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Gallery Read the full recipe after the video. Recipe Summary Servings: 5 4143_051209_laksa.jpg
Ingredients Ingredient Checklist 23 ounces thick beehoon noodles (brown rice spaghetti), broken into 2-inch pieces 6 tablespoons canola oil Rempah Spice Paste 2 (4-inch) pieces lemongrass stem, crushed 2 1/2 cups coconut cream 2 teaspoons salt 2 teaspoons sugar Chicken seasoning powder (optional) 15 deep-fried tofu puffs 3 1/2 ounces beansprouts 20 slices prepared fishcake 10 prawns, cooked and peeled 10 scallops, cooked Laksa (Rau Ram leaves) or holy basil leaves, finely chopped, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 5 4143_051209_laksa.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 5
Recipe Summary
Servings: 5
Servings: 5
5
4143_051209_laksa.jpg
4143_051209_laksa.jpg
Ingredients
Ingredients
- 23 ounces thick beehoon noodles (brown rice spaghetti), broken into 2-inch pieces 6 tablespoons canola oil Rempah Spice Paste 2 (4-inch) pieces lemongrass stem, crushed 2 1/2 cups coconut cream 2 teaspoons salt 2 teaspoons sugar Chicken seasoning powder (optional) 15 deep-fried tofu puffs 3 1/2 ounces beansprouts 20 slices prepared fishcake 10 prawns, cooked and peeled 10 scallops, cooked Laksa (Rau Ram leaves) or holy basil leaves, finely chopped, for garnish
Directions
Bring a large pot of water to a boil. Add noodles and cook until slightly softer than al dente, about 5 minutes. Drain and set aside.
In a large pot, heat oil over medium heat and add rempah. Cook, stirring, until oil begins to separate, 6 to 8 minutes. Add 9 1/2 cups water and lemongrass; bring to a boil. Immediately reduce heat to a simmer. Let simmer for 10 minutes.
Add coconut milk, salt, sugar, chicken seasoning, if using, and 5 tofu puffs. Simmer over medium-low heat for 7 minutes. Add noodles and cook for 30 seconds to absorb flavor. Transfer noodles to serving bowls.
Top noodles with gravy, remaining tofu puffs, beansprouts, fishcake, prawns, and scallops. Garnish with laksa and serve immediately.
Reviews (3)
Add Rating & Review 7 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Reviews (3)
Add Rating & Review 7 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 05/13/2009 Extremely excited to have KF on Martha!!! Martha Stewart Member Rating: Unrated 05/12/2009 What a pleasant surprise to see food from my home, Singapore. Luckily I have a few packets of Laksa with me, I will make some soon. Martha Stewart Member Rating: Unrated 05/12/2009 I'm so happy to see an authentic representation of a taste from my home here! I'm going to have to try it this weekend.Martha Stewart Member
Rating: Unrated 05/13/2009
Extremely excited to have KF on Martha!!!
Rating: Unrated
Rating: Unrated 05/12/2009
What a pleasant surprise to see food from my home, Singapore. Luckily I have a few packets of Laksa with me, I will make some soon.
I’m so happy to see an authentic representation of a taste from my home here! I’m going to have to try it this weekend.
All Reviews for Laksa
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Laksa
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
