Singapore Laksa

Celebrated my 10 years run in Singapore making Singapore Laksa. 

I'm so glad I made the move. I met many beautiful people. Hui Hui, Julie, Cynthia, Glendon, and many more. Genuine with no hidden agenda. Thank you Singapore for everything.

Coming back to Singapore laksa, I made the gravy from scratch with slight adjustments here and there. It is not difficult to make at all, just that there's plenty of washing to do. 😂

Use fresh coconut milk. Don't settle for anything less. 

Ingredients

Laksa mix

• Shallots, finely chopped 
• Bird's eye chilli 
• Dried red chilli 
• Garlic, finely sliced 
• Lemongrass, finely sliced 
• Galangal, finely chopped 
• Tumeric powder 
• Coriander powder 
• Belacan, roasted 

Others

• 1 hard boiled egg 
• Prawns  
• Coconut milk 
• Puffy tofu 
• Cuttlefish (Penang style)
• Fish cake (Penang style)
• Mint (Penang style)
• Laksa noodle

Preparation 

1. Boil the laksa noodle and leave it aside.  
2. Boil the egg, remove the egg shell and cut into half. 
3. Blend the laksa mix. I used pestle and mortar. 
4. Fry the laksa mix until fragrant. 
5. Prepare the soup stock with prawn head. I used Japanese anchovies instead. 
6. Add the laksa mix to the soup stock. 
7. Add fresh coconut milk. When cooking with coconut milk, do not use high heat. Medium heat will do. If not, the gravy will separate into 2 layers (gravy and milk) when it cools down. 
8. Add tofu, prawns, cuttlefish, and etc. 
9. Add laksa leaf herbs or dried mint herbs. 
10. Let it boil. 
11. Place the laksa noodle in a shallow bowl. 
12. Scoop the gravy onto the noodle. 
13. Lastly, add hard boiled egg and garnish with fresh mint. 

The foodgasm verdict: 8/10