Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes


Laksa Lemak

(Spicy Coconut Curry Noodle Soup)

This is a classic! Carol Ko of the Rasa Singapura Restaurant in the Richmond Public Market has contributed this "party size" recipe. It makes 10 to 15 portions, so reduce appropriately if you want a small batch. Carol's Laksa is so good that we are willing to travel over 40 minutes just to eat it. My wife makes great Laksa as well but it is a lot of work and more of a week-end project. The flavours of this soup are true to the type of Laksa that you find in Singapore and Southern Malaysia which are coconut based curry soups versus the clear tamarind sourish Laksa you find in Penang, in Northern Malaysia. The flavour is creamy yet spicy with the hint of fresh herbs such as lemon grass and laksa leaves. I personally order or make it with a mix of yellow mee (noodles) and lei fun (white laksa noodles) but anyway you eat it, it's great.

Rempah (Paste)
(use a food processor to grind the ingredients together):
2 lemon grass (serai)
2 thumbsize galangal (lengkuas)(sliced thinly)
12 candlenuts (buah keras)
25 shallots (bawang merah)
15 dried chillies or 2 tbsp ground chilli powder
2 slices shrimp paste (belachan)
1 tbsp tumeric powder or 2 thumbsize pieces fresh tumeric (kunyit)
2 tbsp coriander (ketumbar) powder
4 ozs dried prawns, ground finely

Heat a frying pan till hot, add in 20 tbs oil and stir fry rempah on low fire till fragrant and chilli oil oozes out from the mixture. Add in ground dried prawns and stir fry mixture for another 2-3 mins. Put up the fire, add in prawn stock (60ozs) and coconut milk (60oz) and bring to boil. Add sugar and salt to taste. Lower the fire and simmer for 10 minutes stirring continuously.

Garnish:
1 1/2 lb tiger prawns, boiled and peeled
1 1/2 lb fried fish cake, sliced
1 1/2 lb bean sprouts
4 lbs laksa noodles (lai fen)
20 stalks laksa leaves (daun kesom), washed and shredded
3 packets of tofu puffs, cut into slices
12 eggs boiled and quartered

To Serve:
Blanch noodles and beansprouts in hot boiling water and drain. Place invindividual serving bowls and arrange prawns, fish cake, tofu puff and egg slices on top. Pour the steaming hot soup over the noodles and sprinkle generously with laksa leaves.

Makes 10 to 15 portions ("party sized").