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Singapore Laksa

Singapore Laksa

The exact origin of the name Laksa is somewhat unclear however there are many theories. Laksa in Indonesian means sepuluh ribu or "10 thousand" a reference to the vast strands of the fine vermicelli noodles in the dish. The name is believed to be of Sanskrit origin, with a particular link to Indonesia and possible roots in the ancient Majapahit era. However, others believe it is of Chinese origin, the dish having been brought in by immigrants and adapted accordingly to local tastebuds.

Singapore Laksa, commonly referred to as Curry Laksa, is generally thin vermicelli rice noodles (bee hoon) and bean sprouts topped with a sliced boiled egg, prawns or chicken, fish cake, beancurd puffs and cockles, and served in a rich coconut-based curry broth. The key ingredient giving Laksa its unique flavour and aroma is the Laksa leaf (also known as Vietnamese mint).

While true laksa contains a myriad of ingredients, the job of cooking it is made easier by purchasing Asian Home Gourmet's Singapore Laksa spice paste.

Singapore Laksa

Serves 3

•    1 packet Singapore Laksa Spice Paste
•    2 tbsp vegetable oil
•    250 g (½ lb) boneless chicken meat, cut into bite-sized pieces
•    1½ cups (330 mL) coconut milk
•    1 cup (220mL) water     
•    125 g (4 oz) rice vermicelli, egg noodles or Hokkien Noodles, cooked according to pack instructions
•    100 g (3.5 oz) bean sprouts (blanched and drained) as garnish   

1.    Heat oil in non-stick saucepan on medium heat. Add meat and Spice Paste; stir-fry for 3 minutes. 
2.    Stir in coconut milk and water,  simmer uncovered on low heat for 5 minutes.
3.    Serve piping hot over noodles.  Garnish with beansprouts and chicken strips.

Cooking tip:
(a)    Prawns may be used instead of chicken.
(b)    Thickness of the Laksa can be controlled by the amount of water used.


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