Laksa Singapore

by - 11:54 PM

Sometime ago, I blogged about Gordon Ramsay challenging 328 Katong Laksa Singapore on this dish. Laksa is a special dish that is made with a Nonya ingredient called Rempah (which consists of fresh berbs and mixed of fresh and dried chillies, galangal, tumeric, ginger, lemon grass, garlic, shrimp paste or belacan. This mixed spices also include coriander seeds, candle nuts, dried shrimps, bean paste. Thick rice stick noodles is the key carb in Laksa. Dried prawns, coconut milk, chicken stock, prawns, clams, bean sprouts, tofu puffs, hard-boiled eggs, fresh Laksa Leaves (daun keson). Today I finally managed to try this from Mei Ling Street Hawker Centre. They only sell Laksa on Saturday or Sunday. What surprised me was the blood cockles which is added. This bowl costs only S$4 (2.73 Eur), amazingly delicious.

Here is a recipe for a traditional Singaporean Laksa:


  • 2 stalks lemongrass
  • 4 large red chilies
  • 4 large dried chilies, soaked in hot water
  • 4 cloves garlic
  • 4 shallots
  • 1 inch galangal (fresh ginger can be substituted)
  • 2 tablespoons shrimp paste
  • 2 tablespoons vegetable oil
  • 2 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • 4 cups chicken or seafood stock
  • 1 cup coconut milk
  • Salt, to taste
  • Rice noodles
  • Seafood such as shrimp, squid, and mussels
  • Bean sprouts
  • Hard-boiled eggs, sliced
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving


  1. Blend the lemongrass, chilies, garlic, shallots, galangal, and shrimp paste in a food processor until smooth.
  2. Heat the oil in a large saucepan over medium heat. Add the blended spice paste and cook until fragrant, about 5 minutes.
  3. Stir in the tamarind paste, palm sugar, chicken or seafood stock, and coconut milk. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
  4. Season with salt to taste.
  5. Cook the rice noodles according to package instructions and divide among serving bowls.
  6. Top the noodles with the seafood, bean sprouts, and hard-boiled eggs.
  7. Ladle the hot laksa broth over the noodles and toppings.
  8. Garnish with cilantro leaves and serve with lime wedges.

Enjoy your delicious and spicy Singaporean Laksa!

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