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Laksa Yong Tau foo


You can use your favorite noodles in this recipe. For bee hoon (rice vermicelli) (used in this recipe), soak in water for a half-hour until softened and blanch in boiling water for about a minute. For tang hoon (mung bean vermicelli), soak in water until softened and add it directly to the hot stock. For kway teow, yellow noodles, and other fresh local noodles, blanch in boiling water for about a minute. For pasta noodles such as angel hair, cook according to package instructions.

Jun 09, 2020

Servings: 10 persons


Feng Rong Laksa Paste 500g

Laksa Mee Hoon 2kg

Feng Rong Fresh Yong Tau Foo(Mix) 20pcs

Coconut Milk 1000ml

Evaporated Milk 200g

Water 3000ml

Laska Leaves (cut) 10g

Lemon Grass 2 stalks

Pandan Leaves 20g

Salt 5g

Sugar 5g


Cooking Method

  1. Prepare stock by boiling mix yong tau foo in water 

  2. Add Lemon grass and pandan leaves to stock 

  3. Add Laksa Paste to stock 

  4. Add coconut milk and evaporated milk before boiling 

  5. Add salt and sugar to taste 

  6. Blanch Laksa Bee Hoon before placing onto a serving bowl . Pour gravy & yong tau foo over Garnish with laksa leaves and is ready to serve