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Laksa

This recipe for laksa, a popular Singaporean street food, is courtesy of KF Seetoh.

  • servings: 5

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Ingredients

  • 23 ounces thick beehoon noodles (brown rice spaghetti), broken into 2-inch pieces
  • 6 tablespoons canola oil
  • Rempah Spice Paste
  • 2 (4-inch) pieces lemongrass stem, crushed
  • 2 1/2 cups coconut cream
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • Chicken seasoning powder (optional)
  • 15 deep-fried tofu puffs
  • 3 1/2 ounces beansprouts
  • 20 slices prepared fishcake
  • 10 prawns, cooked and peeled
  • 10 scallops, cooked
  • Laksa (Rau Ram leaves) or holy basil leaves, finely chopped, for garnish

Directions

  1. Step 1

    Bring a large pot of water to a boil. Add noodles and cook until slightly softer than al dente, about 5 minutes. Drain and set aside.

  2. Step 2

    In a large pot, heat oil over medium heat and add rempah. Cook, stirring, until oil begins to separate, 6 to 8 minutes. Add 9 1/2 cups water and lemongrass; bring to a boil. Immediately reduce heat to a simmer. Let simmer for 10 minutes.

  3. Step 3

    Add coconut milk, salt, sugar, chicken seasoning, if using, and 5 tofu puffs. Simmer over medium-low heat for 7 minutes. Add noodles and cook for 30 seconds to absorb flavor. Transfer noodles to serving bowls.

  4. Step 4

    Top noodles with gravy, remaining tofu puffs, beansprouts, fishcake, prawns, and scallops. Garnish with laksa and serve immediately.

Source
The Martha Stewart Show, May 2009

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Reviews (3)

  • YewWee 13 May, 2009

    Extremely excited to have KF on Martha!!!

  • sun_ochrid 12 May, 2009

    What a pleasant surprise to see food from my home, Singapore. Luckily I have a few packets of Laksa with me, I will make some soon.

  • qoomonster 12 May, 2009

    I'm so happy to see an authentic representation of a taste from my home here! I'm going to have to try it this weekend.