Easy & Authentic Singapore Laksa Recipe from Scratch! Katong Laksa Inspired 新加坡叻沙 Laksa Curry Mee
Laksa is a popular Peranakan spicy noodle soup dish, available in different variation depending on the country of origin. Although you can find this noodle soup in Singapore, Malaysia, Indonesia and Thailand, the ingredients used in each country is somewhat different. In general, laksa consists of rice vermicelli with chicken or seafood, served in spicy coconut based soup.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
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Ingredients:
Serves 8-10 pax
Ingredients for soup stock
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600g of prawn heads
3L of water
1.5L of coconut milk
2.5 teaspoons of salt
1 teaspoon of sugar
70g of dried shrimps (soak in 1 cup of hot water, drained & minced)
Rempah paste (blended)
- 300g of shallots
- 5 pieces of garlic
- 5 pieces of red chilli (deseeded)
- 20 pieces of dried chilli (rehydrated)
- 3 pieces of lemongrass (use only its stem)
- 6 pieces of candlenut
- 20g of fresh tumeric
- 80g of galangal (blue ginger)
- 1/4 cup of water
- 1 tablespoon of grounded coriander powder
- 20g of belachan (roasted)
Other ingredients
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Appropriate amount of yellow noodles or rice vermicilli
Beancurd puff
Fishcake
Prawns
Hard boiled eggs
Fresh cockles
Beansprouts
Laksa leaves - minced
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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
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Cooking oil:
Japanese light soya sauce:
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Braised Ee-Fu Noodles 伊府面
Crispy Seafood Noodles 生面 (Crispy Chow Mein)
Beef Hor Fun 豉汁滑蛋牛河 Beef Rice Noodles in Black Bean Sauce
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Laksa Seafood Soup | Adam the Chef
This is a short video with a step by step guide on how to make a Tasty and Easy Laksa Seafood Soup, with Prawns and Scallops, please see below recipe and method :)
For the Laksa Soup:
• 300g of king prawns and other seafood/ Or just chicken
• 3 tbsp of vegetable oil
• 5 tbsp of sesame oil
• 2 stick of lemongrass, bashed, tough outer layer removed and finely chopped
• 8 spring onions, sliced
• 4 garlic cloves, finely chopped
• fresh ginger, thumb-sized piece, peeled and finely grated
• 1 red chilli, deseeded and finely chopped
• 1 tbsp caster sugar
• 1 tbsp ground turmeric, or a few strands of saffron
• 1 tsbp tomato purée
• 600ml of chicken stock
• 400ml of coconut milk
• 5 tbsp of fish sauce
• Juice of half a lime, reserve the other half for a taste test
• 75g Sea sapphire
• 200g of rice noodles
• Handful of coriander to garnish and place through the Laksa soup
Method
1. Heat both the oils in a large pan and add the chopped garlic, ginger, chilli, lemongrass and half of the spring onion. Sweat down over a low-medium heat for 5 minutes with the turmeric
2. Then add the seafood with the tomato puree and sugar and allow to cook for 2-3 minutes
3. Pour in the stock, coconut milk and lime juice and bring to a good simmer.
4. Add the fish sauce and continue to simmer the soup gently for about 10 minutes
5. Meanwhile, place the rice noodles in a bowl and cover with boiling water; leave for 5 minutes, then drain and add to the soup along with the other half of spring onions and sea samphire. Mix well and taste, adding more fish sauce or a squeeze of lime if you think it needs it
6. Serve ladled into deep bowls and garnish with coriander and enjoy
#Laksasoup #Seafood #AdamtheChef #Prawns #Seafood soup # Laksasouprecipes # noodlesoup #souprecipes
Cook with Paul - Seafood Laksa
Chef Paul shares his recipe for Seafood Laksa which you can make at home with the ingredients prepared for you. Serves 2 for only $158. Order online!
Seafood Laksa - 海鲜粗米粉叻沙
Semii-dry version Seafood Laksa using ready made paste. This is super easy to prepare in less than 30 minutes and you can add in whatever ingredients you like
.
Ingredients
1 pack Dancing Chef laksa paste
300g thick vermicelli noodle, blanched
8 medium prawn
3 beancurd puff, sliced
2 fish cake, sliced
1 cup beansprout
2 hard-boiled egg, halved
350ml water
150ml coconut milk
some laksa leaves, shredded
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This Seafood Laksa is heaven in a bowl!
