Flavour Local Noodles Dish Laksa is inspired by the Peranakans (Straits Chinese).
Laksa it has a spicy soup stock, fried with Spice Paste, flavoured with coconut milk and dried shrimp.
The soup was incredibly aromatic. There are lots of oomph from savoury dried shrimp, which gave lots of flavours to the soup, and a touch of coconut milk such that it was gently creamy, but remained light enough to slurp it all down.And is topped with ingredients like cockles, prawns tau pok (deep fried bean curd), fishcake and thick rice vermicelli.
In addition, Chilli lovers could make it spicier by mixing in sambal Chilli.
In conclusion our lovely homeland there are at least two versions.
Its defining characteristic is the noodles:
Thick rice noodles cut into shorter pieces that can be easily slurped up with a spoon in a soupy gravy
Another is noodles are uncut, and the soup is more like a coconut curry base, thick broth.
Laksa recipe click page 2
Singapore Local Laksa Recipe
Rempan (Spice Paste)
|Shallots peeled||250 Gm|
|Belachan (shrimp paste), roasted||2 Teaspoon|
|Fresh turmeric peeled||30 Gm|
|Lemongrass, sliced (white part only)||2 Stick|
|Garlic peeled||300 Gm|
|Galangal peeled and chopped||30 Gm|
|Red chillies, seeded and chopped||2 Nos|
|Dried red chillies, soaked and seeded||10 Nos|
|Chilli powder||2 Teaspoon|
|Ground coriander seed||2 Teaspoon|
|Ground star anise||1 Teaspoon|
|Laksa leaves||25 pcs|
|Dried shrimp, soaked and drained||1/2 Cup|
Combine all ingredients in a food processor and puree until smooth with 1/2 cup water. Set aside.
|Dried shrimp, soaked in water||2 Tablespoon|
|Vegetable oil||1/4 Cup|
|Rempah (see recipe on top )||1/2 Cup|
|Coconut milk||400 Ml|
|Chicken stock||250 Ml|
|Prawns peeled||500 Gm|
|Cockles rinsed de shelf||1 Kg with shelf|
|Thick rice stick noodles||600 Gm|
|Bean sprouts||200 Gm|
|Tau Pok (tofu puffs) slice to 1 cm thick||8 Pcs|
|Fish Cake thin Sliced||2 Nos|
|Hard-boiled eggs, halved||2 Nos|
|Fresh laksa leaves finely Chopped||1 Tablespoon|
|Sambal Chilli||4 Tablespoon|
Soak the dried prawns in warm water for 10 minutes, then pound in a mortar until crumbly then set aside.
Heat the vegetable oil in a wok over a moderate heat, then fry the rempah for 3 minutes, stirring often, add in dried shrimp fry until aromatic. Add in coconut milk, chicken stock and tau pok then simmer for 2 minutes.
In a pot bring water to boil, blanch the bean sprout for 1 minutes then refresh under cold water same to the fish cake. For prawns are about 3-minute refresh under cold water.
Blanch the noodles until just softened, then place into bowls add in cockles meat, blanched prawn, fish cake, bean sprout and halved eggs. Bring laksa gravy to boil and ladle into bowls.
Garnish with finely chopped laksa leaves. and sambal chilli on the side.