WHAT IS SINGAPOREAN LAKSA

Laksa is spicy noodle dish with currylike broth.  Originated from China Laksa is popular in Southeast Asian Countries.  The flavour evolved and eventually, each country produces their own characteristic.  Out of all laksas, my all-time favorite is Singapore Laksa.  

There are main  components in Laksa, which are 1) the broth (Base/Paste &  Stock and 2) The Filling. 

Out of these components, the base is the most tedious and time-consuming to prepare. If you can buy Laksa paste from your local Asian store, by all means get that as that will save you from a lot of work, but if not I’ll show you how to make it.  Due to the process it makes sense to make it in larger batch for multiple uses, 

WHAT YOU NEED TO MAKE SINGAPOREAN LAKSA

1). INGREDIENTS FOR THE BASE :

– below ingredients will make approximately xx gr of paste (good for multiple uses):

65gr of dried shrimp – wash and soak in hot water for at least 20 minutes  -drain the dried shrimp keep the water aside to add to the broth  

15gr of dried chilis – soak in hot water for at least 20 minutes – drain 

20gr   of lemongrass – cut and use only the bottom inner white part 

20gr of ginger 

15gr   of turmeric

20gr   of galangal – or also called blue ginger or flower ginger 

1 large fresh chili  – deseeded and chopped  (optional)

20gr of candlenuts (around 6 pcs)

1 tssp of corriander powder 

2 tsp of  roasted shrimp paste  – also called Belacan in Malaysia or Terasi in Indonesia or Kapi in Thailand 

• Blend all the ingredients untill smooth 

1). INGREDIENTS FOR THE STOCK

500gr of fresh prawns  – deshelled devained and cleaned

500gr of fresh clams  – cleaned and boiled

Alternatively you can also use store-bought seafood stock, if it’s available and will make your life easier then why not?

seafood stock   –  flesh for serving peel the head, shells and tails for stock , fry the shells on a pan with hot oil.   fry for 5 – 10 minutes until the shells have dried, try to crush the shell to get the goodness out as much as possible, add approximately 3 cups of hot boiled water, leave to simmer for further 30 minutes, fish out the shells, continue to simmer  the stock on low heat.

500gr of fresh clams  – clean well, boil in the above stock until the clams have opened, fish out all the opened clams set aside , discard the ones that remain closed.

RULES OF CLAMS

When you buy fresh clams make sure they are all tightly closed, and not chipped.  If you see spoiled ones separate them from as sooon as possible as they may contaminate the good ones. After boiling the clams should be opened.

EASY TO REMEMBER

uncooked – throw away the opened ones

cooked throw away the closed ones 

 

3). INGREDIENTS FOR THE FILLING 

This is by far the easiest to prepare.  Singapore Laksa generally has white noodles, blanched beansprouts, prawn, clams or cockles, puff tofu, fish balls or fish cakes , quels eggs.  But you can basically be creative and put thing tht you like and can find around you

 

 

HOW TO MAKE THE BROTH :

• Heat oil on a pan on a stovetop – once the oil is hot, sautee 1 tbs of the base/paste, sautee until the oil start separates Pour in coconut milk,add the water from soaking dried shrimps  allow to simmer for approximately 10 minutes on low heat. add the stock, add puff tofu continued to simmer on low heat for further 20 minutes, 
• Taste it and adjust the level of saltiness to your liking, add fish sauce to add saltiness to your curry, you can add chili powder if you prefer added level of spiciness.  Singapore Laksa has a nice gentle kick of spiciness but never too spicy that will blow your head.

 

NEVER COOK ANYTHING THAT CONTAIN COCONUT MILK ON HIGH HEAT

as it will break the coconut milk body and as result,

you may end up with curdled coconut milk   in your dish