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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Dried Curry Chicken Noodle

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Dried Curry Noodle 1
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Chicken Curry Gravy

4 drumsticks
1 grated coconut
1 tbsp gula melaka
Salt and sugar to taste
4 potatoes – boiled till half-cooked and quartered
10 pieces small square tau pok
1/2 packet desiccated coconut
2 slices dried tamarind
Chicken mixed spice (50 cts) – bought from Indian stall in market
1 sprigs curry leaf
4 pieces kaffir leaves
2 stalks lemon grass – bruised

Blended Ingredients (finely)
8 shallots
3 cloves garlics
2 stalks lemon grass
11/2 inch galangal
1 inch turmeric
4 pieces candle nuts
1/2 inch ginger
15 dried chillies – soaked till soft and drained
A handfull of dried shrimp – soaked till soft
50 ml water
1 tbsp oil

Seasoning Ingredients
1 chicken cube
2 tsp sugar
Salt to taste

1 packet San Remo Vermicelli
300 g bean sprouts – blanched
Fried fish ball (optional)
Fish Cake
Hard boil egg – halved

Sauce Mixture
1 tbsp dark soy sauce
1 tsp abalone sauce
2 tbsp water

1) Washed drumsticks , drained and halves. Marinade with 1 tsp each of salt, sugar and corn flour. Set aside.
2) Squeeze coconut for 200 ml No. 1 milk and 200 ml water to same coconut and squeeze again for No. 2 milk.
3) Heat oil in a wok and saute blended ingredients with mixed spice, curry leaves, kaffir leaves and lemongrass till fragrant and oil seeps through. Put in chicken pieces and No. 2 milk. Cook over moderately high heat for 10 minutes, stir to prevent burning.
4) Add 1/2 of No.1 milk, tamarind piece, gula melaka,  tau pok and potatoes. Stir and cooked uncovered over moderate heat for 10 minutes or until chicken is tender, potatoes is cooked and gravy begins to thicken. Reduce heat to low , add remaining No. 1 milk desiccated coconut and allow to simmer for another 5 minutes till gravy is thick.  Season with salt, and sugar (please taste accordingly). Remove from heat.

To serve
1) Bring a large saucepan of water to the boil over high heat, cook vermicelli according to packet instructions.
2) Stir noodle in a bowl of prepared sauce mixture.
3) Transfer to a serving plate, garnished with bean sprouts, fish ball, fish cake, egg, potato and chicken. Ladle the curry gravy over it and serve hot with a small bowl of curry gravy. Repeat process with other servings.


Crispy Garlic Egg Noodle

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6 small rolls fresh egg noodles (wantan mee)
1 packet Prima Hainanese Chicken Rice Paste
10 cloves garlic – minced finely
6 cloves garlic – sliced thinly
(Heat enough oil till hot and deep fry minced and sliced garlics till crispy and golden, drain well on a kitchen paper towel).

3 tbsp garlic oil
2 eggs – lightly beaten
1 fresh red chilli – sliced

Seasoning Ingredients
1 tbsp light soy sauce
1 tsp oyster sauce

Shredded Ingredients
1 cup cabbage
1 cup carrot
1 cup french beans
1/2 cup red capsicums
2 tbsp chopped spring onions

1) Bring a pot of water to a rapid boil, scald noodles for about 30 seconds. Drain with a large wire mesh ladle and immediately plunge noodles into a basin of cold water for a few seconds. Drain well and place in a dish. Mixed noodle with 1 tbsp of garlic oil.
2) Heat 3 tbsp garlic oil in a wok, add in beaten eggs, stir till bubbly forms, add in shredded vegetables and saute over high heat.
3) Add in noodles, chicken rice paste and sauce ingredients, 1/2 of crispy garlics, toss well with a pair of chopsticks until noodles are well combined with the sauce.
4) Add in chopped spring onions and serve hot, garnished with balance of  crispy bits of garlic flakes and chilli strips.

Crispy Instant Noodle Vadai

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2 packets Instant Noodle
1 big potato – steam till cook and mashed
1 egg – beaten lightly
1 packet Prima Taste Nonya Curry Paste
150 g Self Raising Flour

Minced Ingredients
1 tbsp onions
1 tbsp each – red and yellow capsicums
2 tbsp  minced chicken meat

1) Cooked Instant Noodle as per packet instruction, drain and set aside.
2) In a mixing bowl, add in mashed potato, minced ingredients, egg and flour. Mixed till well combined. Add some water if mixture is too thick. Add in cooked noodle and stir to mix well into a soft dough. Shape into medium side ball.
3) Heat enough oil in a wok and deep fry noodle balls till crispy and golden. Drain well and serve hot with sauce of your choice ie chilli or tomato sauce.

