Singapore's Signature Dish, Singapore Laksa

This is Singapore laksa which is derived from Nyonya laksa it has a slightly creamy, sweet flavor but with a spicy kick.

Although this week's recipe is still called laksa, the flavour is very different compared to our Penang laksa last week.

Let Chef Lionel show you the difference between the two laksas. Let us know in the comments below if you prefer Assam laksa or Singapore laksa.

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Laksa paste
Shallots- 25pcs
lemongrass chopped- 6-7pcs
Long red chilli chopped- 10pcs
Galangal sliced- 1 inch
Dried shrimp- ½ cup
Tumeric- 3in. Sliced
Candlenuts - 12-15pcs

Laksa stock
Prawn shells and head -from 200grms of prawns
Onion- 1no.
Lemongrass 1-2 stalk
Garlic- 1 bulb
Young ginger- 1inch
Chicken stock 1pkt

Toppings
Laksa noodle blanched - 400grm
Fish cake-3 pcs sliced
Prawns blanched- 2-3 pcs
Hard boil eggs quarter - 2no.
Bean sprouts- 300g
Sambal 1tbsp
Laksa leaves chopped- 100gt
Tau pok- 1pkt cut into strips

Instructions
1. To start off, we start by making the stock, fry the prawn heads and shells, onion, lemongrass, garlic, and ginger till fragrant, then add in the chicken stock boil and simmer for about 20min
2. Next we blend the laksa paste ingredients till it becomes smooth, then w fry the paste mix till the colour changes, the oil rises and you can smell the fragrance of the spices
3. Strain the stock into the laksa paste a mix well and bring to boil add in taupok and simmer
4. Blanch noodles, fish cake, prawns, and beansprouts then assemble in a bowl with quartered eggs
5. Pour hot laksa gravy and serve with sambal and a lot of laksa leaves



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