Winter has come, and although winter in Abu Dhabi rarely reaches 10 degree Celcius, it still nice to have something hot and spicy to ward off the cold. There are a plenty of hot and spicy foods, and one of them is Laksa.
Laksa is spicy noodle soup widely known in the South Asia region. There are several variations of Laksa, based on their locality and their significant ingredient such as Malaysian Laksa, Indonesian laksa, Sour Laksa, Curry Laksa, etc. Actually there is not much differences between Singaporean and Indonesian Laksa but on the type of chili used. Indonesian Laksa uses fresh chili while Singaporean Laksa uses dried one. This time I’d like to present you Singaporean Laksa.
LAKSA SINGAPORE RECIPE
For the spices paste
15 dried red chillies, soak for 2 hours
2 cm galangal
100 grams dried shrimp
1 tsp shrimp paste, lightly toasted
salt and sugar
5 sdm cooking oil
2 stalks lemongrass
500 cc shrimp broth
500 cc thick coconut milk
Salt and sugar
200 grams fish cake, thinly sliced
500 grams medium prawns, shells removed
100 grams rice noodles
300 grams bean sprouts
- Boil water in a pot and add shrimps’s shell to make a broth. Set aside.
- Blend all the spices. Heat the cooking oil in a wok, put in the spices paste, add the lemongrass stir until fragrant.
- Put the spices paste into the shrimp broth, heat until boiled. Add coconut milk, stirring constantly
- Serve the complement: bring a pot of water to the different boil and cook the fish cake and prawns. Drain, remove from the heat and set aside. Throw away the water. Refill the pot with water and bring it to the boil. Blanch the rice noodles and beansprouts, then drain.
- Serve rice noodles and bean sprouts in a bowl. Top with the prawns and fish cake.
- Reheat the soup, ladle the laksa soup over the complement and garnish with coriander leaves.
Read also: I Fu Mie Recipe