This recipe for laksa, a popular Singaporean street food, is courtesy of KF Seetoh.
The Martha Stewart Show, May 2009
- 23 ounces thick beehoon noodles (brown rice spaghetti), broken into 2-inch pieces
- 6 tablespoons canola oil
- Rempah Spice Paste (http://www.marthastewart.com/254905/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
- 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.
- 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.
- 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.
- Top noodles with gravy, remaining tofu puffs, beansprouts, fishcake, prawns, and scallops. Garnish with laksa and serve immediately.
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