Fried Laksa Recipe. Uniquely Singapore dish.

Hi everyone
I love Laksa, it's one of my favourite Singaporean national dish. Here's a fried laksa recipe that I've tried last weekend. Most of the laksa are soupy kind. I forgotten to take a pic of the final dish but I can guarantee you that it is damn delicious with the generous servings of ingredients. Here's the ingredients required:

(makes about 15pax). You can half or adjust the recipe according to the number of pax you are preparing.
1 packet of Phoon Huat Laksa Paste (300g)
4-5 pcs of shallots, chopped finely
1 tablespoon of dried shrimps, soaked in hot water to soften and chopped finely
2 stalks of lemon grass (use white portion only, slit across to release flavour)
1.5kg thick been hoon
500g bean sprouts
10 pieces of dried bean curd puff (diced into cubes)
4 pcs of long fish cake (pan fried and sliced into strips)
6 hard boiled eggs, cut into strips
2 big pcs of chicken breast, boiled and shred finely
2 packet of Ayam Coconut
Dash of Carnation milk
2 pcs of Knorr Chicken Cubes (msg free)
1 tablespoon sugar
some laksa leaves chopped finely

Tip: soak bean sprouts in ice cold water, it will become very crisp.

Steps
1) Boil bean sprouts, thick bee hoon, chicken and egg. Drain and set aside.
2) Heat oil, fried shallots, dried shrimp and lemon grass till fragrant
3) Add laksa paste and stir fry a while before adding coconut milk, carnation milk and 400ml of water
4) Add 1 tablespoon of sugar or to taste and 2 cubes of chicken cubes. Add laksa leaves. Note: it's ok for the gravy to taste salty as this will be stirred with the bee hoon which is bland.
5) Add shredded chicken and bean curd puff
6) Bring to big boil until gravy thicken before stirring and mixing into pot of thick been hoon, bean sprouts, fish cake. Don't need to fry the noodle. Garnish with shredded egg.

Aftermath: Everyone commented this is the first time they have eaten dried laksa and it's very nice. Would be better if there are prawns in the dish, might consider that for next time!

Hope you like the recipe as much as I do!

Love,
Sherlyn