Can any one give me the recipe for Singapore Katong Laksa? Appreciated very much. Thank you.?

Answer 1

would one of this be the recipe?

Laksa
* crushed peanuts
* 1 packet fish balls
* 5 to 6 dried Chillies
* bunch of Chinese mint leaves
* tumeric
* fried bean curd (tao pok) - quartered
* 3 cloves garlic
* fish sauce
* 2 Candle nuts
* tomatoes
* 2 shallots
* chicken or fish stock
* 2 stalk lemon grass - bruised
* salt to taste
* galangal
* 1 can coconut milk

1 packet thick rice noodle (optional - udon noodles)

Soak rice noodle in hot water, boil briefly if necessary

Fry paste in oil and fry till fragrant Add stock, lemon grass, gelangal and bring to boil

Add bean curd, fish balls, coconut milk and cook

Season with salt and fish sauce

Add tomatoes and cook a further few minutes

Put noodles in bowl, add sauce together with bean curd, fish balls (or chicken but not together) and chopped laksa leaves and serve hot

Seafood Laksa
3 medium-hot fresh red chillies, seeded
4-5 garlic cloves
pinch of chilli powder
10 ml/2 tsp fermented shrimp
paste (blachan) 25 ml/5 tsp chopped fresh root ginger
or galangal
250 g/9 oz small red shallots 25 g/1 oz fresh coriander
(preferably with roots) 45 ml/3 tbsp groundnut oil 5 ml/1 tsp fennel seeds, crushed 2 fennel bulbs, cut into thin wedges 600 ml/1 pint/2'/2 cups fish stock 300 g/11 oz thin vermicelli rice noodles 450 ml/ 2/3 pint/scant 2 cups coconut milk juice of 1-2 limes 30-45 ml/2-3 tbsp Thai fish sauce (nam pla) 450 g/1 lb firm white fish fillet, such as
monkfish, halibut or snapper 450 g/1 lb large, raw prawns (about 20),
peeled and deveined small bunch of fresh holy basil or
ordinary basil 2 spring onions, thinly sliced

1 Process the chillies, garlic, chilli powder, shrimp paste, ginger or galangal and two shallots to a paste in a food processor, blender or grinder.
2 Remove the roots and stems from the coriander and add them to the paste. Chop and reserve the coriander leaves. Add 15 ml/1 tbsp of the oil to the paste and process the mixture again until fairly smooth.
3 Heat the remaining oil in a large saucepan. Add the remaining shallots, the fennel seeds and fennel. Cook them until lightly browned, then add 45 ml/3 tbsp of the paste and stir-fry for 1—2 minutes. Pour in the fish stock and bring to the boil. Reduce the heat and simmer for 8—10 minutes.
4 Meanwhile cook the vermicelli rice noodles according to the packet instructions. Drain and set aside.
5 Add the coconut milk and the juice of one lime to the pan of shallots. Add 30 ml/2 tbsp of the fish sauce. Bring to a simmer and taste, adding more paste, lime juice or fish sauce as necessary.
6 Cut the fish into chunks. Add to the pan. Cook for 2-3 minutes, add the prawns and cook until just pink.
7 Chop most of the basil and add to the pan with the reserved chopped coriander leaves.
8 Divide the noodles among wide bowls, then ladle the stew on top. Sprinkle with spring onions and the remaining basil leaves and serve.

Answer 2

OK the last link here is an actual recipe the one that just says laksa but the others are variations if u are creative i think u might be able to get it the way u want it hope so good luck

Answer 3

sorry I don't have a recipe, my mom normally goes to the store buy the packet ones and make it. Not as good as the ones in singapore

used to live in singapore, my family moved to canada! Miss Singapore food so bad, who wouldn't? Singapore is food haven

Answer 4

I have to thank you for asking this question, I'm going to have to try this in my own kitchen also. This is the best answer to your question that I could find. I like the way this website had layed out the recipe. Good luck! Please let me know how yours turned out!