It’s the Ching Ming holiday – another good time to cook something yummy for my dear friends. This is my 2nd time cooking laksa. The last time was last year and I forgot which recipe I cooked from. So again I did my usual thing: go through some recipes and come up with my own from there 🙂 It looks long and elaborate but don’t worry. It’s not that difficult.
1 big chicken carcass (without skin)
600g medium to big sized prawns
6 litres of water
2-3 stalks of lemongrass
10 dried chillies
5 red chillies
15 shallots, peeled
2 cloves of garlic, peeled
1 thumb-sized of galangal
1 thumb-sized of turmeric
1 thumb-sized of ginger
1-2 stalks of curry leaves (optional)
2 tbsp of shrimp paste (belacan)
2 tbsp of water
400g coconut milk (1 can)
1 kg yellow noodles
1/2 packet of vermicelli (bihun)
taufoo pok (fried beancurd)
2-3 tbsp crispy prawn chilli (optional, click here for sample)
3-4 lugs of groundnut oil
salt, sugar & pepper to taste
red chillies, sliced thinly
fish cake, sliced thinly
hard-boiled eggs (cut into halves)
shredded chicken (from the chicken carcass)
crispy prawn chilli (click here for sample)
1. Boil the 6 litres of water in a large pot. Add the chicken carcass , chicken neck and prawns.
2. After 8-10mins, removed the prawns. Peel the prawns and set aside. Put prawn shells back into the broth.
3. After another 10mins, removed the chicken carcass. There should be some meat left on the chicken carcass. Remove the meat and shred it for garnishing.
4. Put the chicken carcass back to the pot. Boil the stock for another 1-2 hours on low heat while you prepare the other ingredients.
5. Blend the spice paste together. Heat up a pan with the groundnut oil on medium heat.
6. Stir fry the paste in the oil for about 10-15mins till fragrant.
7. Remove the prawn shells and add the spice paste. Continue boiling the broth on low heat.
8. Meanwhile, blanched the noodles and bean sprout separately in hot water.
9. 30mins before serving, add the coconut milk, salt, sugar and pepper. (Coconut milk will also determine how thick the soup will be.)
10. Then, add the taufoo pok. Let the broth boil on medium heat and it’s ready to serve.
This recipe has been featured on foodgawker.