I have cooked this many months ago in Singapore but haven't posted it as I wasn't entirely happy with the end result, while it tasted pretty good, I felt it was a tad too spicy... and the paste could be a little finer. But since I have been in Europe for last 1.5months and as all Singaporeans abroad...am really craving for some Laksa... it looks amazing right now. So here you go!
You can consider Laksa as the National dish of Singapore. Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore
Ingredients for Rempeh A (Chilli paste for the stock)
10 dried chilies (soaked in warm water for it to soften)
5 candle nuts (Buah Keras)
A thumb length of gelengal/wild ginger [Lengkuas]
1 whole garlic
15 pieces of shallots
2 lemon grass (Just the whites)
1 1/2 tablespoon of dried shrimp paste [Belacan]
A thumb length of fresh turmeric root
2 fresh chilli
You can consider Laksa as the National dish of Singapore. Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore
Ingredients for Rempeh A (Chilli paste for the stock)10 dried chilies (soaked in warm water for it to soften)
5 candle nuts (Buah Keras)
A thumb length of gelengal/wild ginger [Lengkuas]
1 whole garlic
15 pieces of shallots
2 lemon grass (Just the whites)
1 1/2 tablespoon of dried shrimp paste [Belacan]
A thumb length of fresh turmeric root
2 fresh chilli
Ingredients for Rich Laksa Gravy B
1 liter of coconut milk (equivalent to 2 coconut)
1.5 liters of chicken stock
5 sprigs of Laksa Leaves
Fresh shrimps
Shredded chicken
Fishball
Fishcake
Beancurd puff (Tau Pok)
Condiments
Noodles (Rounded Thick vermicilli)
Shredded chicken
Hard boiled eggs, halved
Shrimps
Bean sprout (Optional)
Chopped laksa leaves
How to make
Grind or pound ingredients A into a fine paste. I prefer to use a pestle and mortar as I like my paste to have a little texture
This is a very crucial step. Heat up wok and fry chilli paste with lemongrass on low fire till it darkens. The paste has to be fried till fragrant otherwise the stock will not be nice. The oil and the paste should seperate when it is ready.
Add in Coconut milk and let it simmer for a while. Add chicken stock and salt to taste. Lastly add in the beancurd puffs. Leave to boil for a while and switch off fire.
Bon Appetit
Monica Eng
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