Peranakan Laksa Recipe

Peranakan Laksa

A unique mix of Chinese and Malay flavours combine to form a glorious Peranakan Laksa, filled with fresh herbs such as galangal, lime, ginger and candlenuts. Chef Wan’s special seafood stock, blanched cockles, shrimps and fish cakes makes this an exotic crowd pleaser.

Note: Quantities shown on Best Wan may vary slightly from those listed below.

Method:
Heat Oil and fry the Paste until fragrant on low heat for 10mins until the oil appears on the surface.

Add in the fresh minced Prawns. Bring to a simmer, then lower heat.

Add in chopped Laksa Leaves and Coriander Leaves. Mix well.

Add in Coconut Milk, and season the Laksa with salt and sugar. Add in Fish Balls, Bean Curd Puff (Taupok), and simmer the Laksa for 20 minutes or until oil appears on the surface.

Serve the Laksa Paste with the ingredients for garnishing.

Prawn Stock:
Handful of Shrimp, Handful of Cockles,Previously removed Prawn Shells and Heads, 1 Onion, 1 Lemongrass, 6 Garlic cloves, 2 cm / 1 inch fresh Ginger, sliced, 5 Limes Leaves (Daun Limau Nipis), Water
Method: Fry Onion in heated oil; add in Shrimp, Cockles, Prawns, Onion, Lemongrass, Garlic and Ginger, until fragrant. Add in water and simmer for 10 minutes, or till stock thickens. Blend all ingredients with some stock, and put them back into stock.


Note:
This Laksa can be prepared by using chicken instead of prawns or a combination of both. Always tastes better when prepared a day before it is served.

This Laksa can be prepared by using chicken instead of prawns or a combination of both. Always tastes better when prepared a day before it is served.

Peranakan 

Laksa

Ingredients:

180 ml / 6 fl oz Vegetable Oil
1000 ml / 35 fl oz Coconut Milk (Santan Cair)
100 ml / 3 ½ fl oz Coconut Cream (Santan Pekat)
½ kg / 1 pound fresh Prawns - remove shell (keep) and coarsely chopped
2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 driedChilies in hot water, drain, and blend
2 Tbsp Coriander Powder (Serbuk Ketumbar)
Handful Laksa Leaves or Vietnamese Mint (Daun Kesum),chopped
Handful Corriander Leaves, chopped
1 large Onion
20 Fish Balls
20 Bean Curd Puff (Taupok)
Salt and sugar to taste

Paste Ingredients: - to be finely grounded
20 Shallots (Red Onion)
6 Lemongrass (Serai), shreded
10 Chilies, half- seeded
4 Kaffir Lime Leaves(Makrut, Daun Limau Purut), shredded
2 cm / 1 inch Galangal (Lengkuas or Blue Ginger), sliced
4 cm / 2 inch fresh Ginger, sliced
½ cup / 2 ½ oz dried Shrimps (Hebi, Udang Kering), soaked in hot water
1 fresh Turmeric, sliced
15 Candlenuts (Buah Keras, Kemiri)
Water to blend

Garnishing Ingredients:
2 Fish Cakes, blanched and sliced
300 g / 10 oz Egg Noodles or Rice Noodles or Vermicelli Rice Noodle
30 g / 1oz Prawns, blanched
30 g / 1oz Cockles, blanched
1 hardboiled Egg – Sliced into halves
½ Calamansi Lime(Limau Kalamansia, Limau Kasturi) – for each dish
1 Cucumber, finely sliced
Handful of raw Bean Spouts (Tauge)
Chili Based Sauce (Sambal) – to taste