Singapore Laksa

Singapore Laksa

By Sean Tan  

July 20, 2016

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Singapore Laksa by Chef Chua Yew Hock

  • Prep: 45 mins
  • Cook: 25 mins
  • Yields: 4 Servings



1 litre oil

700 g sugar

500 g salt


500 g shallots

600 g fresh chilli

100 g garlic

700 g chilli paste

200 g candlenut

80 g lemongrass

100 g blue ginger


100 g belachan, roasted

10 g turmeric powder

20 g coriander powder


300 g dried shrimp, before roasted


4 1/2 litres water

1 1/2 litres coconut milk

300 g dried thick bee hoon (rice vermicelli)

4 crayfish (200 - 400 g each), cooked (or use 20 tiger prawns)

12 pieces tau pok (bean curd puff), halved

1 piece fishcake, sliced

2 hard-boiled eggs, halved

100 g bean sprouts

1/4 cup fresh laksa leaves, finely chopped

4 strands pandan leaves


1LAKSA PASTE Blend all ingredients under Part 1, Part 2, and Part 3 separately until fine. Heat oil in pan and fry the fine paste (blended from Part 1) till fragrant. Add in fine paste blended from Part 2 and Part 3, one after another. Lastly, add in salt and sugar (see Chef's Tip).

2Bring 4.5 litres of water to boil. Then add in 1 kg of laksa paste and simmer for 10 mins. Add pandan leaf and laksa leaf; continue to simmer for 2 mins. Add 1.5 litres of coconut milk and bring to boil. Set aside.

3Blanch rice vermicelli and bean sprouts. Separate the portion into four bowls.

4Garnish each bowl of vermicelli with tau pok, fishcakes, crayfish or prawns, and eggs. Pour the laksa broth into each bowl and sprinkle with some finely chopped laksa leaves. Serve hot.

This recipe will give you 5 kg of laksa paste. To make 4 portions of laksa, simply add 1.5 litres of coconut milk and 4.5 litres of water; then bring to boil. You can keep the remaining paste in the freezer for up to 3 months.

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