Laksa recipe - Unveiling Singapore’s Katong Laksa flavours

[@gabilup]

Just came back from Singapore where I had Laksa for the first time and I regard it as one of the main fundamentally original dishes of Asia. I loved your execution, the way you explain what you're doing and why you're doing it, your choice of toppings and ingredients. I salute you.

[@elizabethmah436]

Liz, your cooking brought a warm hug to me from Katong, Singapore. Thank you.

[@AuntieLiz]

Ty

[@ngken6275]

This is definitely the most beautifully done Laksa that i have ever come across!! Amazing work Chef Liz!

[@AuntieLiz]

Wow, thank you!

[@andyhooutdoors]

Hi Liz, why am I getting the feeling you were at the verge of salivating when looking at that beautiful bowl of laksa? There is nothing like watching a chef love and enjoy the food she has cooked. Yum!

[@AuntieLiz]

I was

[@lacrocklabombiyak528]

I smiled for 19 min straight just by watching her explain.

[@AuntieLiz]

Why thank you for watching and smiling

[@keffinsg]

As a Singaporean who lives in Katong, I approve. Seeing the rempah rendered till the oil separates shows it is totally legit.

[@KeithMilner]

As a westerner who lives in Katong, I'm interested to know where you recommend for good Singapore Laksa. 328 is a short walk for me and I've been there and enjoyed it, but I wonder if there's somewhere more recommended.

[@lq9734]

@@KeithMilner Sungei Road Laksa, confirm sedap!

[@starreddust]

@@KeithMilnergo to the one in Roxy Square. The original Janggut Laksa. It’s less spicy, and creamier than the other laksas you generally see

[@kenlee9019]

​@KeithMilner yes, the one in the food court at roxy Square is the original recipe, from the corner stall at Ceylon Road that closed down in the 1990s.

[@christan286]

@@starreddust wow, you know your stuffs. 328 came much later and open on the opposite side of Ceylon Rd.

[@Stick-a-fork-in-Gmorks-tort]

Very exciting. Figured we'd only have beef rendang today but now there's an excellent option for the seafood lovers. Happy tummies all around. Thank you, chef.

[@koktongtoh686]

Alternatively you can sauté the prawn shells in oil to extract the prawn elixir oil before putting into the prawn stock. Using the prawn oil to cook off the rempah.

[@davidgreenfield2329]

World Famous Katong Laksa Right on the corner of East Coast Rd

[@GrinGottsGBL]

Elixir🤣 what a world

[@HalcyonFold]

Singaporean here and you have a few tips, 1stly, add more Heh Bi (Dried prawns) the dried prawns will bring out absolute flavour. 2ndly, reduce the amount of sugar, a good laksa uses minimal sugar, 3rdly, always use more oil to fry the rempah off to get that wok smell coming off the rempah. 4thly always soak your noodles in the laksa broth with the ingredients before serving for all ingredients to absorb the broth. Hope this helps

[@fajarsetiawan8665]

to be honest, stock made from dried seafood is much better than fresh seafood

[@markwang5806]

That's just your opinion; others might have different preferences. Also, nobody fucking asked.

[@markwang5806]

That's just your opinion; others might have different preferences. Also, nobody asked.

[@rosshutch6205]

I am soooo happy that I subscribed to your channel and so is my wifey. My first taste of a Singapore Laksa was around 29 years ago and bang, I was addicted. Ever since then, I have tried and tried and tried to work out a recipe using everything I could find on the Internet, recipe books and notes from others that had tried to make the real deal. Whenever we have travelled to Asia, I am always on the hunt for tips to perfect my home made Laksa recipe. AAAAnnndd thanks to you, I now know where I was going wrong and it has made me very happy indeed! The prawn stock was always a part of mine but I had not cooked the rempah for long enough nor added enough oil. You are also the only one I have seen who smashes the Lemongrass instead of adding it to the blender and you don't add ginger. Thank you soo much as I am so very happy to finally be able to rest knowing I can make a batch of rempah anytime I want and of course wifey is also very happy with the result and I won't drive her made with my inane ramblings about secret ingredients. Thank you again 🥇🎉🎊

[@AuntieLiz]

Thank you Ross 🙏🏻 messages like this inspire us to continue creating and sharing our knowledge. The donation is extremely generous and I’m so happy to hear you’ll be using the video to cook for loved ones. Love it ✌🏻

[@azerial]

Ive never really thought about the color of the oil. Thank you for the information and the tips.

