Prep time 10 minutes / Cooking time 15 minutes
300g stingray cut into bite-size pieces
10 pcs taufupok, cut in half and blanched
1 packet Brahim’s Pajeri Sauce
2oo ml coconut water
6 chili padi or 2 green chilies, halved lengthways
Salt and sugar to taste
100g blanched bean sprouts
1 sliced red chili
200g soaked and blanched mee hoon or noodles of your choice
Combine Brahim’s Pajeri Sauce, water, chili padi, taufupo, and stingray in a pot and bring to a boil. Reduce heat to simmer until fish is cooked and tender.
Season to taste, stir in the coconut milk and bring to a boil. Remove from heat.
Arrange noodles and bean sprouts in a bowl and pour hot laksa soup and ingredients over. Serve with a garnish of sliced red chilies.