Nyonya Laksa / Singapore Laksa 娘惹叻沙/新加坡叻沙

Nyonya Laksa / Singapore Laksa 娘惹叻沙/新加坡叻沙

Making laksa at home can be very easy, just get the package paste and add liao (ingredients), then ta dah... you got a bowl of delicious piping hot laksa to enjoy! 

In fact, that is what we usually do, but not today. Today, we decided to take on the challenge to make it from scratch!

Nyonya Laksa / Singapore Laksa 娘惹叻沙/新加坡叻沙

I am surprise that it is actually not difficult to make your own laksa. But I do admit that we made the spice paste in advance and stir fried it until fragrant in order to save some time on the actual cooking day. Even better if you could make more and store in freezer for future use! Laksa paste can come in handy in many dishes.

Aren't we all love freezer, it makes our life much easier!

Nyonya Laksa
serves 3-4


  • 350g prawn, cook the shell in 950ml water for soup base (or cook in 700ml water and add 250ml chicken broth) and blanch the prawn
  • 60g oil
B. Spice paste
  • 1/2 inch fresh or 1/4 tsp powdered turmeric
  • 1 inch galangal
  • 10 dried chilli (this is quite mild, add more if you prefer spicier)
  • 4 buah keras
  • 1/2 tbsp belacan
  • 60g / 5 shallots
  • 1 tsp coriander powder
  • 3 cloves garlic
  • 50g ebi, washed and stir fried
  • 1 lemongrass, bruised
  • 130g thick coconut milk / 200ml fresh coconut milk
  •  bouillon cube (optional)
  • tau pok
  • fish cake, fried and sliced
  •  1.5 tsp salt
  •  1 tbsp sugar
  •  400g noodle/ thick bee hoon, cooked as per instruction on package
  • egg, hard boiled and halved
  •  bean sprout, blanched
  • laksa leaves, chopped
Cooking Directions
  1. Blend together B.
  2. In a pan, heat oil. Add in B and C, stir fry until fragrant and add into prawn soup base.
  3. Let the soup simmer for 30 minutes. 
  4. Add in D and bring to boil.
  5. Add in E and cook for another 5 minutes.
  6. Season with salt and sugar.
  7. Place cooked noodle at the bottom of bowl, ladle soup over and serve with egg, bean sprout and laksa leaves.
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  • 350克虾,虾壳用959ml水煮成汤底(或700ml水加上250ml鸡汤),虾用水煮熟
  • 60克油
  • 1/2寸新鲜黄姜或1/4茶匙黄姜粉
  • 1寸高良姜
  • 8条辣椒干
  • 4粒榛子
  • 1/2汤匙马来栈
  • 60克/5粒葱头
  • 1茶匙芫荽粉
  • 3粒蒜头
  • 50克虾米,洗净,炒香
  • 1香茅,压扁
  • 130克浓椰浆/200ml新鲜椰浆
  • 鸡精块(选择性)
  •  豆干
  •  鱼饼,切片
  •  1.5茶匙盐
  •  1 汤匙糖
  •  400克面/粗米粉,按照包装指示煮熟
  •  鸡蛋,煮熟和切半
  •  豆芽,烫过水
  •  叻沙叶,切碎
  1. 将材料B混合在一起.
  2. 取一个锅,热油。加入B和C,翻炒爆香,加入虾汤。
  3. 煮30分钟。
  4. 加入D,煮滚。
  5. 加入E再煮5分钟。
  6. 加入盐和糖。
  7. 将煮熟的面条放在碗里,舀入汤,配上鸡蛋,豆芽和叻沙叶。


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