[@Ally-p5b9u]

Looks yummy! For my family, bean sprouts is a must ingredient! We also add hard boiled eggs.

[@nomad90125]

From one eastern chef to another. You have my praise for an excellent bowl of Laksa.

[@bigmoviefreak]

It’s amazing how we take this simple dish for granted in Singapore as you can literally find it everywhere, yet having to eat a bowl of laksa in the UK must be an absolute luxury for my Singaporean and Malaysian friends living there.

[@wnose]

20 years ago, it would have been impossible to source ingredients like galangal, laksa leaves & belachan. But it's different now, so all you need is a good recipe.

[@Roflmao6173]

Nowadays there tends to be a couple of Singaporean/Malaysian restaurants in various countries. But usually they upcharge till its quite expensive, can go up to 20 dollars for a bowl of laksa

[@yietlengribackeleong3366]

Wonderful to see this laksa dish made from scratch. I am very impressed and getting very hungry watching you made it. Thank you ❤️❤️❤️👍👍👍👏👏👏🌹🌹🌹😋😋😋

[@AuntieLiz]

So nice of you

[@odeanlawrence196]

Mmmm! That is my favorite Asian dish! I live in the UK and always go to a place called LYCHEE BAY ( previously called CHOP CHOP) in Shepherds Bush, next-door to Westfields, White City. I only go there when I'm down that side and always order the same thing: Singapore Laksa. Mine is served slightly differently each time I go, but always with the sambal of course. I always request some sugar and some black chilli; as neither ris put into the dish. I wish they would add sugar, like you did, because it really balances out the flavours and brings them out more. Each time I ask for sugar all the Asian staff give me a very strange look, but it's like you said, they all make it differently and in my case, the staff who work their are from different parts of Asia. Although I am of AfroCaribbean heritage and absolutely love the foods of my people, I really love Singapore Laksa and I could tell by the ingredients you added, your dish is packed with rich flavours, absolutely delicious; it was well made.

[@asiegbuchristian4712]

I tried it and it's so heavenly., thanks for sharing .

[@LovelyBunny-uv7gx]

You taught in great detail, thank you very much. I love Singapore laksa.

[@ducthai9514]

Miss Liz , your laksa recipe is authentical and full of flavors .I appreciate your cuisine of Singapore island .

[@subhashishdey4010]

I'm a vegetarian and I ate a Buddhist vegetarian version when I visited Singapore. So fucking delicious I'm still craving a second go at it.

[@pt4822]

Wow! The very first time I see AUTHENTIC laksa recipe on yt

[@jeffs.4313]

Looks freaken Delicious! A stunning dish. Well done, Auntie Liz! You're one fantastic Chef! I am looking forward to your next video.

[@MrDpigott]

That looks so good and relatively easy, going to be having a go at this one. ❤

[@gyakhoe]

the last look at the bowl before eating is what most of us are feeling. Amazing bowl. .

[@reconeix]

That bowl looks seriously delicious!!!

[@faridah_zaidi]

You nailed it chef. Remind me of how my late grandma cooks it. Wow.

[@MansMan42069]

For those wondering, "laksa" is a family of soup noodles made with a seafood-based broth. The broth itself may or may not contain coconut milk. They all invariably use "laksa" noodles, a springy rice noodle similar to udon but less chewy and thinner. Some may substitute this with egg noodles though I'm of the opinion that this no longer makes it laksa. Variations of laksa include: •Katong •Johor •Penang/Assam •Utara/Kedah

[@AuntieLiz]

Thanks for sharing!

[@kyris66]

I'm Singaporean but I personally prefer Sarawak laksa the best. Followed by Katong laksa.

[@toyshanger8945]

There is a dried version now which I thought it’s ridiculous.

[@toyshanger8945]

FYI Penang is Assam laksa and Siam laksa.

[@MansMan42069]

@@toyshanger8945 thanks, though siam and penang/assam a little different imo

[@GuyWithAnAmazingHat]

This is the most authentic laksa I've ever seen outside of South East Asia

[@macrick]

hahahahahahaha

[@dreamchaserJ]

Terima kasih untuk resipi ni kak. Minggu depan nak try masak

[@chalayan]

I love my mum's laksa since she grinds her own chili paste etc. We don't eat cockles and usually we have fishcake, prawns and hard boiled egg. So yum! Will try next time when I am back in London from Glasgow.

