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Would you believe us if we said we came SO close the taste of Katong Laksa? 🍜🌶 As we celebrate Eatbook’s 10th Anniversary, we are launching a new series called Wok From Home 🏠🍳 , where we bring you recipes of iconic Singaporean dishes that you can easily do from home! It’s not rocket science to cook up your favourite hawker dishes, so be sure to save these recipes and try them for yourself! What recipe would you want us to try next? Leave comment down below. #WokFromHome #Eatbook10 #katonglaksa #recipe Ingredients: 3 lbs thick rice noodles (usually used for laksa) Laksa Broth: 2 tbsp cooking oil Shrimp heads & shells from 300g shrimp 8 cups water 2 cups coconut milk 2 cups coconut cream Laksa Spice Paste: 10 shallots, peeled 80g dried shrimp, soaked in warm water for 15 mins 12 candlenuts 20 dried red chillies, soaked until soft 1 inch ginger 2 thumb-sized turmeric roots (or 1 tbsp turmeric powder) 2 inches galangal (or 1 tbsp galangal powder) 4 stalks lemongrass, tender white part only 1 handful laksa leaves / Vietnamese coriander 1 tbsp coriander powder ⅓ cup cooking oil Seasonings: 3 tbsp fish sauce 1 tbsp sugar 1 tsp salt, or to taste Toppings: 800g shrimp, shells & heads reserved for stock 300g fish balls or fish cakes 500g fresh or frozen cockles (optional) 10–15 fried tau pok, halved or quartered 300g bean sprouts Garnish: ⅓ cup laksa leaves / Vietnamese coriander, finely chopped Sambal: 200g dried red chillies, soaked until soft 1 tbsp shrimp paste / belacan 1 tsp sugar ¼ cup cooking oil Salt to taste Instructions: • Blend all the laksa spice paste ingredients in a food processor until smooth. • For the shrimp stock, heat oil in a large pot and stir-fry the shrimp heads and shells until orange. • Add 8 cups of water, bring to a boil, then simmer for 30 minutes. Strain and discard the shells. • To make the sambal, blend the chillies, shrimp paste, sugar and salt into a smooth paste. • Fry the sambal in oil for about 5 minutes until fragrant. Set aside. • Blanch the bean sprouts for about 10 seconds, then refresh in cold water. • Cook the shrimp until pink, then refresh in cold water. Reheat the fish balls or fish cakes in boiling water for 10–20 seconds. • Boil the cockles for about 2–3 minutes, or until the shells open. Remove the meat and set aside. • Fry the laksa paste in a large pot for about 5 minutes until fragrant. • Add the shrimp stock, bring to a boil, then simmer for 15 minutes. • Add the coconut milk and tau pok. Simmer gently for 10 minutes, avoiding a hard boil. • Season with fish sauce, sugar and salt to taste, then stir in the coconut cream and turn off the heat. • Cook the rice noodles according to the package instructions. • Divide the noodles between bowls and top with fish balls, shrimp, cockles, bean sprouts and tau pok. • Ladle the hot laksa broth over the noodles and garnish with chopped laksa leaves. • Serve with sambal on the side or stirred into the laksa.
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