Singapore Laksa (Sungai Road Laksa)

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(For 8-10 pax)

Ingredients for Rempah (Blended)
3 inches fresh kunyit/turmeric
10 slices galangal/blue ginger
30 pieces dried red chillies (soaked in hot water till soft)
8 buah keras/candlenuts
2 inches toasted belacan
12 small onions
6 stalks lemongrass
1 tbsp coriander seeds
Salt and sugar to taste
2 tbsp grated gula melaka

*150 gm of dried prawn, soaked in water for 30 minutes and then ground fine.

Garnishing Ingredients
500 gms bean sprouts (blanched in hot water for exactly 1 minute, then transfer to iced water bowl)
2,5 kg fresh rice vermicelli (Laksa noodles
500 g cockles-blanched in boiling hot water and deshelled
1 bundle of Daun Kesom
10 pieces daun pandan – tied into a knot
Fish cake- cake in thin strips
Hard boil egg (optional)
Prawns (Optional

1.5kg to 2kg fresh grated coconut
First squeeze without water for thick coconut milk, then second squeeze with water.

100 g dried prawns (soaked in hot water and blend fine)

3 liters of  prawns stock/ water
(boil prawns shell and heads in 3.5 liter water for 1.5 hours. Remove the shell and heads and blend it with 100 ml stock, strain and pour back to the prawns stock)

1) Heat 250 ml oil in a wok and add in blended ingredients, dried prawns and saute till colors darken and oil separates, season with salt, gula melaka and sugar to taste.

2)  In a deep pot, add in prawn stock, dried prawns, daun pandan, daun kesom and bring to a boil, add in 3/4 of the fried rempah, the 2nd squeeze coconut milk and simmer over low heat for 20 minutes. Slowly add in 1st coconut milk and stir to mix well. Simmer for another 10 minutes. Season with salt and sugar to taste. Add more santan if you want it to be more creamy.
3) Place blanched laksa noodle in individual serving bowl, ladle the gravy over it and topped with garnishing. Serve hot with a teaspoon of fried rempah (remaining 1/4 of the fried rempah).

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Mutton Rendang

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1 kg mutton meat – cut into cubes
4 potato – peeled and cut into small quarters (optional) – deep fry till 1/2 cooked, drain and set aside
2 red chillies – sliced thinly
1 stalk lemongrass – bruised
2 pieces pandan leaves – tied into a knot
4 pieces kaffir leaves and 1 small turmeric leaf – shredded thinly
1 cinnamon stick
5 cardamon pods
2 tbsp gula melaka
Salt and sugar to taste
1 tsp chicken powder
1 tsp tamarind paste (mixed with 1 tbsp water)
1 grated fresh coconut – used 1/4 of it to make kerisik
125 ml coconut milk from the balance of the 3/4 coconut
Water (optional)

Blended Ingredients
4 stalks lemongrass
1 red onion & 5 shallots
4 cloves garlic
4 pieces candle nut
2 inch fresh turmeric
2 inch galangal
1/2 inch ginger
3-4 tbsp chilli paste (add more if you want more spicy)

3 tbsp fresh rendang curry powder (buy from Indian Provision shop)

3 pieces kaffir leaves
turmeric leaf – roughly tear

1) Clean muttons and sean with some blended ingredients for 20 minutes. Steam over rapidly boiling water for 20 minutes. Remove and pour away access liquid. (I use this method so that the meat will be more tender, you can skip this method).
2) Pound the toasted coconut till fine and set aside.
3) Heat oil in a wok and add in cinnamon stick, cardomon pods, pandan leaves, blended ingredients, curry powder, sliced chillies, bruised lemongrass and saute till aromatic and oil separates. Add in tamarind water, coconut milk, kaffir and turmeric  leaves, mutton and potatoes. Stir to mix evenly and simmer over low heat, stirring occasionally for about 20-30 minutes. Season with chicken cube, gula melaka, salt and sugar, taste accordingly and adjust taste to your preference.
4) Add in kerisik (pounded toasted coconut) and continue to cook till chicken is tender and potato is cook. Add in the shredded kaffir and turmeric leaves and stir briskly to mix everything together. Gravy will become dry but still moist (Add more water if you want more gravy).
5) Serve hot with turmeric rice or white rice.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Sambal Tumis for Nasi Lemak

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Blended Ingredients
1 handful of dried shrimps (soaked in water till soft)
15 dried chilli (soaked in hot water till soft)
5 chilli padi
2 red fresh chilli
1/2 big onion
5 shallots
3 cloves garlic
1 tbsp peanut oil
50 ml water

1 tbsp tamarind paste – mix with 3 tbsp water
Sugar and salt to taste
1 tbsp gula melaka

4 tbsp peanut oil or vegetable oil
3 pandan leaves – knotted
2 lemongrass – bruised
2 big red onion – sliced

1) Heat peanut oil in a wok till hot and add in blended ingredients and lemongrass, saute till color darkens and oil floats on top.
2) Add in tamarind water, salt and sugar to taste, pandan leaves, sliced onions and continue to simmer over low heat till sambal thickens and see a layer of oil on top again. Adjust taste to your preference.

Baked Prawns With Mashed Potato and Mozzarella Cheese

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10-12 big tiger prawns

2 – 3 potatoes – cut into cubes and steamed till soft- mashed
Salt, pepper to taste
1 onion – minced finely
1/2 egg white

Mozzarella cheese for topping
4 cooked salted egg yolks- mashed

1) Using a scissors, cut the shell at the back of the prawn in the centre. Do not cut the meat at this point of time, cut only the shell.
2) Using a sharp knife, slice through the meat but do not cut through the bottom of the shell.
3) You should be able to see the vein exposed. Use a toothpick to remove it. Arrange on a baking sheet.
4) In a mixing bowl, mixed the fillings ingredients, taste accordingly and adjust to your preference. Divide into 10-12 portions.
5) Place the portion on the individual prawns, topped with salted egg yolks and mozzarella cheese.
6) Baked for 10-15 minutes on pre heated oven 200 C or until prawns turns pink.
7) Serve hot.

Pengat Ubi Kayu

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600 g tender fresh tapioca
Gula Melaka syrup
3 Pandan leaves (screwpine leave)
70 gm Grated gula melaka
150 g rock sugar
200 ml water
200 ml coconut milk
a pinch of salt

1) Peel and cut into tapioca into strips or pieces or chunks
2) Boil tapioca with pandan leaves and salt till tender or cook through. Drain and set aside.
3) Boil gula melaka and rock sugar in 200 ml water, strain the mixture.
4) Cook tapioca and gula melaka syrup together over low heat and slowly stir in coconut milk, stir to mix well and cook till sauce thickened.
5) Serve hot or cold.

Steamed Fish Tail With Minced Garlics, Chilli and Bean Paste

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1 red snapper or threadfin fish tail, washed and make a few slits on the meaty part
a pinch of salt, pepper and corn flour
chopped coriander leaves

Sauce Ingredients (combined)
6 cloves garlic – minced finely
5 chilli padi – minced
2 tbsp soy bean paste
2 tbsp vinegar (add more if want more tangy)
1 tbsp sugar
1 tbsp oil
50 ml water
(mixed everything together and taste accordingly, adjust taste to your preference)

1) Rub fish with salt, pepper and corn flour. Place on a heat-proof dish.
2) Pour the combined sauce ingredients over the fish. Steam over rapidly boiling water for 10-15 minutes or till fish is cooked through.
3) Garnish with coriander leaves and serve with porridge or rice.