Day 72 ... Tom Yum Fried Lai Farn

TOM YUM FRIED LAI FARN

This evening, Bryan fried some noodles with the laksa noodles we had left from our cooking session on Saturday. Grace brought two packets of KNORR Mushroom stock-cubes (with no added preservatives) from Singapore - Yup, from Singapore, You can't find it here ... and I suggested that we try that.

So, here's how Bryan did his night time big-fry hawker cooking at home. :D

1. Beat 2 eggs, fry like an omellette 

and break it up.

2. Saute onions and  garlic in sesame seed oil.

Add 1/4 of mushroom cube and tom yum paste.

Add limau kasturi leaves (shred thinly).

Add noodles. Add water.

Add dark sauce, shoyu and pepper.

3. Toss the egg into the pan and stir fry to mix.

Garnish with strips of red chilly, 

a sprig of mint leaf and limau kasturi.

There's just something irresistable about lai farn, I think. Have always liked this laksa noodle, all slippery and goes with any kind of stir-fry or soup. Cathy had said that even the other kind of laksa noodle is nice. Think I'd try to get that the next time and maybe do a soup thingy with that.

Ohh, dinner was just heavenly. The noodles were extremely flavourful, though made up of simple ingredients only. The limau kasturi leaves sure gave a twangy taste to it. :D


Time of Posting : 12:57pm (Monday)