Singapore Laksa
INGREDIENTS- 2 shallots
- 2 Candle nuts
- 3 cloves garlic
- tumeric
- 5 to 6 dried Chillies
- crushed peanuts
- 2 stalk lemon grass - bruised
- galangal
- tomatoes
- fish sauce
- fried bean curd (tao pok) - quartered
- bunch of Chinese mint leaves
- 1 packet fish balls
- chicken or fish stock
- salt to taste
- 1 can coconut milk
- 1 packet thick rice noodle
If prefer, you can use the Japanese Udon noodles (or any type of noodles desired) in place of the thick rice noodles.
Using store-bought laksa powder works just as well if you are feeling too lazy to chop and cut the ingredients. Simply follow the package instructions and add in your favorite fish. I usually use a can of sardines which work out just as well.
- Soak rice noodle in hot water, boil briefly if necessary
- Fry paste in oil and fry till fragrant
Add stock, lemon grass, gelangal and bring to boil - Add bean curd, fish balls, coconut milk and cook
- Season with salt and fish sauce
- Add tomatoes and cook a further few minutes
- Put noodles in bowl, add sauce together with bean curd, fish balls (or chicken but not together) and chopped laksa leaves and serve hot
HINT: Serve laksa immediately or the soup will turn the noodles soggy.