[@RolandKeszeg]

This dish just looks amazing.

[@aliwannigerry2060]

Well prepared in putting all the ingredients certainly this is really yummy, thanks for sharing this nutritious and healthy mouthwatering recipe, stay safe always.

[@mohahamadrizal2627]

This is really legit laksa as myself as a Singaporean would really love to go for it and dive in

[@AuntieLiz]

Thank you

[@samsimm]

So far I think this version is the best .

[@karenbenavente1124]

That does look Soo yummy 😋 I wish I could have some right now! 🤤

[@snowstanden9921]

Did you know that there is an annual laksa festival in Darwin, Australia. It is a serious competition, with entrants from other countries as well?

[@AuntieLiz]

I better go visit!

[@BananaRama-ck3ii]

I feel sorry for the bootyholes the next day

[@deucey89]

Auntie Liz bringing the heat, what a recipe!

[@AuntieLiz]

Always!

[@edwinmuliadi]

Candlenut = kemiri , correct! Auntie Liz knows her herbs & spices! Vermicelli rice noodles also correct! Gotta love that shrimp paste! Such a delicious laksa, can't wait for you to do the hokkien prawn mee👍 ps. Sooo many cockles mentioned... Washed cockles seems wrong, lmao 🤣

[@WhoStoleMyAlias]

Cockles are dug from the mud and it's not just inside the shell that you will encounter that mud. The fisher will rinse them in clean salt water, but it is always a good idea to give them an extra rinse yourself. I actually once got a bad batch where the animals were stuffed with sand. Ate a few but all the sand between my teeth made it a horrible experience. Threw most of them away.

[@usercs_2682]

It’s not wrong, I worked in a Malaysian restaurant before we wash cockles before serving it to customers

[@Jinkypigs]

Personally I prefer my lassa with yellow noodle. But yeah she know her stuff

[@Roflmao6173]

@@usercs_2682 pretty sure they were talking about the words, not that washing cockles is wrong

[@ponk2490]

Thank you for sharing the recipe, it’s looks great,I’m going to try to make it soon

[@gurintea815]

It's amazing how in touch are you with laksa. It's really accurate! And as a Singaporean I cannot imagine laksa without blood cockles haha!

[@CentlonCOD]

shes literally singaporean living in london

[@AuntieLiz]

I tried to get the closest thing to hum! It's difficult lah, having such different seafood. haiya

[@gurintea815]

@@AuntieLiz I agree! That's why you're awesome!

[@caminhantesolitario]

What a great recipe! Thanks for sharing it with us, auntie ❤Much luv from 🇧🇷

[@AuntieLiz]

My pleasure 😊

[@SM4SHaZ]

@@AuntieLiz Just to let you know the bitly Apron links on your videos are broken - I checked it on your last 5 videos (I'm looking for a good one) and they all give a 403 Error page

[@iamnotfooled]

Looks very authentic.

[@val.t7487]

Glad to see my favourite dish is appreciated in other countries too...

[@FatLittleButterfly]

definitely fry the shells first, then use the same oil to fry some chilli, then reserve that oil for your laksa topping. Add bean sprouts for "greens" Looks great!

[@Blindkenshi6969]

That soup looks absolutely delicious.

[@AuntieLiz]

It was!

[@siew2000]

Looks great. When is the recipe available? Can’t wait.

[@MrDummyisDumb]

This recipe looks great and all, but can we all take a second to appreciate how great Auntie is looking. Maybe it's just the new haircut but you look like you've got a new pep in your step

[@ZoesMediaStudios]

Very elegantly made video - Nice

[@86soulx]

looks very authentic, similar from what i get from the hawker centers

[@sahfahrisupar]

Perfectly made with love. Would love to visit your outlet to try this in person!

[@kingoffongpei]

I thought that with shrimp, there is a blood vessel running along the bottom (inside curve) of the body and the poop chute running along the top (outside curve) of the body. And when people traditionally say "de-veining," they are euphemistically referring to removing the poop chute. Is this shrimp arranged differently where that is actually along the bottom, or did you remove the vein and leave in the intestines? If so, why?

