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Monday, August 12, 2013


Ingredients (serves 4)

Blend the following (refer to picture below for quantity) with a little water:

Laksa Paste:
Candle Nut (Buah Keras)
Coriander Seeds (1 tsp)
Normal Ginger
Yellow Ginger (Tumeric)
Blue Ginger (Galangal)
Lemongrass-finely sliced
Belachan (1 tsp)
Soaked Dried Chilli

Below is the laksa leaves

Soak the dried shrimps in water and blend it before frying the paste

1) Put oil in the frying pan
2) Fry blended dried shrimps into the pan until fragrant
3) Pour in blended spices paste together in the pan and fry for about 15 mins

4) Add in few laksa leaves midway while frying

 5) Pour in a bit of coconut cream (to your liking)

6) Result of the laksa paste

Below are the ingredients to add to your noodles (it's basically what you like to eat with)- prawns, cucumber, fish cake and finely chopped laksa leaves

Boil the noodles and beansprouts

For the laksa gravy, you add the paste which you made with about 1.5 bowls of water, add tau pok (bean curd skin puffs) and you can add more coconut milk or milk to your liking.

Then plate it up like this! Added my favourite cockles to it! For me, without cockles means its not laksa! So that is a must have ingredient for my laksa!

If you want a healthier version, just replace coconut milk with normal milk. Enjoy!


  1. looks damn good dawn...from scratch! too bad some of the ingredients quite hard to find more sg recipes! heheh


    1. you can try to get your family to import the ingredients over! The laksa leaves you can freeze it and keep it for long!