All made from scratch, including the paste and It’s on the table in less than half an hour.
A slurpy, splash-orange-coloured-sauce-down-your-white-top-in-enthusiastic-eagerness kind of soup, that makes you look at your husband’s bowl to see if he has any left that you could steal.
That's how good this soup is!
Free printable recipe is available on our site:
Ingredients
Laksa Paste (note 1)
3 tbsp oil
1 onion peeled and chopped
4 red chillies roughly chopped - I use fresno chillies. Use Thai chillies if you like it really hot
2 tsp ginger paste
2 cloves garlic peeled and minced
1 tsp lemongrass paste
1 heaped tbsp of fresh coriander stalks (you can use the leaves for garnish later)
1.5 tsp turmeric
½ tsp cumin
½ tsp paprika
1 tsp tamarind paste
Soup:
200 ml (7 fl oz) full-fat coconut milk
1 tsp fish sauce
200 ml (7 fl oz) chicken or seafood stock
2 cod or haddock fillets (weighing approx 140g/5oz each) or any firm fleshed white fish, skin removed
200 g (7oz) dried rice/vermicelli noodles (or 300g-400g of ready-cooked vermicelli noodles)
12-16 king prawns peeled and deveined
200 g (7oz) beansprouts (mung bean sprouts)
Garnish:
1 tsp rice wine vinegar
1 tsp caster sugar (superfine sugar)
1 red chilli chopped finely
1 finger sized piece of cucumber chopped finely
¼ of a small red onion peeled and chopped finely
Small handful of chopped coriander (cilantro)
Instructions
1. Heat the oil in a large frying pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent.
2. Add in the rest of the Laksa paste ingredients, stir and continue to cook for 5 minutes, stirring occasionally.
3. While the laksa paste ingredients are frying, make the garnish. To a small bowl, add the vinegar, sugar, chilli, cucumber, red onion and coriander. Stir together, then put to one side.
4. Turn off the heat from the frying pan and transfer the onions-chilli-spice mixture to mini chopper or food processor. Blend together until it forms a paste (alternatively you can use a stick blender to blend the ingredients into a paste directly in the pan, but be careful of splashes)
5. Add the laksa paste back into the frying pan.
6. Turn the heat to medium-high and add the coconut milk, fish sauce and stock. Stir together and heat through until just simmering.
7. Add the fish, stir, and allow to cook for 4 minutes, turning a couple of times, until the fish is starting to fall apart.
8. While the fish is cooking, soak the noodles in boiling water until soft (this usually takes about 3 minutes) then drain.
9. Coming back to the laksa, add in the prawns, stir, and cook for an one minute. The prawns should be starting to turn pink, and your fish should be cooked.
10. Finally add in the beansprouts and cook for another minute, so they're warmed through, but still slightly crisp. Turn off the heat.
11. Divide the drained noodles between bowls and spoon the laksa sauce and seafood over the top.
12. Top each bowl with a spoonful of the garnish you made earlier, and serve.
Notes
Note 1 - Laksa paste:
If you don't want to make your own laksa paste, you can use store bought. They vary in strength, so read the side of the bottle to work out how much you need for four portions.
How do I make Chicken Laksa instead?
Yes, you can simply replace the haddock and prawns with cooked shredded chicken. Alternatively, you can add pieces of raw chicken in with the blended paste and cook until the chicken is sealed. Add the coconut milk and stock and simmer until the chicken is cooked through, then continue on with the rest of the recipe steps.
#CookingShow #Recipe #thaifood
Rey Bendi's Food | Menu: SEAFOOD LAKSA
INGREDIENTS:
500g Mix Seafoods or Marinara
40grams Oil
30g Garlic
30g Ginger
30g Capsicum
100g Onion
1/2 tsp Salt
1 tsp shrimp paste
1 tsp fish sauce
1 tsp knorr liquid seasoning
1 tsp peanut butter
1/2 tsp cayenne powder
1/2 tsp ground black pepper
2 tsp turmeric powder
200g green beans
200g arrots
4 cups of water
500g vermicelli or pansit bihon
2pcs chilli
20g spring onion
Cooking time 20-25minutes.????