Saucepan@saucepan · Shared this recipeFollowSingaporean · dinnerSingapore Laksa Recipe (Mum's Laksa Lemak)A rich and spicy Singaporean coconut noodle soup with chicken, prawns, and a homemade rempah, topped with eggs, tofu, fishcake, and herbs.total1 hrprep20 mincook40 minservings4Original recipe on singaporeanmalaysianrecipes.comKeep this recipeAdd a copy of Singapore Laksa Recipe (Mum's Laksa Lemak) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 tbsp vegetable or peanut oil400 ml coconut milk200 ml water200 g chicken, cut into bite size pieces200 g prawns, shrimps600 g fresh rice noodles, or 300 g dried4 handfuls beansprouts5 sprigs Vietnamese coriander ), daun kesum, lime leaves or fresh coriander leaves (cilantro1 tsp salt1 tbsp salt, to add to the boiling pot of water2 tbsp dried shrimp, soaked in very hot water for 10 minutes1 large onion2 garlic cloves2 stalks lemongrass, sliced thinly5 dried red chillies, soaked in very hot water for 10 minutes0.5 tsp ground turmeric2.5 cm galangal, 1 tsp shop bought paste6 candlenuts, or macadamia nuts2 tsp shrimp paste, toasted2 tsp ground corianderlime wedgesfried tofu – just cubes of fresh tofu fried in a little oil for 5 minutes until goldenslices of fishcake4 boiled eggs, halvedcucumber, juliennedstrips of Vietnamese mint, laksa leavesany sambal or chilli pasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Drain the soaked dried shrimp and either pound in a pestle and mortar or chop in a chopper. If chopping, you'll get a floss-like result, which is perfect. If pounding, break the shrimps down as much as you can.2Step 2: Toast the shrimp paste (see video for method).3Step 3: Place the onion, lemongrass, dried chillies, turmeric, galangal, candlenuts, belacan, ground coriander, and garlic in a food processor. Blend to a fairly smooth paste. The moisture from the onion should usually be enough, but add 1-2 Tbsp water if necessary to get the blades moving.4Step 4: Heat the oil in a heavy-based saucepan or deep wok over medium-high heat and sauté the paste for about 10 minutes until you get a wonderful cooked aroma and the oil starts separating from the paste. This is called pecah minyak.5Step 5: Lower the heat and add the pounded shrimp, stirring well for 30 seconds.6Step 6: Add the chicken and coat thoroughly.7Step 7: Pour in the coconut milk and water and bring to a gentle simmer. Cook, uncovered, for 15 minutes. Do not cook on high heat when using coconut milk.8Step 8: Add the prawns, daun kesum, and kaffir lime leaves if using. Season with the salt and simmer gently for another 3-5 minutes, just until the prawns are cooked, depending on their size.9Step 9: Bring a large pot of water to a simmer and add 1 Tbsp salt. Blanch the noodles and beansprouts separately, then dish up.10Step 10: If using dried noodles, follow packet instructions to soften, which usually involves soaking them for 10-15 minutes or so first.11Step 11: Have a large Chinese strainer/skimmer at hand. Blanch the fresh laksa noodles for about 1 minute, then lift them out with the strainer and drain well.12Step 12: Blanch the beansprouts very briefly in the same water. You can also leave them raw if you prefer the crunch.13Step 13: Divide the noodles between four deep bowls and add the beansprouts.14Step 14: Ladle over the hot laksa gravy, making sure everyone gets chicken and prawns.15Step 15: Add your choice of boiled egg, fishcake, tofu, cucumber, and daun kesum.16Step 16: Finish with sambal and a squeeze of fresh lime juice.getsaucepan.com/r/d748f897-54c7-49af-9bf0-16a4b75a3adc · Original: https://www.singaporeanmalaysianrecipes.com/laksa/
