If you’ve been to Malaysia or Singapore, we’re sure you have had your first bowl of Laksa!
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
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
200g of red chillis
100ml of vegetable oil
Are you ready to for the how-to?
For the laksa stock…
- Grind all ingredients together into a paste.
- 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.
- 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.
- 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…
- Blanch thick rice vermicelli and beansprouts in boiling water and drip dry before pouring in a bowl.
- 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!
- 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!