Shelf Life:
21 Months

Packing Size:
12bxs or 24 bxs / ctn

Serving Size:
2-3 Pax - 120g
3-4 Pax - 240g

Ingredients:
Laksa Paste: Water, Onion, Palm Oil, Dried Shrimp, Chilli, Lemongrass, Garlic, Sugar, Peanut, Galangal, Laksa Leaves, Shrimp Paste (Shrimp, Salt), Salt, Flavour Enhancer (E621), Coriander, Fish Sauce (Anchovy Extract, Salt, Sugar).
Coconut Mix Powder Pack: Coconut Cream Powder (Coconut Extract, Maltodextrin, Sodium Caseinate), Non-Dairy Creamer [Glucose Syrup, Fully Hydrogenated Palm Kernel Oil, Whey Powder, Sodium Caseinate, Stabilizers (Tripotassium Phosphate (E340iii), Dipotassium Phosphate (E340ii), Sodium Tripolyphosphate (E451i)), Emulsifiers (Glycerin Fatty Acid Ester (E471), Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (E472e)), Silicon Dioxide (Fine) (E551), Beta-Carotene (E160a)].

Allergens:
Contains Crustacean, Peanut, Fish Product, Milk and their derivatives. Manufactured in a factory that also processes Soy, Wheat(Gluten), Tree Nut, Sesame, Egg, Celery and Mustard Seed.

Preparation Method 240g:
Stir-fry 1 packet of Hai's Singapore Laksa Paste for 1-2 mins. Add in 400ml of water and 100g of deep-fried bean curd puff (cut into cubes) and boil for 10 mins . Add 150 - 200ml of water to coconut mix powder and mix well, add into pot, stir well and simmer in low heat for 5 - 10 mins and it is ready to serve. Pour gravy over cooked rice vermicelli or noodle, bean sprouts and deep-fried bean curd puff. Cooked prawns can be added for extra flavours.
 

Preparation Method 120g:
Stir-fry 1 packet of Hai's Singapore Laksa Paste for 1-2 mins. Add in 200ml of water and 50g of deep-fried bean curd puff (cut into cubes) and boil for 10 mins . Add 75 - 100ml of water to coconut mix powder and mix well, add into pot, stir well and simmer in low heat for 5 - 10 mins and it is ready to serve. Pour gravy over cooked rice vermicelli or noodle, bean sprouts and deep-fried bean curd puff. Cooked prawns can be added for extra flavours.