Marvelous Malaysian Nonya laksa with Executive Chef Jeffery Siew Khoon Poh of Hilton Beijing Ingredients 配料 Serves 1 供1位 1 teaspoon vegetable oil 1茶匙植物油 2 stalks lemongrass, finely chopped 2根柠檬草，切碎 2 tbsp laksa paste (recommended brand: Taishin) 2汤匙叻沙酱（推荐品牌：Taishin） 10g tiny dried shrimps 10g海米 50g laksa stems (boiled with 250mL water) 50g叻沙茎（在250mL水中煮） 1 cup coconut cream (recommended brand: Kara) 1杯椰子奶油（推荐品牌：Kara） 2 prawns 2只对虾 4-5 tofu puffs 4-5个豆泡 5 fish balls 5颗鱼丸 20g bean sprouts 20g豆芽 50g noodles: thick vermicelli noodle or yellow noodles 50g面条：厚粉儿或黄面条 Chicken powder to taste 适量鸡精 Salt to taste 适量盐 1 egg, boiled (other option: quail egg) 1颗鸡蛋，煮熟（其他选择：鹌鹑蛋） 3-5 laksa leaves, chopped 3-5片叻沙叶，切碎
Note: The ingredients can be found at local markets like Sanyuanli or Dongjiao. 提示：原料可在当地市 场购买，如三源里 或东郊。
photos: sui
Dinner is served by Sebastian Smith (age 9, attends Dulwich College Beijing) and Executive Chef Jeffery Siew beijingkids 2013 June
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