 large squid(cut and clean)
• 1.5 kilogramme chicken (whole bird breast)
• 5 eggs
• 500 grammes of bean sprouts
• 16 to 20 pieces of lime
• 900 grammes of Sarawak Laksa paste
• 2Piece of  fresh fry beancurd (slice thinly)
• Coconut milk from 1 1/2 coconuts (about 300 ml)
• Salt and chicken powder stock to taste (a pinch)
•  .Coriander leaves (for garnishing)
•  20bowls of water(clean water)

Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.

Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool.

Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.

Remove head and shell from prawn. Put back the prawn into the first pot, cover lid and continue boiling for at least 2 minutes  on medium heat. Place prawn aside.

Remove chicken meat from bones and shred the meat using fingers. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside.

Once both stock are cooked, Combine the stock into one pot. Add  Laksa  paste and let it boil at medium to high heat for at least 30 minutes.

Using freshly boiled water, blanch the beansprouts in 3 batches for 1 minute each. Drain beansprouts and set aside.

Next, cook the pre-soaked beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside.

After the Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and chiken stock recomended (chicken stock powder) to taste.

To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips.slice fresh beancurd,squid,fresh fish ball Then pour the laksa soup over the ingredients.garnishing with coriander leaf.and enjoyed it while the laksa hot..

It is not recommended that the laksa be kept overnight as coconut milk is used.becouse of the  freshness and the fragrance will be roten and it might cause a food poison.