SINGAPORE LAKSA LEMAK / LAKSA LEMAK SINGAPORE

This is heavenly good..a bowl of this laksa lemak at Secret Recipe will cost you RM15.90, OMG you can do it on your own,  it's simple.... I was inspired to cook this because I was craving for some Laksa after having it at Secret Recipe. I went through some Laksa recipes available on the Internet, I found this, sorry I've forgotten to note down the owner of the blog. However after going through her recipes I kidda confidence and like it so I follow her recipe with minor adjustment since I love the laksa to be hot and spicy, i added more chilies. Please note that this is a guideline only and the ingredients can be adjusted to suit your preferred taste.

Singapore Laksa Lemak

Ingredients & Method for Soup Stock/Base -

Enough chicken necks and bones to make a good stock – cleaned and boiled in a stock pot of approximately 7 litres of water. Simmer over low heat for as long as possible to get the most flavour. You can do the other stuff while this is simmering away. I used chicken breast - you can shred the meat for garnishing later / Untuk membuat air rebusan gunakan tolong ayam..seperti leher atau mungkin dada ayam..boleh digunakan semasa hiasan nanti. Ini untuk mendapatkan kemanisan pada kuahnya nanti.

Meanwhile, blend the following ingredients to make up the spicy flavour to the soup -

Ingredients to be blended with some water – to spice up the soup -/ Bahan untuk diblend

10 fresh red chilli – deseeded if you want to reduce the spicyness / 10 biji cili merah

20  dried red chilli / 20 tangkai cili kering.

25 shallots / 25 bawang merah

2 inch knob of fresh turmeric, or 2 tbsps of turmeric powder / 2" kunyit hidup

2 inch knob of lengkuas or galangal / 2 " lengkuas

2 inch knob of fresh ginger / 2" halia

1 tbsp of toasted belacan powder/shrimp paste / 1 sudu besar belacan bakar

10 candlenuts or buah keras / 10 biji buah keras

1 cup of dried prawns/shrimps – rinsed and soaked in some water for 20 minutes. Thereafter, pour the liquid into the simmering soup stock / 1 cawan udang kering rendam, tos dan masukkan airnya dalam air rebusan ayam

Other ingredients -/ Bahan Lain

4 stalks lemon grass - use the bottom 5 inches, bruised or smashed to release the aromatic oils / 4 batang serai dititk

Fresh Santan or Coconut from 3 coconuts, or 3 cups coconut milk – this depends on your preference but more santan means a thicker soup/ 3 cawan santan pekat

2 Bunga Kantan or Torch Ginger Flower – stalks removed, flower bud halved/ 2 tangkai bunga kantan. Can also add Vietnamese Basil Leave/ daun kesum / boleh juga masukkan daun kesum kalau suka

1.5 kg fresh Laksa Noodles, or cooked Meehoon/Rice Vermicelli, or cooked spaghetti, or cooked fresh mee / 1.5 laksa, bihun atau mee kuning

Ingredients for Garnishings/Toppings –

Chicken breast shred and rub salt and pepper / dada ayam di carik

20 fish balls / 20 bebola ikan

3 large fishcakes / 3 fishcake

1/2 kg fresh prawns/shrimps – peeled, cleaned and seasoned with some salt and pepper. The shells are dropped into the soup stock to simmer with chicken bones/ Udang segar dicelur dalam kuah dahulu

Some bean sprouts, blanched in boiling water for 2 minutes/ Taugeh celur

20 fried beancurd puffs or taufoo pok – put into boiling water for 1 minute, remove from water and squeezed dry to remove the oil in them / 20 biji tofu kering celur dalam air panas..tos dan keringkan

Method -

Heat up the 2 cups of oil in a wok and then fry the blended spices for about 10 to 15 minutes, until fragrant. Remember to keep stirring to avoid burning. / Panaskan dua cawan minyak dan tumis bahan blend, tumis sehingga garing dan naik minyak

Bring up the fire to high for the soup pot and add in the fried blended spices. / Panaskan soup pada api yang tinggi dan masukkan bahan tumis tadi

