Updated: Oct 10
The Laksa video can be viewed on our YouTube Channel: https://youtu.be/NcH3KMJfX1Q
Ingredients for Laksa Paste: (Rempah) (Serves 2)
10-12 large dry red chilli
6 red shallots
6 cloves garlic
1 knob or 20 grams ginger
1 bunch of coriander using the roots (use the leaves as a condiment when serving)
1 stick of lemongrass
A handful of dry shrimp
20 grams shrimp paste
For the Laksa Soup:
1 piece of chicken (we used thigh)
½ the Laksa paste mixture (You can freeze the other half)
1 litre chicken stock
1 tin of premium coconut milk
1 Tablespoon salt
3 Tablespoons brown sugar (or rock sugar)
2 Teaspoon fish sauce
100-150g raw prawns
50g fish cake
Thick Hokkien Noodles
Rice Vermicelli noodles
2 handfuls bean sprouts
Dried garlic or shallots
Chilli or Hot oil (optional)
Pour chicken stock into a pot and add the chicken, bring to boil and simmer, skimming of the scum. Cook for around 25-30 mins, and top up the stock with additional water if it reduces too much. Once cooked, remove chicken from the stock and set aside to cool and either cut or pull the meat off the bone. Discard the bone.
To make the laksa paste (rempah), start by cutting the large dry red chilli and removing the seeds. Rehydrate by soaking them in very hot water for 10-15 mins. At the same time, rehydrate the dry shrimp for 15 mins using the same method.
Cut all the ingredients for the laksa paste into smaller pieces which will help to blend the ingredients easier.
Drain the liquid from the chilli and dry shrimps and add all ingredients into a food processor.
Add water to assist in the blend process. Blend sufficiently so it’s a smooth paste.
Add 50ml of oil into a heavy based pan on medium heat. Add the Laksa paste and stir regularly for 10-15 mins. Pour in the stock and bring to the boil, once boiled, add the coconut milk and bring to boil, then simmer.
Cook the Hokkien noodles as per packet instructions. Pour boiling water over the vermicelli noodles and let sit for 5 mins and drain.
During this time, add your prawns, scallops, fish cake and chicken to your soup. Season with salt, sugar and lime. Season further to taste.
Now, build your Laksa with the soup, and garnish with bean sprouts, coriander and dry shallots.
*Note – You can add any seafood that you’d like (or not). The beauty of this dish is adding any of your favourite protein and vegetables.