Laksa
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Course
Main Course, Soup
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Cuisine
Indonesian, Malaysian, Singaporean
Laksa
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Laksa is a popular spicy noodle dish in Southeast Asian Peranakan cuisine made with wheat noodles and/or rice vermicelli, chicken, shrimp or fish, served in a coconut milk soup, in Indonesia, Malaysia, Singapore, and southern Thailand.
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Ingredients
- 8 cups water
- 1 lb Shrimp peeled and deveined (reserve the heads, raw
- 1 chicken breast skinless, boneless
- ½ cup vegetable oil
- 2 cups coconut cream
- 6 oz. tofu cut in half, diced or fried balls
- 2 curry herb stalks
- 16 oz. hokkien egg noodles fresh
- 6 oz. dried rice vermicelli soaked in lukewarm water for 10 minutes then drained
- 6 oz. bean sprout
- salt
For the Laksa paste
- 1 (2-inch / 5 cm) piece galangal , peeled and chopped
- 1 (2-inch / 5 cm) piece Turmeric peeled and chopped, fresh
- ½ lb shallot peeled
- 10 cloves garlic , chopped
- 20 red hot pepper seeded and soaked in hot water for 30 minutes, dry
- 6 large red hot pepper seeded and chopped, fresh
- 10 candlenuts
- 2 oz. dried shrimp , soaked in hot water for 10 minutes, then drained
- 2 tablespoons belacan (dried shrimp paste), roasted
- 2 lemongrass chopped, stems
Equipment
- Pestle and mortar
Instructions
Laksa paste
- Using a pestle and mortar, combine all the ingredients for the laksa paste and reduce them to a fine paste.
Laksa
- Pour a large amount of water into a large pot and bring it to a boil, then lower the heat and add the chicken.
- Simmer for 25 minutes.
- Remove the chicken from the broth and reserve the broth.
- Let cool then shred the chicken into small pieces. Set aside.
- Heat the oil in a large wok over medium heat and fry the reserved shrimp heads for one minute, remove them using a fine skimmer then add the laksa paste and fry for another 15 minutes at low to medium heat, stirring regularly.
- The paste should be dark brown with a layer of red oil separating from the spices.
- Pour the entire content of the wok into the pot of chicken broth and bring to a boil.
- Pour in the coconut cream, salt, add the curry leaves and the fried tofu, then lower the heat and simmer over very low heat until ready to serve.
- Fill another large pot with water and bring it to a boil.
- For each serving dish, place a small handful of Hokkien noodles and rice vermicelli, as well as a few shrimp in a metal colander or sieve and soak the colander in simmering water for 1 minute.
- Drain and shake off excess water, then transfer to a large bowl.
- Top the noodle bowl with the bean sprouts and chicken, then pour the hot laksa broth with a few tofu pieces on top.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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