Singapore Recipe: Laksa (Curry Noodles/Mee) Inspired by Katong Laksa 叻沙
Before going on, we would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Buy similar pan from La Gourmet
Laksa is a popular Peranakan spicy noodle soup dish, available in different variation depending on the country of origin. Although you can find this noodle soup in Singapore, Malaysia, Indonesia and Thailand, the ingredients used in each country is somewhat different. In general, laksa consists of rice vermicelli with chicken or seafood, served in spicy coconut based soup.
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
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Ingredients for soup stock
600g of prawn heads
3L of water
1.5L of coconut milk
2.5 teaspoons of salt
1 teaspoon of sugar
70g of dried shrimps (soak in 1 cup of hot water, drained & minced)
Rempah paste (blended)
– 300g of shallots
– 5 pieces of garlic
– 5 pieces of red chilli (deseeded)
– 20 pieces of dried chilli (rehydrated)
– 3 pieces of lemongrass (use only its stem)
– 6 pieces of candlenut
– 20g of fresh tumeric
– 80g of galangal (blue ginger)
– 1/4 cup of water
– 1 tablespoon of grounded coriander powder
– 20g of belachan (roasted)
Appropriate amount of yellow noodles or rice vermicilli
Hard boiled eggs
Laksa leaves – minced
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