Singapore Laksa 新加坡叻沙

Step 1

Remove the shells from the prawns and stir fried in a deep drying pan with 2 tbsp minced garlic till fragrant and shells turn reddish.Add the water to a pot and bring it to a boil. Add the yam bean, carrot, radish, 50g of finely blend dried shrimps, stir fried prawns shells from Step 1 and rock sugar cubes.Add the whipping cream and allow the soup stock to boil again. Reduce the heat to low after it has boiled and simmer for a further 1 hour.In the meantime, prepare the chilli paste by blending all the ingredients in a food processor till paste-liked.Heat up half of the cooking oil in a pan and add the blended chilli paste. Keep stirring so that the chilli paste does not stuck to the pan and burnt. When the paste starts to dry out, add the remaining oil in few stages and keep stirring till it becomes sticky and fragrant. Set aside.After the laksa soup has simmered for an hour, drain away all the ingredients in it and add approximately half of the chilli paste from the previous step. Add more if you prefer it to be spicier. Continue to simmer for another 30 minutes after adding the chilli paste.Heat up some water in a pan till it boils and start to blanch the yellow noodles, thick bee hoon, tau pok, beansprouts, fish cakes and prawns till soft or cooked.Drain well all the blanched ingredients from the previous step and set aside.Add in coconut milk to the stock after simmering for 30 mins has past from Step 6. Stir and mix well. Allow it to simmer till it boils.Add in the garlic powder, chicken powder and salt and mix well. Taste and adjust the seasoning accordingly if necessary and off the flame.Using a noodle ladle, place some yellow noodles and/or thick bee hoon, prawns, fish cake, tau pok and beansprouts from Step 8 and lower it into the hot laksa soup for approximately 15 seconds. Drain and place them in a bowl. Add the laksa soup and top with shredded laksa leaves and more chilli paste, if desired.

Step 2

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Step 3

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