[@JohnWoo]

You're correct. She left the digestive track but took out the blood vessel instead. I'm not sure I can take her seriously as a chef. 😂

[@Alexander-zn5dr]

That was a bit weird indeed 😬

[@dwarfycottage]

De big prawn has two vein line. Vain poo line above need to remove as base vain line. Easy way I do it is get a bamboo skewer perch through second last two section of prawn and pull the long dark vain out.

[@josephinetan3442]

So much sugar n salt?

[@CruiseOnAWhim]

Watching this episode is making me crave for Laksa from a local restaurant called Panya in Honolulu. Come to Hawaii and do an episode! Please!!

[@AuntieLiz]

Lets ask hawaii tourism board for a sponsor!

[@CruiseOnAWhim]

@@AuntieLiz❤❤❤❤❤

[@ZainBeautifulSoul]

Yummy! Aunty Liz, have you tried Sarawak Laksa? I am from Sarawak but I don't know how to cook the paste for the broth. I normally buy the ready made paste. Sarawak Laksa taste so much different from West Malaysia Laksa. I hope maybe you can find out how to cook the recipe? 🥰💜

[@ericalim7831]

I am a S'porean living in Sarawak. I can vouch for you. Try Sarawak Laksa gravy / soup & add those cockles & tofu puffs. It's a perfect bowl of yummy rice noodles I could eat almost every day

[@ArchieSantok]

My favorite as I always visit Singapore

[@garyaufmann7739]

From one Chef to another...this dish seems like a slight spin om a Thai Panang Red Curry/ Tom Yum, right? I mean, everything is there in the spice profile using Thai red curry past with the inclusion of a dab of peanut butter, (sans candlenuts) yeah? Nonetheless, I just made it (because I make red curry's at home quite frequently) and its truly a BANG-EM-UP DISH! *EDITORS NOTE: I'd let the coconut milk/ shrimp stock reduce for a bit to add richness; that's what I did in mine) I know you will never have the time to read this because you spend all your time in the kitchen! Good job of breaking it down luv...you got my vote!

[@vashstampeed424]

I think chef Liz is all underrated because she is beautiful and is Asian English

[@lyejunnn]

Looks so good! Is there a recipe available for this?

[@tkmwong020480]

I like the Malaysian version where there is a mix of Egg noodles and Rice vermicelli, it just gives the bite more texture when eating the Laksa.

[@AuntieLiz]

I love that too. Depends on my mood but a curry laksa or assam laksa are also favourites… more videos to come!

[@cac1504]

​@@AuntieLizPenang laksa?

[@qweasdjfxb2042]

Very DETAILED n INFORMATIVE !!!!!!!! THNKS !!!!!!!!

[@AuntieLiz]

Glad it was helpful!

[@RogueCylon]

Lovely to discover a channel with a great chef. Subbed.

[@wan12345]

in Terengganu and Kelantan also have Laksa, we call it Laksa Kuah Merah and Laksa Kuah Putih. Also have type of Laksam but using the same kuah...

[@vannguyen2825]

Fuiyohhhhh Auntie Liz....very tasty laksa..Uncle R would approved.

[@shuilong52]

May i suggest try frying the rempang until the oil starts to seperate. also dry frying the prawn shell and add the broth when the fragrance starts to come out.

[@zoro21992]

That looks so good

[@sheeba8676]

Looks awesome! It's interesting that you would just boil the shrimp vs dropping them in the soup similar to the spong stuff. The shrimp would have absorbed the beautiful flavors of the soup.

[@AuntieLiz]

Can do either way ☺️

[@applesept339]

Well done! Cook and explain correctly, yes, this is authentic Laksa. Usually they put lots of dry shrimps(haibee) to cook with it to give a stronger broth, and also to soak the Taupau, to squee out the saltiness and oilyness of it. Anyway, the laksa looks delicious, I will have to look for it these few days to eat it. Thanks

[@AuntieLiz]

thank you so much. I can't wait to come back to SG to have another bowl of laksa

[@AlphGen]

very true about cutting up the noodles, used to live near Katong and all the best laksas were served with a spoon only

[@truola5819]

Awesome recipe, looks really tasty

[@lornawilliams-astley2716]

Beautiful work, Aunty.

[@klutzycrawler1051]

some said put a bit of chillie seeds when washing the Kerang or some lemon leaves... they tends to make the kerang spits sands out of them..

