How to make it

  • Blanch prawns in 750ml of water till 90% cooked.
  • Remove shells and return them to the pot of stock.
  • Set prawns aside.
  • Add in Laksa Leaves and bring to boil and simmer for 15 minutes.
  • Heat oil in wok.
  • Fry the paste for about 15 to 20 minutes.
  • Add in dried shrimp and continue frying the paste for another 5 minutes.
  • Pour the content to the pot of stock.
  • Bring to boil.
  • Gradually add in coconut milk.
  • Simmer till you see red oil surfacing.
  • Add salt and rock sugar to taste.
  • Add in the tau pok to cook for 2 minutes just before serving. This helps tau pok absorb Laksa gravy.
  • Put rice vermicelli in a bowl.
  • Top with tau pok, fish cakes, bean sprout and cockles.
  • Pour hot gravy over and serve immediately.
  • Note:
  • If you prefer your Laska to be spicy, add chilli paste to your bowl of Laksa.
  • Chop some Laksa Leaves for garnishing if you like.
  • For convenience, I used packed coconut. Fresh coconut milk extract will taste and smell better.
Singapore Local Delight, Nonya Laksa or simply Laksa   Close

Reviews & Comments 5

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  • kathlynn 7 years ago
    my recipe to share here
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  • colleensss 10 years ago
    I am a Darwin local and have always visited the markets for this dish, so thank you for a descriptive and authentic recipe.. it was very tasty and most of the ingredients were in my garden .
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  • wokkingmum 11 years ago
    Coffeebean, hope you like it.

    Mariska, yeah, there are a few different types of laska in Singapore too. My hubby love Curry Laska and I prefer this, Nonya Laska
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  • kitchen_fantasy 11 years ago
    i love laksa, now i know more about the diferent of laksam thanks, i like the laska nonya and lemak,
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  • coffeebean 11 years ago
    That looks interesting and yummie! If I can find the ingredients in the local asian food store I will give it a try. Thanks for sharing it!
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