Singapore

Katong laksa

Short noodles you eat with a spoon in a briny coconut broth with cockles and prawns. Singapore's laksa.

70 minTime

39 gProtein each

hotSpice

Spoon only2 chapters · 1 min read

Make it your way

Grandma's wayCut noodles, cockles, laksa leaf.

The original

713kcalsame

39 gproteinsame

5 gfibresame

70minutessame

Katong laksa.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli10, soaked

Shallots6

Garlic3 cloves

Lemongrass2 stalks

Galangala thumb

Turmeric (ground turmeric)½ tsp

Cashews5 candlenuts, or cashews

Shrimp paste1½ tsp

Dried shrimp3 tbsp, soaked

Coriander powder (ground coriander)1 tsp

Cooking oil (vegetable oil)2 tbsp

Prawns (shrimp)shells kept for stock

Water2½ cups

Thick coconut milk1¼ cups

Thin coconut milk1¼ cups

Clamscockles, briefly blanched

Fishfish cake, sliced, or fish slices

Firm tofutofu puffs

Rice noodlesthick rice vermicelli, cut short

Moong sprouts (mung bean sprouts)bean sprouts

Egg2, boiled

Jaggery2 tsp

Saltto taste

Mint leaveslaksa leaves, chopped

Method

5 steps

1Grind the soaked chillies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, shrimp paste and dried shrimp into a smooth rempah.
2Simmer prawn shells in the water 15 minutes and strain.
3Fry the rempah with coriander in oil on low until the oil separates.
4Add stock and both coconut milks, jaggery, salt and tofu puffs. Simmer gently, then poach prawns and fish cake.
5Put short noodles, sprouts and cockles in bowls, ladle over broth and toppings, finish with laksa leaf and sambal.

Serve it like this

Serve in deep bowls with a spoon only, prawns and fish cake on top, chopped laksa leaf scattered and a dot of sambal on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Singapore

Katong laksa

Short noodles you eat with a spoon in a briny coconut broth with cockles and prawns. Singapore's laksa.

70 minTime

39 gProtein each

hotSpice

Spoon only2 chapters · 1 min read

Make it your way

Grandma's wayCut noodles, cockles, laksa leaf.

The original

713kcalsame

39 gproteinsame

5 gfibresame

70minutessame

Katong laksa.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli10, soaked

Shallots6

Garlic3 cloves

Lemongrass2 stalks

Galangala thumb

Turmeric (ground turmeric)½ tsp

Cashews5 candlenuts, or cashews

Shrimp paste1½ tsp

Dried shrimp3 tbsp, soaked

Coriander powder (ground coriander)1 tsp

Cooking oil (vegetable oil)2 tbsp

Prawns (shrimp)shells kept for stock

Water2½ cups

Thick coconut milk1¼ cups

Thin coconut milk1¼ cups

Clamscockles, briefly blanched

Fishfish cake, sliced, or fish slices

Firm tofutofu puffs

Rice noodlesthick rice vermicelli, cut short

Moong sprouts (mung bean sprouts)bean sprouts

Egg2, boiled

Jaggery2 tsp

Saltto taste

Mint leaveslaksa leaves, chopped

Method

5 steps

1Grind the soaked chillies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, shrimp paste and dried shrimp into a smooth rempah.
2Simmer prawn shells in the water 15 minutes and strain.
3Fry the rempah with coriander in oil on low until the oil separates.
4Add stock and both coconut milks, jaggery, salt and tofu puffs. Simmer gently, then poach prawns and fish cake.
5Put short noodles, sprouts and cockles in bowls, ladle over broth and toppings, finish with laksa leaf and sambal.

Serve it like this

Serve in deep bowls with a spoon only, prawns and fish cake on top, chopped laksa leaf scattered and a dot of sambal on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Katong laksa

Make it your way

Ingredients

Method

Katong laksa

Make it your way

Ingredients

Method

Make it a meal