Recipe by: Evania Marler

Source: Adapted from Russel Wong’s Blog: “The Wong List”

Serves: 6

* Peranakan Chinese are the descendants of Chinese immigrants who came to the Malay archipelago and British Malaya (now Peninsular Malaysia and Singapore) between the 15th and 17th centuries.

Ingredients (Sambal)

  • 10 fresh red chilies (~100 g)
  • 10 stalks dried chill (~20 g), soaked
  • 2 tsp belacan
  • 1 tsp salt
  • ½ tsp sugar
  • 6 Tbsp cooking oil

Ingredients (Spice Paste)

  • 4 tsp belacan
  • 60 g candlenuts (about 10) or macadamia nuts
  • 20 stalks dried chilies, soaked until softened
  • 8 stalks (100 g) lemongrass, sliced
  • 2 inch (60 g) segment galangal
  • 3 inch (30 g) segment old turmeric, skinned
  • 10 shallots, peeled and sliced
  • Salt to taste
  • 60 g dried shrimp (soak for 30 minutes, drain and blend until fine)
Top L: Turmeric Top R: Galangal or Blue Ginger Bottom: Buah Keras or Candlenuts
Top L: Turmeric
Top R: Galangal or Blue Ginger
Bottom: Buah Keras or Candlenuts

Ingredients (Laksa Broth)

  • ½ cup cooking oil
  • 1 quart prawn or chicken stock
  • 2 cups coconut milk
  • 20 pieces tofu puffs (see photo next page)

scalded in hot water briefly to remove oil

  • 2 tsp salt, or to taste

Ingredients (for Assembly)

  • Cooked vermicelli noodles (see photo next page)
  • 200 grams beansprouts, blanched
  • 1 cucumber, julienned
  • 500 grams prawns, boiled and peeled
  • 1 chicken breast, boiled and shredded
  • 20 quail eggs, hard-boiled
  • 1 bunch curry leaves, optional
Ingredients for Laksa Spice Paste. Inset Photo (Top): Tofu Puffs Inset Photo (Bottom): Vermicelli
Ingredients for Laksa Spice Paste.
Inset Photo (Top): Tofu Puffs
Inset Photo (Bottom): Vermicelli

Instructions (Sambal)

  • Using a blender, finely grind fresh red chilies, dried chilies, and shrimp paste.
  • Heat oil in a pan. Sauté chili spice paste until fragrant, stirring continuously.
  • Add salt and sugar to taste.
  • Set aside to serve with finished laksa.

Instructions (Spice Paste)

  • Using a blender, pulse shallots, turmeric, galangal, lemongrass, dried chilies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.

Instructions (Laksa Broth)

  • In a large heavy-bottomed saucepan, heat ½ cup cooking oil. Sauté spice paste until fragrant.
  • Add blended dried shrimp and stock and bring to a boil.
  • Add coconut milk, tofu puffs, and salt. Bring to a quick boil, stirring continuously.
  • Turn off heat once broth comes to a boil.

Instruction (Assembly)

  • Blanch vermicelli noodles in boiling water and drain.
  • Place some noodles into a bowl, garnish with bean sprouts and cucumber.
  • Ladle hot laksa broth over with some tofu puffs.
  • Top with prawns, shredded chicken, quail eggs, and curry leaves if using.
  • Serve with sambal.

Download PDF here: Singaporean (Peranakan) Laksa Evania Marier v2

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