Recipe - Vegetarian Nonya Laksa

1 One half tablespoon Oil; preferably
; groundnut oil
2 tablespoon Coarsely chopped garlic
1 tablespoon Finely chopped fresh ginger
2 Fresh red chillies; halved,
seeded and
; finely shredded
225 g Onions; finely cut or sliced up
1 teaspoon Ground coriander
One half teaspoon Ground turmeric
1 One fourth l Homemade vegetable or
chicken stock
225 g Rice noodles or rice sticks
400 ml Tinned coconut milk
2 teaspoon Madras curry powder
2 teaspoon Chillibean sauce
1 teaspoon Sugar
2 teaspoon Salt
One half teaspoon Freshly ground fivepepper
mixture or
; black pepper

GARNISH
3 tablespoon Finely cut or sliced up spring onions
4 Quails' eggs or 2 hens'
eggs; hardboiled and
; halved
1 Sprigs fresh coriander

Heat a wok or large frying pan over a high heat until it is hot.

Add the oil and, when it is very hot and slightly smoking, reduce the heat
and add the garlic, ginger, chillies and onions and stirfry for 5 minutes.

Add the coriander, turmeric and stock. Turn the heat to low, cover and
simmer for 20 minutes.

Meanwhile, soak the rice noodles or rice sticks in a bowl of warm water for
20 minutes. Drain them in a colander or sieve.

Add the coconut milk and rice noodles to the simmering liquid. Season with
the curry powder, chillibean sauce, sugar, salt and pepper and continue to
cook for 15 minutes. Ladle the mixture into a large soup tureen and serve
at once with the garnishes on the side or on top.

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