Laksa Lemak

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Laksa Lemak 1

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Laksa Lemak

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1.5 kg Laksa Noodle – scalded in hot boiling water for 1-2 minutes, drained and set aside
2-3 large fish cake – sliced thinly
500 g medium prawns – shelled with tail intact
1 bunch Daun kesom
1/2 – 1 kg fresh cockles – scalded in hot boiling water for 1-2 minutes, remove meat from shells
8 pieces dried tau pok – (optional)
10 long beans – cut into 2 inch in lengthwise (optional)
Hard boil eggs – halved

For Gravy
Blended Ingredients
5 pieces candlenut
2 inch galangal
2 inch turmeric (1 tbsp turmeric powder)
1 inch toasted belacan
20 dried chillies (soaked in hot water till soft)
4 small chilli padi
A handful of dried shrimp (soaked till soft)
A handful of ikan billis
1 tbsp coriander powder
1 inch roasted belacan
8 shallots
1/2 big onion
4 clove garlics
1 inch ginger
50 ml water
1 tbsp oil

350 ml coconut milk (I use Kara brand)
2.5 ml water (prawn stock – fry prawns shell and head, add water and bring to simmer for 1/2 hour, cool down and blend it. Sieve the stock and set aside
2 pieces pandan leaves – tied into a knot
Salt to taste
4 tbsp gula melaka
4 pieces rock sugar

1) Heat oil in a wok and stir fry blended ingredients with curry leaves till fragrant and oil separates. Leave about 1/4 in the wok and season with salt and sugar to taste.
2) Bring a deep pot with  2 litre prawn stock, 50 water mixed with 50 ml coconut milk and pandan leaves to a boil. Add in the 3/4 of the fried rempah, stir to mix evenly, add in Daun kesom, 50 ml of coconut cream, tau pok and long bean, bring to a boil, lower heat and simmer till long bean is soft.
3) Season with salt, sugar, ikan billis stock and gula melaka, adjust taste to your preference. Boil for about 20 minutes. Then add in the balance 200 ml coconut milk and bring to boil before turning off the heat.
4) To Serve : Place some laksa noodle in a bowl, place cockles and pour the gravy over, garnish with sliced fish cakes, prawns, egg, tau pok and long beans. Sprinkle with shredded daun kesom and the fried season rempah (1/4 of the rempah).

Crispy Noodle Wrapped Prawns

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15 medium or large prawns -shelled, deveined with tails intact
1/2 packet egg noodles

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 egg white
1 tsp corn flour

1) In a mixing bowl, marinade prawns with seasoning ingredients for about 20 minutes.
2) Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain. Rinse under cold water. Drain.
3) Divide half the noodles into 15 portions. Neatly wrap each noodle portion around 1 prawn. Repeat process with remaining noodles and prawns.
4) Pour enough oil into a frying pan to cover base. Heat over medium-high heat. Cook prawns, in batches, for 2 to 3 minutes each side or until prawns are pink and noodles are crisp. Drain on a plate lined with paper towel. Serve prawns with dipping sauce.


Crispy Noodle Tau Kwa Ball

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3 pieces tau kwa – mashed
120 g minced prawns/meat
1 packet Egg Noodle
1 stalk spring onion – sliced

Seasoning Ingredients
3 shallot – sliced thinly
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
11/2 eggs – beaten lightly
Salt to taste
1/2 tsp white pepper
1 tbsp corn flour

Oil for deep frying

1) Blanched 1/4 of the egg noodle in boiling water till soft, drain and cut into small pieces. As for the other 3/4 egg noodle – crushed into small pieces (for coating)
2) In a big mixing bowl, add mashed tau kwa, blanched cooked noodle, spring onion, shallots, prawns, seasoning ingredients, stir to mix and combine everything together evenly.
3) Shape mixture into small balls (like ping pong ball), rolled the shaped ball onto crushed egg noodle evenly.
4) Heat enough oil in a wok till hot, add in coated tau kwa ball and deep fry till crisp and golden brown.
5) Drain and place on serving plate. Serve hot with Thai chilli sauce or sambal or mayonnaise.





