Laksa Sarawak (I)

INGREDIENTS
180g mee hoon (scalded)
200g chicken meat (shredded)
150g small prawns (boiled)
50g bean sprouts (blanched)
20g sambal laksa Sarawak
1L santan
500ml chicken stock
30ml oil
3 hard boiled eggs (sliced)
Salt and pepper to taste
30g belacan ]
20g shallots ]
10g garlic ]
10g dried chillies ] - grind to a paste
10g peanuts (roasted)]
½ tsp turmeric powder ]
3cm lengkuas ]

METHOD
1. Boil the chicken stock in a pot. Add in the sambal laksa and continue to boil for 20 minutes.
2. Strain stock, reheat and allow to simmer.
3. Heat oil in another pot and stir fry the ground ingredients. Then add in the stock and season to taste.
4. Lastly add in santan.
5. To serve, place some mee hoon in a bowl; top with some shredded meat, prawns, bean sprouts, egg slices and coriander leaves. Pour the soup on top.