Singapore Laksa

Cook Rempah

• Using a grinder or pestle and mortar, grind the list above except for the 200ml of oil to a fine paste.
• Using a big stock pot, add oil and slow fry the paste until the oils are released and the paste thickens. The oil should also turn a vibrant red. This may take up to 10 - 15mins.
• Add you chicken stock and water, and slowly bring to a boil.
• Pour roughly 3/4 (750ml) of coconut milk, and bring to simmer for about 30 mins. Do not boil the solution as the coconut milk will separate.
• After simmering, you may add the remaining coconut milk to consistency.
• Make sure to blanch the bean sprouts, cook the eggs, and slice up the fish cakes. Also prepare your garnish by fine chopping laksa leaves.
• In another stock pot, bring water to the boil and add in your noodles in a sieve. Wait for about 30 seconds, then remove them into a room temperature pot of water to chill. Repeat one more time, then place your noodle into the serving bowl.
• Add your bean sprouts, sliced fish cakes, tofu puffs and boiled egg then top off with an appropriate amount of curry sauce. Garnish with chopped laksa leaves and optionally a dollop of sambal belacan.