Fried Mamak Maggi Curry Mee

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4 packets Maggi Curry Mee
(cooked for 2 minutes – drained on running cold water and set aside)
3 packets curry seasoning
100 g chicken meat – sliced thinly (marinate with salt and corn flour)
3 pieces tau pok – cut into strips
2 eggs – lightly beaten
50 ml water
1/2 big onion – diced
3 cloves garlic – slice thinly
2 tbsp oil

1 bowl chye xin
1/2 carrot – sliced
1/2 bowl bean sprouts
1/2 bowl shredded cabbage
1 tomato – quartered
1 red chilli – sliced thinly

12 small prawns – shelled and deveined
1 squid – cut into rings

1) Heat wok with oil and saute onion till transparent, add garlic and continue to stir fry till fragrant, add in eggs and stir fry for 1 minute. Add in prawns, chicken meat, stir fry till prawns turns pinkish and chicken meat turns opaque.
2) Add in Maggi curry mee, stir to mix evenly, add in vegetables and curry seasoning, sotong, tau pok and water. Stir to mix to combine everything evenely using a pair of chopstick for 1-2 minutes over high heat.
3) Serve hot and garnish with tomato, chilli and coriander leave (optional)

Dry Chicken Chop Shanghai Noodle

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5 pieces chicken leg/breast meat
Chopped spring onions
Cucumber – cut into thin strips
Carrots – cut into thin strips
Sambal Belacan (optional)
Crispy tempura flour (for coating)

Seasoning Ingredients
1/2 tsp each – salt & pepper
2 tbsp Self raising flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 egg – lighty beaten
2 tbsp corn flour
1 tbsp Shaoxing Jiu

(Cleaned chicken. remove excess fat, remove bones and pound meat lightly with the blunt edge of a cleaver to tenderise. Marinate with seasoning ingredients for at least 4 hours. Coat with crispy tempura flour and deep fry till crispy and golden brown. Drain and set aside).

1 packet Shanghai Noodle (340 g)
3 cloves minced garlic
4 shallots – sliced thinly
11/2 tbsp hot bean paste
90 g Sichuan vegetable, washed, cut into thin strips and soaked in water

Sauce Ingredients
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shaoxing Jiu
1 tbsp black vinegar
2 tbsp chilli oil
1 tsp sesame oil
Dash of white pepper
2 tsp sugar
1 tbsp corn flour

200 ml chicken stock


Boil dried noodles. Drain and mix with with 2 tbsp oil.

1) Combine sauce ingredients with chicken stock.

2) Heat oil in a wok, add minced garlic and shallots and hot bean paste, and fry till fragrant. Add sichuan preserved vegetable and stir fry for one minute. Add seasoned stock and simmer until sauce thickens. Adjust taste to your preference.

3) Divide cooked noodles into 4-5 individual serving plate. Add 2-3 tbsp of the sauce into each plate and mix well. Sprinkle with chopped spring onion and top with chicken chop and garnish with cut cucumber and carrots. Serve hot with sambal belacan. (if desired)

Fried Tom Yum Noodles

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1 packet San Remo Vermicelli –  Cook in boiling water with some oil and salt till ala dente, drained and set aside)
Chopped coriander leaves for garnishing

3 kaffir leaves
1 stalks lemongrass – bruised
3 slices blue ginger
5 small chilli padi or (2 fresh red chilli – halved if want less spicy)
1 big onion – sliced
3 cloves garlic – sliced
3 pieces coriander roots

12 medium prawns – shelved, deveined with tail intact
2 sotongs – cut into rings
100 g chicked breast meat – sliced (season with a bit of salt and corn flour)
6 fish ball – sliced
1 bowl beansprout (optional)
8 pieces straw mushrooms – halved
1 king oyster mushroom – sliced thinly

2 eggs – make into thin omelette and cut into strips

Sauce Ingredients
4 tbsp tom yum paste
1 tsp soy bean paste
6 tbsp water
1/2 tbsp sugar
Lemon juice to taste
Salt to taste
1 tsp fish sauce

1) Heat oil in a wok and saute onions till aromatic, add in sauce ingredients, kaffir leave, lemongrass, blue ginger, coriander roots, chilli and bring to a boil. Lower heat and add in chicken meat, prawns, fish ball, assorted mushrooms and sotong. Bring to simmer for 1 minute.
2) Add in vermicelli and bean sprout, toss well with a pair of chopstick until noodles are well combined with the sauce.
3) Place noodles in a serving plate and top with coriander leaves and omelette strips.