I Went To Singapore To Find The ULTIMATE Singapore Laksa Recipe | Marion's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

prawn

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be healthier and cheaper.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: none

Poached eggs offer a similar texture with less effort.

Soak large dried chili and small dried chili in boiling water for 30 minutes.

Drain and chop the chilies, reserving the soaking water.

Roast shrimp paste in foil in a hot pan for 2-3 minutes.

Dry roast coriander seeds until fragrant, then grind them in a mortar.

Prepare shallots, galangal, ginger, and bruise lemongrass before slicing.

Use macadamia nuts as a substitute for candle nuts in the paste.

Soak dried shrimp in boiling water, chop roughly, and add to the blender.

Blend all ingredients for the laksa paste, adding reserved soaking water as needed until smooth.

Mix in turmeric after blending to avoid staining the blender.

Prepare sambal by removing seeds from dried and fresh chilies, then blend with shrimp, shallots, garlic, palm sugar, and oil until rough paste forms.

Cook sambal in a little oil for about 15 minutes on low to medium heat, seasoning with salt to taste.

Make prawn broth by frying prawn shells and heads until bright orange, then add 8 cups of water and simmer, skimming foam from the surface.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens