Singapore Laksa (Sungai Road Laksa)

Laksa Singapore.jpg

Laksa Singapore 1.jpg

Sambal Laksa.jpg

Laksa gravy.jpg

(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)

Method
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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