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Siamese Laksa
veronica ng
4 servings
BeginnerSiamese Laksa is a crossed between curry laksa and assam laksa. It is spicy, sweet, sour and creamy.
Total Steps
5
Ingredients
23
Tools Needed
3
Ingredients
- 200.0 gram Angel Hair Spaghetti, cooked until al dente
- 1.0 litre water
- 400.0 milliliter coconut cream
- 1.0 can sardine, mashed (425 g) (or fresh fish, steamed and flaked)
- 80.0 gram preserved chopped radish ('choy poh')
- 1.0 tablespoon tamarind paste
- 3.0 kaffir lime leaves
- 2.0 tablespoon fish sauce
- 1.0 teaspoon sugar
- to taste salt
- 100.0 gram shallots
- 18.0 gram garlic
- 7.0 gram tumeric
- 18.0 gram galangal
- 2.0 stalk lemongrass
- 15.0 gram candlenut
- 1.0 bunga kantan (Torch Ginger Bud)
- 3.0 kaffir lime leaves
- 1.0 cucumber, julienned
- 100.0 gram mint leaves
- 100.0 gram bean sprouts, blanched
- 1.0 small onion, sliced thinly
- bunga kantan (Torch Ginger Bud), sliced finely
Instructions
1
Step 1
until fragrant
Heat oil in a saucepan and fry pounded ingredients until fragrant.
2
Step 2
Add water, preserved radish, and tamarind paste. Then add coconut cream and bring to a boil. Finally, add sardine and kaffir lime leaves.
3
Step 3
Season with fish sauce, salt, and sugar.
4
Step 4
To serve, place spaghetti in serving bowls and garnish with blanched beansprouts, cucumber, sliced onions, finely sliced bunga kantan, and mint leaves.
5
Step 5
Pour hot laksa soup over.
Tools & Equipment
mortar and pestle
saucepan
serving bowls