Chicken Laksa Noodle Soup

Ingredients: 

• 4 pcs chicken breast fillet, sliced
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tbsp Maggi Savor, Classic
• 2 tbsp cooking oil
• 6 cloves garlic minced
• 1 large white onion, chopped
• 3/4 cup laksa curry
• 1.5L water
• 2 pcs kaffir lime leaves
• 1 11g Maggi Magic Sabaw, Chicken
• 3/4 cup gata powder (diluted in 1/2 cup water)
• 1 pc firm tufo, cut into cubes and fried
• 600g yellow miki noodles
• 1/2 tsp white sugar
• 1/2 cup ground roasted peanuts
• 6 pieces eggs, boiled, peeled and cut into halves
• bean sprouts (for toppings)
• coriander leaves, chopped (for toppings)

Procedure:

1. Marinate chicken breast for at least 15 minutes with salt pepper and Maggi Savor, Classic.
2. In a heated pan with cooking oil, fry the marinated chicken fillet until lightly brown and set aside.
3. In the same pan, saute garlic and onion until translucent then stir-in the laksa curry.
4. Pour in the water, kaffir and Maggi Magic Sabaw Chicken and let it boil.
5. Add the gata, tofu, yellow miki noodles, sugar and ground peanuts into mixture and continue to boil.
6. Remove from heat and transfer into serving bowl.
7. Top with the chicken fillets, bean sprouts, eggs and coriander. Serve while its hot. (^^,

Other info:

Ratings 5 out of 5: 5 - dahil sakto lang ang anghang at malasa. Laksa is actually from Singapore so these dish is normally serve in Singaporian hotel and resto. Ayoko ng tokwa pero napakain ako dahil dito ko lang nalaman na magkaiba pala ang tokwa sa tufo. Sabi ni Chef Arnold, Taho is the unang piga if we are referring to the gata. Tufo is the second and Tokwa is the third which is the pinaka sapal na. Now I know, kaya pala ayoko talaga ng Tokwa. (^^,) Also, we can add dimsum or quail egg.