The PERFECT Singapore Chicken Laksa Noodles

OPEN for ingredients! This is Singapore Chicken Laksa and this is especially for those who do not eat prawns or just want an equally rich dish but more affordably – prawns can be expensive, I get it. Then you will love this yummy, rich, lemak recipe.

Servings: 4-5

Easy Chicken Stock:

  • 500g Chicken carcass/spare parts
  • 1 whole onion
  • 2-3 cloves garlic
  • 2 litres Water
  • 300g Chicken Meat, for laksa topping

Laksa Base Paste:

  • 100ml of Dried Chilli Paste or 10 Dried Chillies, soaked in boiling water
  • 5 Red Chillies
  • 1 medium Onion or 2-3 shallots
  • 2-3 Garlic Cloves
  • 4 Candlenuts
  • 20g or 1 tbsp Ginger
  • 20g or 1 tbsp Galangal
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  • 20g or 1 tbsp Fresh Turmeric or 1 tsp Turmeric Powder
  • 2 Lemongrass Stalks, inner white core
  • 20g or 1 tbsp Belachan or Fermented Dried Shrimp Paste (omit for a completely non-seafood dish)
  • 30g or 1 tbsp Dried Shrimps (omit for a completely non-seafood dish)
  • 1 tbsp Coriander Seeds

Laksa Gravy:

  • Laksa Paste
  • 1.5-2 litres of Easy Chicken Broth
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  • 400ml Coconut Cream
  • 1 tbsp Salt, or to taste
  • 1 tbsp Brown Sugar, or to taste
  • 1 pack or 10 Fried Tofu Puffs or Taopok

Noodles bits and bobs:

  • 4 Servings of Thick Vermicelli / Laksa Rice Noodles / Bee Tai Mak
  • Shredded Chicken Meat
  • 12 Prawns (optional)
  • Blanched Bok Choy (or veggie of choice)
  • Boiled Eggs
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