Katong Laksa
A rich, spicy coconut milk-based noodle soup that is arguably Singapore's most famous dish. The defining characteristic of Katong Laksa is the cut noodles—eaten with only a spoon.
Ingredients
- 600g thick rice vermicelli (blanched and cut short)
- 300g fresh prawns (with shells for stock)
- 200g blood cockles (see hum), optional
- 2 fish cakes, sliced
- 100g bean sprouts
- 500ml coconut milk
- 1 handful laksa leaves (daun kesum), finely chopped
Instructions
Make the Rempah (Spice Paste)
Blend dried chillies (soaked), fresh chillies, shallots, garlic, galangal, turmeric, candlenuts, lemongrass, and belacan until smooth. Fry this paste in oil until 'pecah minyak' (oil separates from the solids) and it darkens in colour.
Prepare Stock
Boil prawn heads and shells in water for 30 minutes. Strain to get a rich prawn stock. Add the fried rempah to the stock and bring to a boil.
Simmer
Lower heat and stir in the coconut milk. Season with salt and a pinch of sugar. Add fried bean curd puffs (tau pok) to soak up the gravy.
Assemble
Place blanched noodles, bean sprouts, fish cake, and cooked prawns in a bowl. Ladle the boiling hot gravy over. Top with fresh cockles and a generous heap of chopped laksa leaves. Serve with sambal belacan.
Chef's Note
"The rempah is the heart of the laksa. Don't rush the frying process—it must be aromatic and oily before you add the stock. And please, don't use chopsticks for Katong Laksa!"
