Singaporean Laksa Soup Recipe
Laksa is fusion between Chinese cuisine and Malay cuisine, which happened in Singapore. Laksa is a comfort food for Singaporean, as it is in itself a complete meal, with noodles, meat and soup. Laksa is also very popular in Malaysia, Brunei and Indonesia. Fragrant herbs and spices, this is what Laksa is all about.
Ingredients
| Medium prawns - 1 pound | ||
| Shallots | 2 Cup (16 tbs), peeled | |
| Dried chilies | 20 | |
| Shrimp paste | 1 Tablespoon | |
| Dried shrimp - 3 tablespoons, soaked for a while in water to soften | ||
| Candlenuts - 10 | ||
| Turmeric powder | 1 Teaspoon | |
| Coriander powder | 1 Tablespoon, roasted | |
| Lemon grass - 2 stalks, white stem portion, crushed | ||
| Oil | 4 Tablespoon | |
| Coconut milk | 4 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Pepper | 1 Teaspoon | |
| Dried thick rice noodles - 1 pound | ||
| Bean sprouts | 9 Ounce, scalded | |
| Dried glass noodles - 7 ounces, scalded and drained | ||
| Red chilies | 4 (Garnishes) | |
| Salt | 1 To taste (Garnishes) | |
| Cucumber | 1 , peeled (Garnishes) | |
| Fried fishcakes - 4, sliced | ||
| Laksa leaves - 1 bunch, finely shredded | ||
Directions
GETTING READY
1. Boil a pot of water and cook prawns until they turn pink. Remove, shell prawns when cool, and reserve prawns and stock.
2. Process shallots, chilies, shrimp paste, dried shrimp, and candlenut in a chopper until fine. Add powdered spices to the paste.
MAKING
3. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface.
4. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling until it comes to boil. Season with salt, sugar, and pepper to taste.
5.Boil some water in another pot and boil dried noodles until they are al dente. Drain and divide noodles among bowls.
FINALISING
6. Top with a little softened glass noodles and bean sprouts. Garnish with a prawn, fishcake slices, shredded cucumber and laksa leaves.
7. Pour over hot coconut gravy.
SERVING
8. Serve hot with or without rice.
1. Boil a pot of water and cook prawns until they turn pink. Remove, shell prawns when cool, and reserve prawns and stock.
2. Process shallots, chilies, shrimp paste, dried shrimp, and candlenut in a chopper until fine. Add powdered spices to the paste.
MAKING
3. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface.
4. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling until it comes to boil. Season with salt, sugar, and pepper to taste.
5.Boil some water in another pot and boil dried noodles until they are al dente. Drain and divide noodles among bowls.
FINALISING
6. Top with a little softened glass noodles and bean sprouts. Garnish with a prawn, fishcake slices, shredded cucumber and laksa leaves.
7. Pour over hot coconut gravy.
SERVING
8. Serve hot with or without rice.
Chef
