• Prep Time 40 minutes
  • Cook Time 60 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

This recipe was first published in the Star Food.

Recipe Ingredient

  • Sambal
  • 10 red chillies
  • 2 bulbs red onions
  • 1 clove garlic
  • 50g dried shrimps
  • 8 tbsp cooking oil
  • Spice paste
  • 150g small onions
  • 125g garlic
  • 150g galangal
  • 30g red chillies
  • 4 stalks lemongrass, white part only
  • 10 dried chillies, soaked in hot water for 20 minutes
  • 30g candlenuts
  • 20g cumin seeds
  • 55g coriander seeds
  • 3 pods star anise, dry toasted and ground
  • 4 buds cloves, dry toasted and ground
  • 1 nutmeg kernel, pounded
  • 5 pods cardamoms, seeds only
  • Stock
  • 1kg fresh prawns
  • 500g chicken breast or pork
  • 2 litres cold water
  • Other Ingredients
  • 12 tbsp palm oil
  • 75g sesame seeds, toasted and ground
  • 150g peanuts, toasted and ground
  • 1 tbsp curry powder
  • 2 tsp salt to taste
  • 2 tbsp sugar
  • 1½ litres chicken and prawn stock
  • 2 cups coconut milk
  • Garnish
  • 100g rice vermicelli, scalded
  • 5-6 calamansi limes, halved
  • 1 bunch coriander
  • 200g beansprouts, scalded
  • 1 cucumber, shredded
  • 2 eggs, made into an omelette and julienne-cut shredded chicken meat or pork poached prawns sambal


  1. To make the stock, remove the prawn heads and shells. Marinate the flesh with sugar for 30 minutes. Place the prawn heads and shells in a stock pot, add water and bring to a boil.
  2. Simmer over medium heat for 30 minutes. Strain the broth through a wire sieve and discard the heads and shells.
  3. Bring the stock to a boil and add prawns, poach for five minutes until cooked.
  4. Then cool down completely before splitting each prawn into two halves. Bring the stock back to a boil and add meat.
  5. If using chicken, poach for 10 to 15 minutes over medium heat until fully cooked, then remove from the heat to cool down before shredding.
  6. If using pork, poach for 20 to 30 minutes over medium heat until tender, then remove from the heat to cool down before shredding.
  7. To make the sambal, blend all ingredients with a little oil in an electric mill into a fine paste.
  8. Heat the oil in a frying pan and saute the sambal paste until fragrant and oil separates. Set aside.
  9. To make the spice paste, blend all the ingredients with a little oil into a fine paste.
  10. Heat the oil in a frying pan and saute the spice paste until fragrant, then add sesame seeds, peanuts, curry powder and seasonings.
  11. To make the laksa broth, place the spice paste in a large saucepan and add stock and coconut milk. Bring to a boil, then remove from the heat, adding more stock if necessary, to adjust its consistency.
  12. To serve, divide the vermicelli among bowls and ladle the broth over it, then garnish and serve piping hot with sambal.
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