Nonya Laksa

Katong Laksa, like chicken rice and Char Kway Teow, is one of the dishes that almost all Singaporeans know. So after eating it for so many years we decided to find out how it is made. (Something we discovered: the coconut milk should simmer gently as boiling it too harshly causes the soup to thicken up really fast).

Aside from that, I would say that we manage to replicate the familiar taste of Katong Laksa. of course, with more practice, it should get really close to the original taste. This is a dish which proves that patience pays off. Especially while frying the rempah paste and simmering the laksa soup. So guys, give it a try and share your home cooked Laksa with your friends and family. note. we wanted to use fresh coconut milk but couldn’t get hold of it that day.

If you managed to get fresh ones, try it and let us know your results! “…no one is born a great cook, one learns by doing.” ― Julia Child, My Life in France

** Recipe based on: http://thewonglist.blogspot.co.uk/2011/12/my-moms-nonya-laksa-recipe.html

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  • Servings: 4

  • Time: 1 hr

  • Skill: Intermediate

Ingredients

  1. Rempah/ Spice Paste

  2. 2 thumb size pieces of fresh turmeric/ kunyit (peeled), 10 slices of galangal, 25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet), 7 candlenuts (buah keras/ kimiri), 2 tablespoon of belachan/ tears, 400 gm shallots (small onion), 6 stalks of lemongrass/ serai, tender white part only, chopped, 1 tbsp of ground coriander

  3. Salt to taste

  4. 60 gm of dried prawn / hay bee

  5. Laksa Soup

  6. 1.5 litre of coconut milk

  7. 2 cup water (use part of it to soak the dried prawn / hay bee)

  8. 4 stalks of Laksa leaves

  9. Toppings

  10. 500 g bean sprouts

  11. 1 kg fresh rice vermicelli (Laksa noodles)

  12. 1 kg prawns (cooked and shelled)

  13. 4 fish cakes (sliced)

  14. Finely chopped Laksa leaves for granish

  15. 10 tau pok

  16. Rempah/ Spice Paste

  17. 2 thumb size pieces of fresh turmeric/ kunyit (peeled), 10 slices of galangal, 25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet), 7 candlenuts (buah keras/ kimiri), 2 tablespoon of belachan/ tears, 400 gm shallots (small onion), 6 stalks of lemongrass/ serai, tender white part only, chopped, 1 tbsp of ground coriander

  18. Salt to taste

  19. 60 gm of dried prawn / hay bee

  20. Laksa Soup

  21. 1.5 litre of coconut milk

  22. 2 cup water (use part of it to soak the dried prawn / hay bee)

  23. 4 stalks of Laksa leaves

  24. Toppings

  25. 500 g bean sprouts

  26. 1 kg fresh rice vermicelli (Laksa noodles)

  27. 1 kg prawns (cooked and shelled)

  28. 4 fish cakes (sliced)

  29. Finely chopped Laksa leaves for granish

  30. 10 tau pok

Instructions

  1. Blend 2 thumb size pieces of fresh turmeric/ kunyit (peeled), 10 slices of galangal, 25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet), 7 candlenuts (buah keras/ kimiri), 2 tablespoon of belachan/ tears, 400 gm shallots (small onion), 6 stalks of lemongrass/ serai, tender white part only, chopped, 1 tbsp of ground coriander

  2. Soak hay bee in hot water

  3. Finely blend hay bee and keep water for later use

  4. Heat up wok with 250ml of oil

  5. Add rempah mixture and fry for 45 mins

  6. Remove rempah mixture

  7. Fry blended hay bee in the same wok

  8. Add back rempah mixture

  9. Add around half of the coconut milk, 1 tbsp at a time

  10. Add laksa leaves

  11. Add 2 cups of water used to soak hay bee and rest of the coconut milk

  12. Boil and stir for 30 mins

  13. Add taupok and continue cooking

  14. To serve, pour laksa soup over rice vermicelli and bean sprouts then garnish with prawns and finely chopped laksa leaves

  15. Blend 2 thumb size pieces of fresh turmeric/ kunyit (peeled), 10 slices of galangal, 25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet), 7 candlenuts (buah keras/ kimiri), 2 tablespoon of belachan/ tears, 400 gm shallots (small onion), 6 stalks of lemongrass/ serai, tender white part only, chopped, 1 tbsp of ground coriander

  16. Soak hay bee in hot water

  17. Finely blend hay bee and keep water for later use

  18. Heat up wok with 250ml of oil

  19. Add rempah mixture and fry for 45 mins

  20. Remove rempah mixture

  21. Fry blended hay bee in the same wok

  22. Add back rempah mixture

  23. Add around half of the coconut milk, 1 tbsp at a time

  24. Add laksa leaves

  25. Add 2 cups of water used to soak hay bee and rest of the coconut milk

  26. Boil and stir for 30 mins

  27. Add taupok and continue cooking

  28. To serve, pour laksa soup over rice vermicelli and bean sprouts then garnish with prawns and finely chopped laksa leaves