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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Directions

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
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2.

Soak hay bee in hot water
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3.

Finely blend hay bee and keep water for later use
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4.

Heat up wok with 250ml of oil
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5.

Add rempah mixture and fry for 45 mins
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6.

Remove rempah mixture
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7.

Fry blended hay bee in the same wok
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8.

Add back rempah mixture
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9.

Add around half of the coconut milk, 1 tbsp at a time
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10.

Add laksa leaves
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11.

Add 2 cups of water used to soak hay bee and rest of the coconut milk
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12.

Boil and stir for 30 mins
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13.

Add taupok and continue cooking
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14.

To serve, pour laksa soup over rice vermicelli and bean sprouts then garnish with prawns and finely chopped laksa leaves
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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
Mark as complete
16.

Soak hay bee in hot water
Mark as complete
17.

Finely blend hay bee and keep water for later use
Mark as complete
18.

Heat up wok with 250ml of oil
Mark as complete
19.

Add rempah mixture and fry for 45 mins
Mark as complete
20.

Remove rempah mixture
Mark as complete
21.

Fry blended hay bee in the same wok
Mark as complete
22.

Add back rempah mixture
Mark as complete
23.

Add around half of the coconut milk, 1 tbsp at a time
Mark as complete
24.

Add laksa leaves
Mark as complete
25.

Add 2 cups of water used to soak hay bee and rest of the coconut milk
Mark as complete
26.

Boil and stir for 30 mins
Mark as complete
27.

Add taupok and continue cooking
Mark as complete
28.

To serve, pour laksa soup over rice vermicelli and bean sprouts then garnish with prawns and finely chopped laksa leaves
Mark as complete

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