Add in the bruised lemon grass and bunga kantan or torch ginger flower./ Masukkan serai yang ditik, bunga kantan atau dau kesum

Bring the soup to a rolling boil and simmer over medium heat for about 20 minutes./ Renehkan sup selama 20 minit

Bring to high heat again and add in the coconut milk./ Masukkan santan

Add in about 4 tbsps of salt and 2 tbsps of sugar. Check the taste of the soup and adjust seasonings accordingly. The soup should be more salty than normal because it has to balance with the bland taste of the noodles./ Masukan garam dan gula secukup rasa

Lastly, add in the fried beancurd puffs/taufoo poks./Masukkan tofu kering

To cook the laksa noodles (only this type of noodles are cooked this way) – place some laksa noodles into a serving bowl (for one person), pour some hot laksa soup over and swish the noodles in the soup. Pour back the soup into the pot and scoop out more hot soup over the laksa in the bowl. Repeat this 2 to 3 times to heat up the laksa noodles thoroughly. / Celur laksa dan bahan-bahan hiasan yang lain dan letak sebelah.

To serve, pour some hot, spicy, yummy laksa soup over the noodles (or other cooked noodles/meehoon/spaghetti)…..garnish with the various available topping…and Voila! Your very own homecooked Laksa.

It goes very well with some Prawn Sambal (Chili Paste) and a squeeze of lime. Below is my recipe for the Dried Prawn Sambal -

Dried Prawn Sambal /   Sambal Kering

6 shallots, peeled and chopped finely / 6 biji bawang merah

6 cloves garlic, peeled and chopped finely / 6 ulas bawang putih

20 dried chillis, soaked in hot water and pounded or blended / 20 tangkai cili kering direndam dulu

1 tbsp of toasted belacan or shrimp paste / 1 sdb belacan yang dibakar

1/2 cup of dried prawns, soaked in water, then chopped finely. Liquid is to be used in the soup stock / 1/2 cawan udang kering

salt and sugar to taste / garam dan gula secukup rasa

1 cup oil / 1 cwan minyak

Method -

In a wok, heat up the oil and fry the chopped garlic and shallots until golden brown. Remove garlic and shallots only, leaving the oil behind.

Now add in the chopped dried shrimps and fry for about 2 minutes, until aromatic.

Add in the pounded or blended dried chilli and fry for about 2 minutes with the prawns.

Next add back the golden shallots and garlic, and the toasted belacan or shrimp paste.

Mix everything thoroughly, add in 2 tbsps of sugar and enough salt to taste. Remove and set aside in a bowl.

To serve this sambal, put some into a soy sauce plate, and squeeze some lime juice over it. Wow, this just whets the appetite!

Pernah makan Laksa Lemak Singapor ??? Kalau belum boleh cuba semangkuk di Secret resipi..harga semangkuk lebih kurang RM15.90. Saya memang kerap makan laksa ini ketika bertugas di Honeywell Singapore..kalau lunch itu yang saya cari dan boleh dikatakan tak pernah jemu...Tetapi sejak kebelakangan ni kurang mendapat kesempatan untuk makan. Cuma bila buntu memikirkan juadah Idil Fitri..saya teringat dan kebetulan teringin sangat hendak makan Laksa Lemak Singapore ini. Biasalah cari di net dan jumpa resipi ini..saya lupa nak catit laman webnya tetapi bila go through bahan-bahanya saya yakin dan saya buat sedikit olahan untuk sesuaikan dengan tekak saya yang sukakan pedas sedikit.

Banyak cara untuk menyiapkan laksa ini bergantung kepada selera masing-masing. Laksa Lemak yang di Secret resipi itu agak simple bahanya..banyak menekakan pada tofu kering tetapi kalau hendak makan dirumah bolehlah tambah ramuanya seperti udang, fish kek, fish ball dan isi ayam. Laksa ini bertambah mantap dengan sambal udang keringnya. Terdapat dua cara membuatnya samada blend semua bahan dan tumis atau ikut cara di atas. Apa pun Laksa ini memang sedap dan banyak juga persamaanya dengan Laksa Nyonya..so selamat mencuba

Next Post - Step by Step Macaroons