Cook your own Laksa

If you’ve been to Malaysia or Singapore, we’re sure you have had your first bowl of Laksa!

Capri Singapore_Soy Laksa2

This popular spicy noodle soup in the Peranakan cuisine is a must-have.

If you agree, how about whipping a bowl up by yourself? Our chef, Jeffrey from Capri by Fraser, Singapore teaches you how.

Firstly, ingredients (serving for one) needed:

150g of fresh turmeric

100g of blue ginger slices

300g of ground chilli paste

100g of candlenuts

60g of dried shrimp paste (belacan)

400g of peeled shallots

200g of peeled garlic

200g of lemongrass (tender inner bulb only)

60g of coriander powder

100g of dried prawn

100g of Kesom/Laksa leaves

200ml of vegetable oil

2L of water (for soaking dried prawns)

2L of soy milk

Garnish

300g of beansprouts

600g of thick rice vermicelli

1kg of tiger prawns (cooked and shelled)

30g of Kesom leaves (silvered)

200g of quail eggs (cooked and shelled)

300g of fish cakes (deep-fried and sliced)

100g of tofu puffs/tau pok

Chilli sauce

200g of red chillis

100ml of vegetable oil

5g salt

Are you ready to for the how-to?

For the laksa stock

  1. Grind all ingredients together into a paste.
  2. Heat oil in a pot and fry ground spices for half an hour over low 
fire. Add a bit of water to prevent spices from getting burnt.
  3. While frying, add 1 litre of soy milk and stir continuously to 
ensure no lumps are formed. Allow the stock to boil while 
stirring for 30 minutes, and add salt to taste.
  4. Finally, add remaining soy milk to thicken the stock. Continue 
to cook on medium heat for 10 minutes. Do not cover the pot.

Preparing the garnish

  1. Blanch thick rice vermicelli and beansprouts in boiling water and drip dry before pouring in a bowl.
  2. Place prawns, quail eggs, fish cakes and tofu slices on the noodles. Ladle over laksa gravy to cover the ingredients and sprinkle over finely-sliced Kesom leaves. Serve with chilli sauce in small dish.

Finally, the chilli sauce!

  1. Place red chilli (without seeds) in a food processor, before adding oil to blend and salt to taste.

You’re done! Are you good to go? Try it and snap a photo or two of your own Laksa and tag us @CapribyFraser on Instagram, Facebook or Twitter!

Thanks, Chef Jeffrey!

Capri Singapore_Chef Jeffrey Cheong

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