\n@eatbooksg <\/p>\n
Would you believe us if we said we came SO close the taste of Katong Laksa? \ud83c\udf5c\ud83c\udf36 As we celebrate Eatbook\u2019s 10th Anniversary, we are launching a new series called Wok From Home \ud83c\udfe0\ud83c\udf73 , where we bring you recipes of iconic Singaporean dishes that you can easily do from home! It\u2019s 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 \u2153 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\u201315 fried tau pok, halved or quartered 300g bean sprouts Garnish: \u2153 cup laksa leaves \/ Vietnamese coriander, finely chopped Sambal: 200g dried red chillies, soaked until soft 1 tbsp shrimp paste \/ belacan 1 tsp sugar \u00bc cup cooking oil Salt to taste Instructions: \u2022 Blend all the laksa spice paste ingredients in a food processor until smooth. \u2022 For the shrimp stock, heat oil in a large pot and stir-fry the shrimp heads and shells until orange. \u2022 Add 8 cups of water, bring to a boil, then simmer for 30 minutes. Strain and discard the shells. \u2022 To make the sambal, blend the chillies, shrimp paste, sugar and salt into a smooth paste. \u2022 Fry the sambal in oil for about 5 minutes until fragrant. Set aside. \u2022 Blanch the bean sprouts for about 10 seconds, then refresh in cold water. \u2022 Cook the shrimp until pink, then refresh in cold water. Reheat the fish balls or fish cakes in boiling water for 10\u201320 seconds. \u2022 Boil the cockles for about 2\u20133 minutes, or until the shells open. Remove the meat and set aside. \u2022 Fry the laksa paste in a large pot for about 5 minutes until fragrant. \u2022 Add the shrimp stock, bring to a boil, then simmer for 15 minutes. \u2022 Add the coconut milk and tau pok. Simmer gently for 10 minutes, avoiding a hard boil. \u2022 Season with fish sauce, sugar and salt to taste, then stir in the coconut cream and turn off the heat. \u2022 Cook the rice noodles according to the package instructions. \u2022 Divide the noodles between bowls and top with fish balls, shrimp, cockles, bean sprouts and tau pok. \u2022 Ladle the hot laksa broth over the noodles and garnish with chopped laksa leaves. \u2022 Serve with sambal on the side or stirred into the laksa.<\/p>\n
\u266c original sound – Eatbook – Eatbook<\/p>\n
\n@eatbooksg<\/a> <\/p>\n Would you believe us if we said we came SO close the taste of Katong Laksa? \ud83c\udf5c\ud83c\udf36 As we celebrate Eatbook\u2019s 10th Anniversary, we are launching a new series called Wok From Home \ud83c\udfe0\ud83c\udf73 , where we bring you recipes of iconic Singaporean dishes that you can easily do from home! It\u2019s 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<\/a> #Eatbook10<\/a> #katonglaksa<\/a> #recipe<\/a> 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 \u2153 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\u201315 fried tau pok, halved or quartered 300g bean sprouts Garnish: \u2153 cup laksa leaves \/ Vietnamese coriander, finely chopped Sambal: 200g dried red chillies, soaked until soft 1 tbsp shrimp paste \/ belacan 1 tsp sugar \u00bc cup cooking oil Salt to taste Instructions: \u2022 Blend all the laksa spice paste ingredients in a food processor until smooth. \u2022 For the shrimp stock, heat oil in a large pot and stir-fry the shrimp heads and shells until orange. \u2022 Add 8 cups of water, bring to a boil, then simmer for 30 minutes. Strain and discard the shells. \u2022 To make the sambal, blend the chillies, shrimp paste, sugar and salt into a smooth paste. \u2022 Fry the sambal in oil for about 5 minutes until fragrant. Set aside. \u2022 Blanch the bean sprouts for about 10 seconds, then refresh in cold water. \u2022 Cook the shrimp until pink, then refresh in cold water. Reheat the fish balls or fish cakes in boiling water for 10\u201320 seconds. \u2022 Boil the cockles for about 2\u20133 minutes, or until the shells open. Remove the meat and set aside. \u2022 Fry the laksa paste in a large pot for about 5 minutes until fragrant. \u2022 Add the shrimp stock, bring to a boil, then simmer for 15 minutes. \u2022 Add the coconut milk and tau pok. Simmer gently for 10 minutes, avoiding a hard boil. \u2022 Season with fish sauce, sugar and salt to taste, then stir in the coconut cream and turn off the heat. \u2022 Cook the rice noodles according to the package instructions. \u2022 Divide the noodles between bowls and top with fish balls, shrimp, cockles, bean sprouts and tau pok. \u2022 Ladle the hot laksa broth over the noodles and garnish with chopped laksa leaves. \u2022 Serve with sambal on the side or stirred into the laksa.<\/p>\n
\u266c original sound – Eatbook – Eatbook<\/a> <\/section>\n<\/blockquote>\n