Nonya Laksa

Mains
Noodles
Seafood
Soup

Easy Level:

Cook Time:

Servings:

4

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

Steps

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
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 completed

2

Soak hay bee in hot water
Soak hay bee in hot water
Mark as completed

3

Finely blend hay bee and keep water for later use
Finely blend hay bee and keep water for later use
Mark as completed

4

Heat up wok with 250ml of oil
Heat up wok with 250ml of oil
Mark as completed

5

Add rempah mixture and fry for 45 mins
Add rempah mixture and fry for 45 mins
Mark as completed

6

Remove rempah mixture
Remove rempah mixture
Mark as completed

7

Fry blended hay bee in the same wok
Fry blended hay bee in the same wok
Mark as completed

8

Add back rempah mixture
Add back rempah mixture
Mark as completed

9

Add around half of the coconut milk, 1 tbsp at a time
Add around half of the coconut milk, 1 tbsp at a time
Mark as completed

10

Add laksa leaves
Add laksa leaves
Mark as completed

11

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

12

Boil and stir for 30 mins
Boil and stir for 30 mins
Mark as completed

13

Add taupok and continue cooking
Add taupok and continue cooking
Mark as completed

14

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

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
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 completed

16

Soak hay bee in hot water
Soak hay bee in hot water
Mark as completed

17

Finely blend hay bee and keep water for later use
Finely blend hay bee and keep water for later use
Mark as completed

18

Heat up wok with 250ml of oil
Heat up wok with 250ml of oil
Mark as completed

19

Add rempah mixture and fry for 45 mins
Add rempah mixture and fry for 45 mins
Mark as completed

20

Remove rempah mixture
Remove rempah mixture
Mark as completed

21

Fry blended hay bee in the same wok
Fry blended hay bee in the same wok
Mark as completed

22

Add back rempah mixture
Add back rempah mixture
Mark as completed

23

Add around half of the coconut milk, 1 tbsp at a time
Add around half of the coconut milk, 1 tbsp at a time
Mark as completed

24

Add laksa leaves
Add laksa leaves
Mark as completed

25

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

26

Boil and stir for 30 mins
Boil and stir for 30 mins
Mark as completed

27

Add taupok and continue cooking
Add taupok and continue cooking
Mark as completed

28

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

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