Singaporean Curry Laksa

Singaporean Curry Laksa

   February 03, 2020       Lyn Alina

---

Hello 2020!

This is my first blog post for this year, after a hectic weeks of baking for my cookies orders for CNY.
This year I was more excited in creating my new cookies collections, to add more varieties for my customers on top of my best selling open faced pineapple tarts!

We have just started changing our eating pattern, by practicing intermittent fasting.
Keto and Atkins doesn't seem to work on both of us, and these two diets required more time to meal preps and redesign our regular menus to be less carbs or more protein based.
And to cut off any of the food group isn't at my best interest right now, instead, we prefer to control our portion and eat in moderation.

I hope this year I can share a lot more delicious recipes for my readers.
Cooking is my hobby, while creating new recipes is my passion.

Today, I'm excited to blog about my first recipe for this year, that is Singaporean Curry Laksa.
I've blogged about Singaporean Curry Laksa or Laksa Singapura before, but in Malay.
Here's the link of my previous Singaporean curry laksa recipe:  https://thelynalina.blogspot.com/2019/03/laksa-singapura-aka-singaporean-curry-laksa.html

I'm indeed surprised that my blog post for laksa Singapura is among the top five entry in Google despite of being a new blogger in this field.  Alhamdullillah..

This recipe is not much different from the previous recipe I've shared.
I used fresh red chilies in this recipe, instead of blended dried chilies in my previous Singaporean curry laksa recipe.
Shimp paste, or we called as "belacan" in Malay is one of a significant ingredient in making laksa, especially Laksa Johor, Laksa Kedah, Laksa Penang and Laksa Singapura or Singaporean Curry Laksa.
Addition of shrimp paste, along with fresh shrimp strengthen the flavor of the laksa gravy.
You may omit shrimp paste and add more fresh shrimp instead like in this version of my Singaporean curry laksa recipe.
I didn't use shrimp paste and kerisik or coconut paste in this recipe, but it's still taste delicious and awesome!
Singaporean curry laksa has now officially become one of our top favorite dish, and it 'll taste better after you reheat the laksa gravy.

As for the laksa's noodles, you may choose to eat with spaghetti or thin rice noodle, or bihun, instead of the regular rice flour laksa noodles or laksa beras.
But for us, we prefer to have our Singaporean curry laksa with the regular laksa beras, the dried version, that needs to be soaked first before boiled.
To add more flavor, I would recommend to add anchovies powder into your laksa gravy

Alright, without wasting more time, so..here is the nitty-gritty of the recipe:

SINGAPOREAN CURRY LAKSA

Cuisine: Singapore/ Malay/ Nyonya

Serve: 7-8

Ingredients:

4 large sized mackerel/ 6 medium sized

300 grams of shrimp (medium/large sized)

1 packet of tofu puff - cut into 2

1 small packet of fried fish balls

1 small packet of fish balls

1 packet of fish cakes

250ml coconut cream (I used KARA brand)

2 ginger torch (bunga kantan) - stalk removed and cut into 2

A handful of laksa leaves (daun kesum)

1 anchovies cube/ 2 tablespoons of anchovies powder - optional

3 slices of asam gelugor - adjust accordingly

2 tablespoons of coconut paste (kerisik) - optional

Salt to taste

Sugar to taste

4 tablespoons of fish curry powder - mix with 1/2 cup of water to make curry paste

2 1/2 liters/ more of water - adjust accordingly

1/4 to 1/3 cup of cooking oil

Ingredients to Blend:

6 shallots (or more depending on the size)

5 garlic

2 onions

4 red chilies

1 inch of shrimp paste - optional

2 tablespoons of dried shrimp

2 lemongrass  - thinly sliced

4cm of galangal (lengkuas)

Water for blending the ingredients

Other Ingredients:

1 packet of rice flour laksa noodles - soak and cook according to instructions provided.

hard boiled eggs - sliced

cucumber - julienned

bean sprouts

Calamansi lime (limau kasturi)

Long beans - thinly sliced

Basil leaves - chopped (optional)

Instructions:

1. Clean the fish thoroughly.  Bring 1 liter (or more) water to boil in a large pot or a shallow pan.  Add 1 teaspoon of salt to the boiling water and add in the cleaned fish and boil for approximately 10 minutes or until the fish flakes easily.  Remove the fish from the wok and let the fish slightly cool before flaking it.  Blend the fish flakes until smooth, set aside. 
2. Remove the heads and the shells of the shrimps and boil the shells using the fish stock for 10 minutes.  Add more water if necessary.
3. Strain the fish stock to remove any fish bones and shells and set aside. (We will use the stock for the laksa gravy).
4. Heat oil in a large pot.  once hot, add in blended mixture and curry paste and cook until the oil separate and fragrant.
5. Pour in the stock and the remaining water.  Add in anchovies powder/cube, laksa leaves, ginger torch, blended fish flakes, coconut paste (if using) and asam gelugor.  Bring it to boil under medium heat.  Season with salt and sugar.
6. Add in fish balls, fish cakes, shrimps and tofu puff and cook until the fish balls and fish cakes float on the surface and the shrimps turn whitish.  Remove the fish balls, fish cakes and the shrimps into a bowl.
7. Lastly, add in coconut cream or coconut milk and simmer under low heat until the gravy reach your desired consistency.
8. To assemble a bowl of Singaporean curry laksa for serving, cut fish balls into two or four and slice fish cakes diagonally, put some of the boiled laksa noodle in a serving bowl, pour the laksa gravy using a ladle and top with sliced fish cakes, fish balls, two to three shrimps, sliced boiled egg, julienned  cucumber, bean sprouts (if using), half of Calamansi lime and sprinkle with chopped basil leaves (if using).  Serve immediately.