How to Cook Laksa (Singapore Version)

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Ingredients

  • 600ml water
  • 1 packet laksa premix
  • 1 packet laksa paste (with laksa leaves)
  • dry (62g) or fresh laksa (145g) noodles
  • 1 packet sambal chilli
  • 4 pieces frozen cooked prawns
  • fishballs / golden slices (optional)
  • 200ml coconut cream
Instructions
  1. In a pot or wokpan, stir laksa premix with 600 ml water. Add laksa paste (with laksa leaves) and mix well. You can substitute it with some mint leaves and a few pinches of coriander powder. Do not cover pot. Allow it to boil on high heat. 

  2. For a more flavorful taste, you can add 200ml coconut cream. 

  3. Add the fishballs, golden slices and cooked prawns into the pot. 

  4. Add the laksa noodles in boiling water for 5 to 10 seconds. Or cook noodle according to the packet instructions. Shake off excess water and portion it into a bowl.
  5. Garnish the serving with the fishballs, golden slices and cooked prawns. 

  6. Stir the hot laksa gravy before pouring it over into the bowl. Add the sambal chilli. 

  7. Add a few pinches of basil leaves and it is ready to be served on the table. 

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