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Laksa Noodle Soup with Homemade Chicken Balls

Course Code: EDN-0003


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This is a recipe that celebrates the fusion of various Asian cultures. Laksa Soup showcases cooking techniques and flavors that are Chinese, Malay and Indonesian. In its creation, the student gets the chance to make a curry paste from scratch, make an Asian soup base or stock, cook the noodles and create their own force meat for the chicken balls. The final dish itself is a lesson on balancing Asian flavors and aesthetics illustrating that garnishes in an Asian meal are integral to flavor and texture, not just presentation.


 Cheongyan See

Chef Cheongyan See



Chef See Cheong Yan is the Culinary Head at Enderun Colleges. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school’s pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University. In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See also underwent training at Ducasse Education in France. In 2012, he was part of Philippine Airlines' Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.

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