Classic Singaporean Laksa Lemak
Hidangan tradisional · Singaporean
A rich and creamy coconut milk-based noodle soup, this classic Laksa Lemak is a beloved Singaporean dish. It features a fragrant spice paste, tender seafood, and a satisfying broth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Dried chilies10-15
- Shallots4
- Garlic4 cloves
- Galangal2 cm
- Lemongrass stalks2
- Shrimp paste (belacan)1 tsp
- Candlenuts3
- Turmeric powder1 tsp
- Coconut milk400 ml
- Chicken or seafood stock800 ml
- Thick rice noodles (laksa noodles)300 g
- Prawns200 g
- Fish cakes100 g
- Bean sprouts100 g
- Laksa leaf (Vietnamese mint)a handful
- Lime1
- Sambal chili pasteto taste
- Saltto taste
Langkah
- 1
Soak dried chilies in hot water for 30 minutes, then drain.
- 2
Prepare the spice paste: Blend soaked chilies, shallots, garlic, galangal, lemongrass (white part only), shrimp paste, candlenuts, and turmeric powder until smooth. Add a little water if needed.
- 3
Heat 2 tbsp of oil in a pot over medium heat. Fry the spice paste until fragrant and the oil separates, about 10-15 minutes.
- 4
Pour in coconut milk and stock. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally.
- 5
Add fish cakes and prawns to the simmering broth. Cook for 2-3 minutes until prawns are pink and cooked through.
- 6
Season the broth with salt to taste.
- 7
Blanch the thick rice noodles and bean sprouts separately.
- 8
To serve, place blanched noodles and bean sprouts in individual bowls. Ladle the hot laksa broth with seafood over the noodles. Garnish with laksa leaf and a slice of lime. Serve with sambal chili paste on the side.
