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Singapore Laksa

Singapore Laksa is a popular Asian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Asian
Technique :
Boil
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

1 packet - thick Rice noodle

2 stalks - Lemon grass

Galangal - 2 inch piece

Tomatoes - 2

Fish sauce - 2 tsps

Fried bean Curd (tao pok) - quartered

Chinese Mint leaves - 1 bunch

1 packet - fish balls

Chicken or fish stock - 1 pint

salt to taste

1 can - Coconut Milk

To grind to a paste:

2 - Shallots

2 - candlenuts

3 Cloves - Garlic

1/2 tsp -turmeric

5 to 6 - dried chillies

2 tbsp -crushed Peanuts

Method

  1. Soak rice noodle in hot water, boil for a short time if necessary.
  2. Fry paste in oil and add stock, lemongrass, galangal and bring to boil
  3. Add bean curd, fish balls, coconut milk and cook.
  4. Season with salt and fish sauce.
  5. Add tomatoes and cook a further few minutes.
  6. Put noodles in a bowl, add sauce together with bean curd, fish balls and chopped mint leaves and serve hot.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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