Katong Laksa, like chicken rice and Char Kway Teow, is one of the dishes that almost all Singaporeans know. So after eating it for so many years we decided to find out how it is made. (Something we discovered: the coconut milk should simmer gently as boiling it too harshly causes the soup to thicken up really fast). Aside from that, I would say that we manage to replicate the familiar taste of Katong Laksa. of course, with more practice, it should get really close to the original taste. This is a dish which proves that patience pays off. Especially while frying the rempah paste and simmering the laksa soup. So guys, give it a try and share your home cooked Laksa with your friends and family.
note. we wanted to use fresh coconut milk but couldn't get hold of it that day. If you managed to get fresh ones, try it and let us know your results!
“...no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France
Ingredients
Rempah/ Spice Paste
2 thumb size pieces of fresh turmeric/ kunyit, peeled
10 slices of galangal
25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet)
7 candlenuts (buah keras/ kimiri)
2 tablespoon of belachan/ terasi
400 gm shallots (small onion)
6 stalks of lemongrass/ serai, tender white part only, chopped
1 tbsp of ground coriander
Salt to taste
60 gm of dried prawn / hay bee
Laksa Soup
1.5 litre of coconut milk
2 cup water (use part of it to soak the dried prawn / hay bee)
4 stalks of Laksa leaves
Toppings
500 g bean sprouts
1 kg fresh rice vermicelli (Laksa noodles)
1 kg prawns (cooked and shelled)
4 fish cakes (sliced)
Finely chopped Laksa leaves for granish
10 tau pok
do help us share the video if you like it, try it and let us know the results. cook on!
download our recipe and follow our cooking blog at themeatmen.sg/
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