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How to Make Curry Laksa / Curry Mee (Malaysian Flavor)
  • 3 servings noodles of choice used ramen
  • 4 tablespoons of homemade sambal or Malaysian Curry Laksa paste
  • 1 can 14oz [400ml] coconut milk
  • 6 cups water + 4 tablespoons Umami seasoning
  • a handful of curry leaves
  • lime wedges
  • oil for cooking
  • salt to taste
  • subheading: Toppings:
  • 10 fried tofu puffs cut into half
  • 1 small Japanese eggplant cut into 2″ matchstick
  • 8 oz King Oyster mushrooms tear into pieces
  • 1 cup veggie of choice used bean sprouts, long beans, and YuChoy
  • subheading: Wonton:
  • 15 wonton wrappers
  • 1 ½ cups shredded cabbage
  • 1 small carrot shredded
  • salt and oil for cooking
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