Updated: Aug 12, 2020
Coarse Vermicelli (laksa bee hoon): 1.2 kg
Dried Beancurd: 1 packet (10 pcs, to cut)
Laksa Leaves: 120g (blend with water)
Coconut Milk: 300g
Water: 2 litres
Oil: 10 table spoon
Vegetarian Fish Cakes: 3 pcs (cooked and cut)
Hard Boiled Eggs: 8 pcs
Bean Sprout: 200g (washed and blanched)
Laksa Paste Ingredients
Lemongrass: 2 pc
Blue Ginger: 30g
Old Ginger: 20g
Candlenuts (Buah Keras): 40g
Chilli Powder: 100g
Laksa Leaves: 70g
Ginger Flower: 1 pc (approx. 50g)
Water: 300 ml
Mushroom Powder: 4 tea spoon
Vegetarian Stock: 2 table spoon
Sugar: 3 tea spoon
Salt: 2 tea spoon
Blend all laksa paste ingredients into a fine consistency.
Heat 10 table spoon of oil in a wok, then add laksa paste and fry till oil and chilli paste are separated, remove and set aside.
Add 2 litres of water into pot and put to boil. Put 2/3 chilli paste into pot and set aside balance as condiments. Add dried beancurd and blended laksa leaves into pot to cook for 15 minutes. Add coconut milk and seasonings and mix evenly.
Boil water and soak vermicelli till cooked.
Serve cooked vermicelli with laksa sauce. Garnish with extra laksa leaves and serve.
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong