Can I make the laksa paste from scratch?
Yes, homemade laksa paste offers a more vibrant flavor, but store-bought versions are convenient and widely available.
LUNCH
Singaporean Laksa Lemak with Prawns and Fish Cake
This rich and aromatic Singaporean Laksa Lemak features succulent prawns and tender fish cake in a creamy, spicy coconut broth. It's a comforting and flavorful noodle dish perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the laksa paste and sauté for 3-5 minutes, stirring constantly, until fragrant and the oil separates.
02
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the coconut milk from scorching. Reduce heat to low and let it simmer for 10 minutes to allow the flavors to meld.
03
While the broth simmers, prepare the noodles. Bring a separate pot of water to a boil. Add the fresh rice noodles and cook for 1-2 minutes until just tender. Drain immediately and rinse with cold water to prevent sticking.
04
Add the peeled prawns and sliced fish cake to the simmering laksa broth. Cook for 3-4 minutes, or until the prawns turn pink and are cooked through and the fish cake is heated.
05
To serve, divide the cooked rice noodles among 4 serving bowls. Ladle the hot laksa broth with prawns and fish cake over the noodles. Garnish each bowl generously with fresh bean sprouts and chopped laksa leaves.
06
Serve immediately and enjoy this authentic Singaporean Laksa Lemak.
About This Recipe
This rich and aromatic Singaporean Laksa Lemak features succulent prawns and tender fish cake in a creamy, spicy coconut broth. It's a comforting and flavorful noodle dish perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add 1-2 tablespoons of sambal oelek or chili paste to the broth when sautéing the laksa paste, adjusting to your preferred spice level. A squeeze of fresh lime juice just before serving brightens the flavors beautifully.
Easy Substitutions
Chicken or tofu can be used instead of prawns for a different protein. If fresh laksa leaves are unavailable, use a mix of fresh mint and cilantro for a similar aromatic profile. You can also use dried rice vermicelli, soaking it in hot water until pliable before cooking.
Storage & Reheating
Leftover laksa broth can be stored in an airtight container in the refrigerator for up to 3 days. Store cooked noodles and toppings separately. Reheat the broth gently on the stovetop and assemble just before serving to prevent noodles from becoming soggy.
Serving Suggestions
Serve with a side of extra sambal for those who like more heat. A hard-boiled egg, cut in half, makes a classic addition. You can also add fried tofu puffs (tau pok) which soak up the delicious broth. A refreshing glass of calamansi juice or iced tea pairs well with the rich flavors.
Common Mistakes
Overcooking the noodles: Fresh rice noodles cook very quickly; overcooking them will result in a mushy texture. Cook just until tender. Not sautéing the laksa paste enough: This step is essential for releasing the full flavor of the spices. Rushing it will lead to a less aromatic broth. Boiling the coconut milk vigorously: Coconut milk can curdle if boiled too rapidly. Always simmer gently. Not seasoning the broth: Taste the broth before serving and adjust salt or a pinch of sugar to balance the flavors.
Frequently Asked Questions
What are laksa leaves?
Laksa leaves, also known as Vietnamese coriander or Daun Kesum, are an herb with a distinct peppery, citrusy flavor essential to authentic laksa.
Can I freeze laksa?
The laksa broth can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat gently. It's best to cook fresh noodles and proteins when ready to serve.
MORE TO KNOW
The key to a great Laksa Lemak is a rich, well-balanced broth. Sautéing the laksa paste thoroughly is crucial for developing its full aroma and flavor. Don't rush this step. Also, using full-fat coconut milk will yield the creamiest and most authentic texture. If you prefer a thinner broth, you can add a little more chicken broth or water. Taste and adjust seasoning as needed, adding a pinch of sugar or salt if desired.
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