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2 tablespoon coconut cream or coconut milk (60% coconut content or more)
110 ml water
1 ½ tablespoon LaksaRomin
100-110gm choy sim/ pak shoy - cut
200-215 gm medium or firm tofu - cut into small cubes
a pinch of salt - if desired
Using a wok or deep pan, add tofu cubes, LaksaRomin and coconut cream or if using coconut milk, only use the white fat. Leaving the can of coconut milk in the refrigerator will separate the fat.
Add water and turn on fire to medium, cover the wok.
Once simmer, stir and lower the fire and allow to simmer for 10 minutes. Stir in between cooking.
After 10 minutes, add salt if desired and add choy sim or pak choy. Stir until cooked.
Serve over a bowl of warm vermicelli noodles or rice.
Garnish with coriander if preferred.
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