[@mohahamadrizal2627]

My late mum would boil a wolf herring fish and saperate the meat and blend it together with the paste for extra flavour

[@CookingOnTheWeekend]

Another AMAZING video!! I don’t know if it is just me but it feels like something with the production/editing or maybe you, went to a next level with this video. I can’t put my finger on it but I love it. Thanks for bringing us another awesome video!

[@richardwhitfield7766]

I used to get a deep fried pork chop laksa at a restaurant in Macau about 1/week - loved it, and I love the many different laksas you can get in many places, even in Melbourne

[@Barelybisdak]

What’s the place called?

[@richardwhitfield7766]

​@@BarelybisdakI am not sure of the name, but it is the Chinese restaurant at One Oasis in Taipa

[@damiann4734]

That laksa bowl looks amazing.

[@zxn-hn4tv]

this video needs more views

[@glennchua9043]

Yummy! Can i try your laksa please? I love laksa. Its one of my favourite dishes😃😋😋😋😋👍👍👍

[@justinlim7598]

Amazing bowl of laksa

[@paulwagner688]

I'll have to look up your catalogue, but if you haven't yet, can you do a definitive Hainanese chicken rice for the home cook without a lot of gadgets (space issues) like a rice cooker?

[@pplepiew1]

Check out Adam Liaw chicken rice.

[@mrmuneer8468]

One detail, that is , the raw prawn shelve should be fried first few minutes until it turn up reddish before transferring into water for cooking into soup base; ( this process would increase taste of yummies.)

[@pksteffen]

Yum!!! Hoping that I can source these ingredients in the desert. 😂 If not, I need to hop on a plane.

[@Slow-wipe]

That's absolutely gorgeous the laksa's doesn't look bad either

[@rizlanghazali985]

Wow real sg nyonya style...

[@kjohn1951]

beautiful presentation..... Keith from Texas

[@robertmarks713]

I'm making this! I miss laksa from when I worked in JB.

[@paulwagner688]

What is the blender that you use and is it available for home use? A blender that also cooks sounds like a neat thing to have.

[@AuntieLiz]

It is for home use. Thermomix

[@juliayeo2645]

Thank you for showing us how to make laksa especially for those of us who are not living in Singapore. Making this will be like medicine for homesickness. Most. Of all using ingredients that can be accessible n adaptable. Love you and keep up the good work

[@samvan7787]

Enjoy watching your show!

[@AuntieLiz]

Glad to hear it!

[@mii0130]

This recipe is a winner! I can't wait to try it! Love spicy noodles

[@HeavyMetal0]

Woah 😧 looks freaking delicious and yummy.

[@wulfenii64]

That looks like heaven.

[@AndyUkLeic]

My wife's from Kuching, so I have to say (and I agree) Sarawak laksa is the best... That being said, I will be trying this... My local Asian supermarkets don't have laksa leaves and and be interested to find a seller in the uk. We hope to visit Mei Mei soon... Thanks for another helpful video Andy.

[@Syn741]

i never tried sarawak laksa before. how is it different from singapore's one?

[@AndyUkLeic]

Bean sprouts, fish balls, served with sambal and calamansi lime... I think the stock has a little tamarind..

[@AndyUkLeic]

And a boiled egg

[@Syn741]

@@AndyUkLeic is it similar to penang laksa?

[@AndyUkLeic]

The only Penang lakes I've tried have been really fishy (see Anthony Bourdain in penang).. the sarawak laksa is a lot like this Singapore laksa

[@phillipgregory3810]

I ve just come across your chanel. Very good. I need a cook book . Would of made for an ideal Xmas present. Too late for this year. Maybe next year ?

[@Your.Uncle.AngMoh]

Paling sedap dan enak2. Die die must try! There are more versions of laksa than a cat has hairs. I think each old auntie will have her own version.

[@ragga_muffin_84]

Looks delicious

[@stuart207]

The cockle sheds at Leigh on sea are something else 😂

[@cycglplg]

You're definitely right, this is the version I ate growing up, and this is the version that gets Singaporeans excited :) I live in Perth now, and they don't have this version here :(

[@mamaconnieskitchen8302]

Wow, based on the ingredients I know it is delicious 😋

[@fishon1273]

The ingredients for the broth is almost similar to Sarawak Laksa.. In Malaysia we call that leaves, "Daun Kesum"..

[@blueclothes1]

Pure fire Chef! 🔥