How to cook Singapore Laksa from scratch
Posted by Divine Chef on
Have been lying low lately as I fell sick after Hong Kong and China trip recently. Fortunately, I had Peppermint & R.C. essential oil with me which helped soothed sinus congestions and eased my headaches. I probably fell sick because of the stress of bringing kids to holiday all by myself! Daddy had last minute business emergencies and I was forced to continue with the holiday plans alone until he joined us later. Overall, I'd say we did well - considering we used public transport most of the trip and lugged our own luggages.
Feeling a whole lot better today, I decided to make laksa from scratch for dinner. Feeling quite good that I managed to make the laksa paste, laksa broth and sambal chilli all from scratch under an hour. Okay, I cheated with the broth since I have homemade chicken stock in my larder, this cut short my preparation and cooking time significantly. This recipe has about 8 servings since we have a large family. Do adjust the quantities of the ingredients accordingly.
Laksa Paste Ingredients
- 40g garlic
- 400g onion and shallot
- 20 pcs of dried chillies (soaked and softened)
- 10g galangal
- 10g tumeric
- 4 lemon grass stalks (white portion)
- 20g raw sugar
- 2 pieces of kaffir lime leaves without stem
- 2-3 pcs of tangerine peel
- 100g dried shrimp
- 150g roasted cashew nuts
- 80g oil
- 400g coconut milk
Broth Ingredients
- 800g chicken fillet/breast (I used 2 TBSP of my homemade chicken stock paste)
- 3 litre of water
Garnishing Ingredients
- Tau pok/bean curd puffs about 10 pcs cut into smaller pieces)
- 3 pieces of long fish cakes cut into thin slices (cooked)
- 200g bean sprouts (cooked)
- 2 pieces of long red chilli sliced
- 20 pieces of small shrimps or 8 prawns
- 1 piece of red/green chilli deseeded and sliced into strips
- Laksa leaves
Laksa Broth Directions <Thermomix directions>
- Place all paste ingredients (except oil and coconut milk) into your blender - pulverise and grind until smooth <10sec / Speed 10, repeating several times until smooth>
- Add oil to saute the paste <5 min / varoma / speed 2>
- Add the broth and mix in the coconut milk, salt, sugar, tangerine peels, tau pok and cook for 20 min <max. 2.4 litres, 20 min / 100 degree / Speed 1.5, pour out content into a larger pot and add to simmer the rest of the broth>
- If you have a Thermomix, this is the time to use the varoma trays to stack on top of the mixing bowl lid to steam the fish cake slices, bean sprouts and shrimps/prawns with the broth cooking in varoma or scald them in the broth before mixing with the laksa paste
- Scald and drain the laksa thick vermicelli or any fresh noodles of your choice
- Pour the laksa broth over the vermicelli or noodles
- Garnish the laksa with the fish cakes, bean sprouts, tau pok, chilli slices, shrimp and sambal chilli
Sambal Chilli Ingredients
- 200g dried shrimps
- 100g garlic
- 40g belachan
- 200g red chillies
- 100g dried chillies
- 200g shallots
- 6 stalks of lemon grass (white portion)
- 150g oil
Directions <Thermomix directions>
- Grind all the ingredients except the oil <10 sec / speed 6>
- Repeat the grinding to get a finer and smoother mixture
- Drizzle oil to saute until fragrant for about 20 minutes <20 min / V / speed 2>
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To watch the Thermomix TM5 in action in Singapore, click here.
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- Tags: easy asian recipes, easy homecooked food, homemade chicken broth paste, homemade chicken soup stock, homemade laksa recipe, homemade pantry staples, homemade sambal chilli sauce, laksa broth recipe, laksa from scratch, laksa paste recipe, sambal chilli recipe, singapore hawker recipe, singaporean recipes, thermomix chicken stock paste recipe, thermomix laksa recipe, thermomix review, thermomix sambal chilli recipe, thermomix tm5, where to buy thermomix in singapore, where to buy thermomix tm5
2 comments
Will try your recipe. I do not have a thermomix though. But looks like the thermomix is good for making street hawker fares.
I tried your recipe with my TM5 and everyone asked for second helping. Was very successful ??