Laksa | Prima Taste

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A cross-cultural dish found, with variations, in Singapore and neighbouring countries. The famed Singapore Laksa is of Peranakan origin, that is, born from the intermarriage of Chinese and Malay cultures. Typically served with thick rice noodle, this rich coconut gravy laced with fresh herbs and spices captures the Peranakans’ love for spicy, full-bodied flavours.

Serves 2-3

Simple

Luxury

Luxury

Simple

Simple

INGREDIENTS

600 ml

Water

145g

Fresh Laksa noodles

3 pcs

Fried bean curd (tau pok, optional)

28g

Bean sprouts (optional)

15g

Fish cake, sliced (optional)

2 – 3 nos

Prawns, medium size, cooked (optional)

1 pkt

Laksa Premix**

1 pkt

Laksa Paste**

1 pkt

Sambal Chilli**

**included in this Prima Taste pack
Steps

1. In a pot, stir Laksa Premix into 600ml of water.
2. Add Laksa Paste (with Laksa Leaves) and stir well.
3. Do not cover pot.
4. Bring to boil on high heat.
5. Add fried bean curd and simmer for another 5 mins.
6. Put Laksa noodles and bean sprouts in boiling water for 5 secs.
7. Shake off excess water and portion into individual bowls.
8. Garnish each serving with fish cakes, prawns and fried bean curd.
9. Pour hot Laksa gravy over.
10. Stir gravy before pouring in.
11. Garnish with fresh laksa leaves and serve immediately with Sambal Chilli.
INGREDIENTS

1 pkt

Laksa Premix

1 pkt

Laksa Paste

5 g

Sambal Chilli

500 g

Live Lobster

800 ml

Water

145 g

Fresh Laksa noodle

You may also use Prima Taste Plain LaMian

28 g

Bean sprouts

15 g

Fish cake, sliced

3 pcs

Fried bean curd (tau pok)

Fresh Laksa leaves, chopped (optional)
Steps

1. To prepare lobster, submerge the lobster in ice-cold water until it stops moving. Remove the lobster and place it on a plate. Use a scissors to cut the band.
2. Pre-heat steamer. Steam the lobster for 8-10 mins or till cooked.
3. Remove the lobster. And soak it in ice-cold water for 10 mins. Reserve the lobster juice for the preparation of lobster stock later.
4. De-shell the lobster. Twist off the claws. Use a pair of scissors to cut through the shell. Pull out the lobster meat gently. Do the same to the other sections of the claw. Next, twist the head and tail off.
5. Use a scissors to cut through the back of the tail and gently pull out the lobster meat. De-vein the lobster and slice the lobster meat into pieces. Set aside the lobster meat for later use. Slightly crack the lobster head using a pair of scissors.
6. In a pot, ad 800 ml of water, lobster shells, and lobster juice. Bring to a boil on medium for 15 mins. Strain lobster stock for later use. You should have about 600ml of lobster stock.
7. In a pot, add Laksa premix into 600ml of lobster stock. Add Laksa Paste (with Laksa Leaves) and mix well. Bring to boil on high heat.(Do not cover pot).
8. Add fried bean curd (tau pok) and simmer for another 5 mins. Put Laksa noodle and bean sprouts in boiling water for 5 secs (Or cook noodle according to noodle packet instructions).
9. Shake off excess water and portion into individual bowls. Garnish each serving with a few pieces of sliced fish cake and lobster meat.
10. Pour hot Laksa gravy over (Stir gravy before pouring in). Serve immediately with Sambal Chilli and fresh Laksa leaves (optional).
INGREDIENTS 材料

1

叻沙调配粉

1

叁峇辣椒

(145克) 或干粗米粉（62克）

熟叻沙面条

28克

豆芽

煮熟（15克）

虾，中型

1

叻沙糊（内含叻沙叶）

600毫升

水

三块

干豆腐

15克

鱼饼，切片
Steps 烹煮法

1. 在汤锅里倒入600毫升的水，将叻沙调配粉拌入水里
2. 加入叻沙糊（内含叻沙叶）并搅拌均匀勿盖锅
3. 用大火将叻沙汁煮沸
4. 加入干豆腐再多煮5分钟
5. 将叻沙面条和豆芽放进沸水里烫5分钟
6. 沥干水分，盛在个别的碗
7. 加上几片鱼饼和虾
8. 把热的叻沙汁盛进碗里
9. 配上叁峇辣椒，既可上桌