Lesha, also known as Lasha, is a pasta dish originated in Malaysia, which is a representative dish in Malaysia and Singapore. The main ingredients are shrimp lamb, dried shrimp, dried onion, pepper, citronella and other ingredients. Lesha can be roughly divided into two types, namely curry Lesha and Yasan Lesha.

Production method

1, add ginger slices and shallots to half a chicken to make soup, add sea shrimp one hour later, 1/3 bottles of dry white, and skim off the floating foam continuously.

2. Add citronella, lasha sauce, coconut milk and dried fish, and continue to simmer for one hour. Remove all the ingredients after the pot is cooked, leaving only the lasha soup for later use.

3. Boil the eggs into candied eggs, and cut them for later use. When cooking the eggs, stir them constantly with a stirring stick, and make the candied hearts even by centrifugal force, and cook for 8 minutes.

4. Boil water, add onion and ginger, and blanch Qingkou and metapenaeus ensis for later use.

5, bean sprouts are scalded and spread at the bottom of the bowl. Boil the rice flour and egg noodles until they are half cooked, 50% each, and put them in a bean sprout bowl. Boil LaSha soup in a small pot, cook fish balls and fish tofu, then put the cooked mussels and metapenaeus ensis in the soup for one minute, and pour all the ingredients into the noodle bowl together with the soup. Remember to put the shrimps and mussels on the noodles until the soup has not been cooked. Add half a candied egg, decorate with fragrant incense, and a bowl of authentic Singapore-style lasha, which is successful.