Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
- Rice Vermicelli, scalded and drained
- 500 ml coconut milk
- 300g Medium Prawns
- 2 Fish Cakes, sliced
- 100g Bean Sprout, slightly blanched just before serving
- 10 pieces Tau Pok
- 100g Cockles (optional)
- 10 sprig Laksa Leaves aka Vietnamese Mint aka Daun Kesom
- 50g Dried Prawns, grind
- 150ml Oil
- 750ml Water
- Salt and Rock Sugar to taste
Grind into paste:
- 1 whole Garlic
- 10 Shallots
- 1/2 tablespoon Turmeric aka Kunyit
- 1 tablespoon Galangal aka Lengkuas
- 4 Candlenuts aka Buah Keras
- 1 stalk Lemon Grass aks Serai
- 2 teaspoon Shrimp Paste aka Belachan
- 12 Dried Chillies, soaked to soften
How to make Laksa
- Blanch prawns in 750ml of water till 90% cooked.
- Remove shells and return them to the pot of stock.
- Set prawns aside.
- Add in Laksa Leaves and bring to boil and simmer for 15 minutes.
- Heat oil in wok.
- Fry the paste for about 15 to 20 minutes.
- Add in dried shrimp and continue frying the paste for another 5 minutes.
- Pour the content to the pot of stock.
- Bring to boil.
- Gradually add in coconut milk.
- Simmer till you see red oil surfacing.
- Add salt and rock sugar to taste.
- Add in the tau pok to cook for 2 minutes just before serving. This helps tau pok absorb Laksa gravy.
- Put rice vermicelli in a bowl.
- Top with tau pok, fish cakes, bean sprout and cockles.
- Pour hot gravy over and serve immediately.
- If you prefer your Laska to be spicy, add chilli paste to your bowl of Laksa.
- Chop some Laksa Leaves for garnishing if you like.
- For convenience, I used packed coconut. Fresh coconut milk extract will taste and smell better.