Chef Eric Teo’s Braised Laksa with Wawa Cabbage | TSK Foods

Ingredients

• 1 packet Kang Kang Fresh Laksa
• 1 tbsp Canola oil
• 1 tbsp Garlic, chopped
• 1 tbsp Salted fish, dice into tiny pieces
• 150 g Chicken thigh, sliced
• 1 tsp Sesame oil
• 1 tbsp Corn flour
• ½ tsp Salt
• Dash White pepper
• 2 whole Wawa Cabbage, sliced in half
• 100 g Carrot, sliced
• 10 whole Shitake Mushrooms, sliced
• 1 packet Silken tofu, sliced
• 1 litre Chicken stock
• 1 tbsp Thai fish sauce
• 1 tsp White peppercorn