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Singapore Katong Laksa Recipe

Feel the essence of Singapore through our Singapore Katong Laksa recipe! 🍜💖 

Crafted with genuine flavors and Mazola oil, this spicy coconut curry soup is a must for every laksa enthusiast. Get set to savor a bowl of heartwarming goodness! 🥄🌟

Ingredients

Spice Paste:

15 dried red chillies

75g dried shrimp

100g shallots (peeled)

5 fresh Thai red chillies

3 cloves garlic (peeled)

5tsp turmeric powder

20g fresh galangal 

20g fresh ginger (peeled)

3 stalks fresh lemongrass (white portion)

3 dried candlenuts

1 tbsp coriander powder

20g belacan

120ml Mazola oil

Soup:

1 litre chicken or prawn stock

200ml water from soaking dried shrimps and chillies

1 litre coconut milk

2 tbsp salt (adjust to taste)

2 tbsp sugar(adjust to taste)

5 stalks laksa leaves

10 taupok (fried tofu puff, quartered)

Toppings and garnishing:

300g prawns 

300g bean sprouts 

300g fresh thick beehoon

20 thinly sliced laksa leaves

250g blood cockles


Instructions

A. Prepare your stock

1. Soak dried chillies and shrimps in 200ml boiling water for 20 minutes. Strain, reserving the water. Set chillies and shrimps aside. Add the reserved water to a pot with chicken or prawn stock.

2. Bring the stock to a boil. Peel the prawns and add their shells to the stock. Poach the prawns in the boiling stock, then set aside. Reduce heat to a low simmer to keep the stock warm.

B. Prepare the spice paste and the soup

1. Blend soaked red chillies, shrimps, shallots, garlic, turmeric, galangal, ginger, lemongrass, candlenuts, coriander seeds, and 60ml Mazola oil until smooth.

2. Dry-fry belacan until aromatic and slightly burnt. Add the spice paste and remaining 60ml Mazola oil. Stir-fry for 30 minutes.

3. Strain and add stock to the paste. Bring to a boil, add laksa leaves, and simmer for 30 minutes.

4. Stir in coconut milk, sugar, and salt. Add fried tofu puffs, boil briefly, then let the puffs soak up the flavor. Avoid overcooking to prevent coconut milk from curdling.

C. Serving

1. Blanche separately in boiling water your rice noodles, bean sprouts, fish cake strips. 

2. Divide the noodles in four serving bowls, topped with bean sprouts and fish cake strips. Add the piping hot laksa soup to each bowl with a few slices of fried tofu puffs(optional)

3. Add poached prawns, and a big spoonful of blood cockles (optional).

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