Confession time: This Singapore Laksa might not be
the traditional, authentic version. While I’ve tasted what’s labeled as
"Singapore Laksa" here and there, I must confess - I’ve never actually
been to Singapore. Strange, right? Despite a few plans, none ever materialized,
so I’ve yet to taste the famed Singapore Laksa in Singapore.
But here's the
thing - I’m a big fan of laksa, whether it’s the curry or asam version. Over the
years, I’ve enjoyed them many times and even made several variations of curry
laksa myself (HOMEMADE VEGETARIAN CURRY LAKSA, SARAWAK LAKSA & ASAM LAKSA VARIATIONS). After some reading, I realized there’s not much difference
between Singapore Laksa and Malaysian Laksa, except that Singapore's version is
said to be more lemak (rich and creamy), thanks to the extra coconut milk.
Shall we dive into the recipe now? I know you're eagerly waiting.
Ingredients
For the Chili Paste (blend together)
½ inch roasted belacan (shrimp paste)
5-6 dried red chilies
5 shallots
1 inch ginger
Some water
For the Broth/Gravy
10 sardine fish (de-gut & wash)
1 ½ cups thick coconut milk
2 pieces dried tamarind
5 sprigs asam leaves (daun kesum, also known as
Vietnamese coriander)
1 small piece palm sugar
Salt to taste
For Assembling
Noodles, blanched to soften
Cucumber, thinly sliced
Fresh pineapple, diced or sliced
Red onion, thinly sliced into rings
Red chilies, sliced
Method
For the Broth
Simmer the fish in 1 liter of water over low heat
to extract the stock and cook the fish.
Drain the stock and return it to the pot.
Remove the heads and bones from the fish, then add the fish flesh back into the stock.
Add the coconut milk, tamarind pieces, chili paste,
and laksa leaves to the stock. Season with salt.
Continue to simmer the broth over low heat.
To Serve
Place the blanched noodles in a serving bowl.
Top with cucumber, pineapple, onion, and chili.
Pour the hot broth over the assembled ingredients.
Serve immediately.
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