Dry Laksa

Mains
Noodles
Seafood

Easy Level:

Cook Time:

Servings:

4-6 pax

Craving for a little spice on a sunny day in Singapore? This noodle dish is the perfect comfort food for that and is bound to both fill your belly and tickle your tastebuds. The taste of this dish is no stranger to the community and if you’re not a soup kind of person, this recipe will not compromise on taste and will be the perfect dish for you!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
thick vermicelli
0.00
g
g
thick vermicelli
0.00
g
g
bean sprouts
0.00
g
g
bean sprouts
0.00
g
g
coconut milk
0.00
g
g
coconut milk
0.00
pieces
pieces
Tau pok (cut into cubes)
0.00
pieces
pieces
Tau pok (cut into cubes)
0.00
g
g
prawns (deshelled and deveined)
0.00
g
g
prawns (deshelled and deveined)
0.00
g
g
fish cakes (sliced into strips)
0.00
g
g
fish cakes (sliced into strips)
0.00
g
g
laksa leaves (remove stems and chopped finely) (reserve some for garnishing)
0.00
g
g
laksa leaves (remove stems and chopped finely) (reserve some for garnishing)
0.00
g
g
cockles with shell
0.00
g
g
cockles with shell
Sugar & salt to taste
Sugar & salt to taste
0.00
tbsp
tbsp
cooking oil
0.00
tbsp
tbsp
cooking oil

Rempah:

shallots (peeled)
0.00
shallots (peeled)
0.00
cloves
cloves
garlic (peeled)
0.00
cloves
cloves
garlic (peeled)
0.00
inch
inch
Turmeric (peeled)
0.00
inch
inch
Turmeric (peeled)
0.00
tsp
tsp
Toasted Belacan
0.00
tsp
tsp
Toasted Belacan
0.00
stalk
stalk
Lemongrass (sliced)
0.00
stalk
stalk
Lemongrass (sliced)
0.00
tbsp
tbsp
dried shrimps (soaked and drained)
0.00
tbsp
tbsp
dried shrimps (soaked and drained)
0.00
g
g
dried chilli paste
0.00
g
g
dried chilli paste
0.00
slices
slices
Galangal
0.00
slices
slices
Galangal

Steps

1

Soak dried shrimps with hot water for 10 minutes and drain them.
Soak dried shrimps with hot water for 10 minutes and drain them.
Mark as completed

2

Cut tau pok into cubes, cut fish cakes into slices, deshell and devein prawns.
Cut tau pok into cubes, cut fish cakes into slices, deshell and devein prawns.
Mark as completed

3

Add all ingredients from rempah into a food processor and blend until smooth.
Add all ingredients from rempah into a food processor and blend until smooth.
Mark as completed

4

Blanch thick vermicelli and bean sprouts for 1-2 minutes, drain and set aside.
Blanch thick vermicelli and bean sprouts for 1-2 minutes, drain and set aside.
Mark as completed

5

Blanch cockles to preferred doneness and remove from the shell. Set aside.
Blanch cockles to preferred doneness and remove from the shell. Set aside.
Mark as completed

6

Add cooking oil into a large wok pan, add blended rempah and stir fry until fragrant and slightly dry.
Add cooking oil into a large wok pan, add blended rempah and stir fry until fragrant and slightly dry.
Mark as completed

7

Add coconut milk, mix well and bring to a boil.
Add coconut milk, mix well and bring to a boil.
Mark as completed

8

Add tau pok and prawns stir fry for 1-2 minutes, add blanched vermicelli and mix evenly.
Add tau pok and prawns stir fry for 1-2 minutes, add blanched vermicelli and mix evenly.
Mark as completed

9

Season with sugar and salt to taste, add blanched bean sprouts, fish cakes and mix evenly.
Season with sugar and salt to taste, add blanched bean sprouts, fish cakes and mix evenly.
Mark as completed

10

Add finely chopped laksa leaves and blanched cockles, mix well and serve. Garnish with more chopped laksa leaves.
Add finely chopped laksa leaves and blanched cockles, mix well and serve. Garnish with more chopped laksa leaves.
Mark as completed

More of what you like. Bookmark these recipes.

Leafy
Mains
Pork
Rice
Rice cooker
Beef
Filipino
Mains
Noodles
For 2
Mains
One-pan
Seafood
Beef
Fusion
Mains
Western
Gluten-Free
Gourds
Italian
Leafy
Mains
One-pan
Seafood
Mains
Poultry
Beef
Breakfast
Mains
Western
Filipino
Mains
Poultry
Rice
Rice cooker