Is there much difference between Malaysian Laksa and Singapore Laksa? Not really. Some ingredients are the same, while others vary slightly. This laksa is also a blend of Asam Laksa and Curry Laksa.
The recipe is simple, with no lengthy ingredients list. It’s all about convenient home cooking. Unlike hawker stalls, food courts, or restaurants, it can be easily replicated at home -affordable, straightforward, and fuss-free (PRAWN MEE).
Thick, creamy gravy coats tender, al dente mee hoon, topped with cucumber, pineapple, red chillies, red onion, and the uplifting aroma of Vietnamese coriander. Bold, flavorful, and utterly satisfying, this is a homemade laksa that bursts with taste (NYONYA LAM MEE).
½ inch roasted belacan (shrimp paste)
5-6 dried red chilies
5 shallots
1 inch ginger
Some water
Ingredients for Laksa Gravy
10 sardine fish - de-gut but keep the head on
1 ½ cups thick coconut milk
2 pieces dried tamarind
5 sprigs Vietnamese coriander
Salt to taste
Ingredients for Assembling Laksa
Mee hoon - blanched to soften
Cucumber - thinly sliced
Fresh pineapple - thinly sliced
Red onion - sliced
Red chilies - sliced
Simmer the fish in 1 liter of water over low heat to extract stock.
One fish is cooked, remove fish and set aside.
Also drain the stock.
Into the drained stock, add fish pieces after
Drain the stock and return it to the pot.
Remove the heads and bones from the fish, then add the fish flesh back into the stock.
Add the coconut milk, tamarind pieces, chili paste,
and laksa leaves to the stock. Season with salt.
Continue to simmer the broth over low heat.
Assembling Laksa
Place the blanched noodles in a serving bowl.
Top with cucumber, pineapple, onion, and chili.
Pour the hot broth over the assembled ingredients.
Serve immediately.
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