Laksa is a classic dish that we absolutely LOVE. However, the complicated processes involved in making the rempah paste often scares off even the most adventurous home cooks.
With some tweaks to the previous recipe, we came up with a simpler yet DELICIOUS version. Few things to take note of. Firstly, blend the spice paste as fine as possible and make sure to stir-fry the spice paste till the colour darkens (really important). Next, only bring the Laksa soup to boil AFTER adding the coconut milk, because coconut milk coagulates after being boiled for too long. We also used fish stock this time round and increased the amount ofhay bee and laksa leaves to make the soup more flavourful and aromatic.
Lastly, even though Katong laksa sold outside doesn’t have Tau pok… We couldn’t resist the urge of devouring pieces of Tau pok soaked in Laksa soup.
Do try out the recipe and let us know what you think!
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