Best 3 Singapore Laksa Recipe By Tasty Recipes

Laksa image

Provided by TasteAtlas

Yield 4 servings

Number Of Ingredients 26

400 g ikan kembung
2 cm ginger
3 large slices tamarind apple (asam keping)
1 tsp salt
600 ml water
FOR THE GRAVY:
10 large dried chilies
100 g shallots
10 g shrimp paste (belacan)
75 ml water
2 slices tamarind apple (asam keping)
1 bunch daun kesum
2 torch ginger buds (bunga kantan)
1 tsp sugar
salt
FOR THE NOODLES AND GARNISHES:
200 g dried laksa noodles
1 cucumber
1 onion
3 limes
10 bird's eye chilies
1 large torch ginger bud
4 lettuce leaves
1 small bunch ulam raja
1/2 cup whole mint leaves
1/2 cup daun kesum leaves

Steps:

Add the fish, ginger, tamarind apple, and a teaspoon of salt into a pot and cover with water. Bring to a boil, then simmer for about 10 minutes, until the fish is cooked through. Turn off the heat, then take out the fish and reserve the cooking water.
Debone the fish and weigh the meat (you should get about 200 g). Put the heads and the bones into a blender, add the cooking water, and blend. After straining the mixture, reserve the liquid and discards the solids.
Add the strained liquid into a clean blender jug. Put the fish meat in, then blend until smooth.
For the gravy, soak the dried chilies in hot water for about 15 minutes, until softened. Rinse and remove the majority of the seeds. In a blender, blend the softened chilies, shallots, shrimp paste, and 75 ml of water.
Pour the chili mixture into a large saucepan, add 300 ml of water and slices of tamarind apple, daun kesum, and ginger. Season with salt and sugar, then bring to a boil. After simmering for approximately 10 minutes over a low flame, add the blended fish, then simmer for 10 more minutes. Add some more seasonings, if needed, and remove from the heat.
Cook the noodles according to the package directions, then strain. Slice, then nicely arrange the garnishes on a serving platter.
When ready to serve, reheat the gravy. Add some noodles into shallow soup bowls and cover them with hot gravy. Garnish with the prepared ingredients and serve at once.

Singapore Laksa Recipe by Tasty image

Provided by VisitSingapore

Categories Lunch

Yield 2 servings

Number Of Ingredients 27

8 king prawns, de-shelled
1 tablespoon palm sugar
1 tablespoon fish sauce
1 ¼ cups coconut milk
¼ lb tofu puffs, tau pok, halved
2 tablespoons cooking oil
8 king prawns, head and shells
5 cups water
2 cups chicken stock
2 tablespoons cooking oil
15 dried chillies
2 red chillis
3 tablespoons dried shrimp, soaked
1 teaspoon shrimp paste, belacan
8 cloves garlic
1 shallot
1 ginger, 1 in (2.5 cm)
1 blue ginger, galangal - 1in (2.5 cm)
turmeric root, 2 in (5 cm)
¼ cup candle nuts
1 stalk lemongrass
2 cups vermicelli rice noodle, cooked
1 cup bean sprout, blanched
1 fish cake, sliced, heated
8 cockles
1 bunch laksa leaves
2 tablespoons chilli paste

Steps:

Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
Remove prawn shells then strain the broth into a bowl through a sieve.
In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
Enjoy!

Laksa image

Provided by ambernova

Categories Curries

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!)
2 tablespoons coriander seeds
2 large red chilies, with seeds
2 small green chilies (also known as cabe rawit in Indonesia or chili padi in Malaysia)
1/2 stalk lemongrass, chopped
8 garlic, segments
8 shallots
1 inch gingerroot
1/2 inch fresh turmeric
1/2 inch fresh galangal root
2 candlenuts
1 tablespoon shrimp paste
1 kg egg noodles or 1 kg rice vermicelli
1 tablespoon sesame oil
1 cup coconut milk
1 1/2 liters chicken (from cooked meat) or 1 1/2 liters seafood stock (from cooked meat)
3 fresh basil leaves
2 stalks fresh lemongrass, flatten and tie into knots
1/4 cup bean sprouts
2 stalks fresh cilantro leaves
1 stalk spring onion, chopped
1 tablespoon crispy onion (recipe available)
sliced cucumber
1/2 hardboiled egg

Steps:

Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
Add stock and slowly bring to boil over low heat.
Add coconut milk, stir, and simmer.
Boil noodles and drain. Add sesame oil and set aside.
Serve immediately with noodles and garnish.