Someone in TikTok has been requesting a laksa recipe. So, it is. Everything is made from scratch: from the fishcake to the rice noodles. Yes, I agree. This requires a tremendous amount of effort and time.
You can skip the fishcake and noodles steps. It is perfectly fine to use store-bought ones; I decided to make everything from scratch cos some of my audience may not have access to fishcakes or rice noodles.
When it comes to laksa, there are actually numerous different variations. From curry laksa, to asam laksa to Sarawak laksa, etc etc. My grandma and mother used to cook this version of laksa so I kinda grew up having Nyonya styled laksa.
I am not saying that this recipe is from my grandmother or mother. But as vaguely as I can remember, this is how they make their laksa. Building a roux-based stew is a must as it enhances the flavor and taste. Perhaps that distinguishes their version from the rest, I guess. Anyhow, I hope you will give this recipe a try.
Ingredients:
(Serve 8)
Shrimp:
Shrimp, 600g
Baking Soda, 1 TSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Tapioca Starch, 1 TBSP
Egg White, 1 Egg
Fishcakes:
Pollock / Mackeral, 250g
Garlic Powder, 1 TSP
Onion Powder, 1 TSP
Sea Salt, Pinch
Granulated Sugar, Pinch
Mushroom Powder, Pinch
Unbleached All Purpose Flour, 20g
Potato Starch, 20g
Sesame Oil, 5g
Egg White, 1 Egg
Grapeseed / Sunflower / Peanut Oil, For Frying
Spice Rempah:
Dried Chilies, 20g
Dried Shrimp, 100g
Red Onions Coarsely Wedged, 2
Lemongrass White Parts Only, 5 Stalks
Candlenuts / Macademia, 5
Ginger, 2"
Galangal, 2"
Turmeric, 2"
Garlic Crushed, 5 Cloves
Red Chilies Deseeded, 2
Green Chilies Deseeded, 2
Coriander Powder, 1 TBSP
Belachan | Fermented Shrimp Paste, 30g
Coconut Oil, 200g
Stew:
Unbleached All Purpose Flour, 20g
Coconut Oil, 20g
Pandan Leaves Tied Into Knot, 3
Coconut Milk, 1L
Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful
Sea Salt, Pinch
Gula Melaka, Pinch
Tofu Puffs Finely Diced, 10 Pieces
Rice Noodles:
Rice Flour, 250g
Sea Salt, 6g
Boiling Water, 480g
Tapioca Starch, 30g
Grapeseed / Sunflower / Peanut Oil, 30g
Laksa:
Beansprouts, A Large Handful
Soy Eggs Homemade, 8
Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful
Sambal Homemade, For Serving (Optional)
Equipment:
Dutch Oven / Deep Fryer
Nonstick Skillet / Pan
Heavy Pot
Sauce Pot
Blender / Food Processor / Stick Blender
Ricer
Directions:
Please visit my "Soy Eggs" for the recipe.
Please visit my "How To Make Sambal" page for the recipe.
Prepare the shrimp.
Shell and devein the shrimps.
*Reserve the shells.*
Wash thoroughly and transfer the shrimp into a large bowl.
Coat the shrimp well with baking soda.
Add just enuff water to submerge, followed by some ice cubes.
Set aside for at least 30 mins.
Drain and rinse the shrimps thoroughly under running water.
Place shrimp into a shallow bowl along with the rest of the ingredients.
Mix and coat the shrimp well with the marinade.
Cover with cling film and marinade in the fridge overnight.
The next day.
Wash the shells thoroughly and transfer them to a sauce pot over medium heat.
*I like to add my vegetable scraps in as well.*
Add 1.5L of water to submerge.
Bring it up to a simmer.
Cook for about 5 to 8 mins.
Cover and set aside to steep for another 10 mins.
Drain and discard the residue.
Return the stock to the pot over medium heat.
Once bubbles start to form, drop in the marinated shrimp.
Poach for about 2 to 3 mins or until the shrimp are oblique in color.
Drain the shrimp on a wire cooling rack or on a plate lined with kitchen paper.
Set the shrimp and stock aside until ready to use.
Prepare the fishcakes.
Transfer everything to a food processor, except for the frying oil.
You can use a blender or a stick blender as well.
Blitz until smooth paste forms.
Heat up 3" of oil in a dutch oven or deep fryer.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Lightly grease your hands with some oil and roll about 1 TBSP of the fish paste into a cylindrical log.
Carefully drop into the frying oil.
Deep fry until golden brown on all sides.
Drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the process with the remaining fish paste.
Set the fishcakes aside until ready to use.
Prepare the spice rempah.
Hydrate the dried chilies in a bowl of warm water for at least 30 mins or until the chilies are soft.
Hydrate the dried shrimp as well.
After 30 mins, slice, discard the seeds and add into the blender.
*If possible, wear a pair of gloves when deseeding as some dried chilies are really spicy.*
Add the hydrated shrimp to the food processor and the soaking liquid to the shrimp stock.
Add in the onions, lemongrass, candlenuts, ginger, galangal, turmeric, garlic, chilies and coriander powder.
You can add a bit of shrimp stock to get the blender or food processor going.
Blitz until smooth paste forms.
Break the belachan into pieces in a non stick skillet over medium heat.
Toast until aromatic.
Add in the spice paste.
Add some water to "clean" the blender or food processor and transfer to the spice mixture.
Saute until well combined.
Stir in the oil, 1/2 portion at a time, until everything is fully incorporated.
Continue cooking until the color has darkened and it becomes a smooth thick paste.
Remove from heat and set it aside.
Prepare the stew.
In a heavy pot over medium heat, add flour and oil.
Whisk until well combined.
Continue whisking and cooking until the turns brownish in color.
Whisk in the shrimp stock, 1/3 portion at a time, until everything is fully incorporated.
Add in the spice rempah, pandan leaves, coconut milk and laksa leaves.
Stir until well combined and bring it up to a simmer.
Cook for about 20 to 30 mins or until the stew has thickened.
Taste and adjust for seasonings with salt and gula melaka.
Add in the tofu puffs.
Stir to combine well.
Remove from heat and set it aside until ready to use.
Prepare the rice noodles.
Toast rice flour in a non-stick skillet over medium heat.
Add in salt and stir to combine well.
Continue cooking for about 2 mins.
Remove from heat and add in the boiling water.
As quickly and carefully as you can, mix until it comes together into a dough with a spatula.
Add in the rest of the ingredients and continue mixing until it comes together into a dough.
If you can, knead until it comes together into a smooth dough by hand once it is cool enuff to handle.
Heat up a pot of water.
Once bubbles start to form, pass a portion of the dough thru' a ricer and into the water.
Once the noodles float to the top, cook for another min.
Drain off excess water and into serving bowls.
*You can keep the noodles in a large bowl of iced water until ready to serve.*
To serve.
Blanch some beansprouts in a pot of water for about 2 mins.
Sprinkle the sprouts over the noodles.
Spoon the stew with some tofu puffs over the noodles.
Garnish with laksa leaves.
Serve immediately with some soy eggs, fishcakes, shrimp and sambal (if desired).
Soy eggs never disappoint...
Shrimplicious...
Will you give this a try?
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