Please note that this is an overdue event

SAFRA Punggol Foodtastic: 15 Min Home-Cooked Challenge Featuring Chef Ryan

Contacts

Foodtastic is a series of cooking and baking shows streamed live via SAFRA Punggol's Facebook Page!

Chef Ryan will demonstrate how to use basic ingredients to create yummy Singapore Laksa in just 15 minutes!

Singapore Laksa (Serves 2)
Laksa Broth:

2 tbsp. Cooking Oil
2 cloves Garlic (peeled and sliced)
300g Prawn Head and Shells (from prawns below)
45g Dried Shrimp (soaked in hot water for 5-10 minutes)
3 litres Water
1 Turnip (peeled and cubed)
1 Radish (peeled and cubed)
1 Carrot (peeled and chopped)
30g Rock Sugar

Laksa Paste (All-blend):

12 Dried Chilli (de-seeded for less spicy)
4 Shallot
60g Dried Shrimp
4 Candlenuts
2 stalks Lemongrass (lightly smashed with side of knife to release aroma)
1 stalk Torch Ginger Bud
1 piece Yellow Ginger / Tumeric (thumb-sized approximately 5cm)
1 piece Blue Ginger / Galangal (thumb-sized approximately 5cm)
1 tsp. Belacan (roasted)
6 pieces Laksa Leaves
5 tbsp. Cooking Oil

Ingredients:

300g Thick Mee Hoon (separate by hand)
80g Bean Sprout
1 pc Fish Cake (sliced)
4 pcs Tofu Puff (halved)
300g Prawns (remove shells for broth and deveined)
Sufficient Boiling Water (for blanching ingredients)
To taste - Salt
To taste - Sugar (if spicy)
Garnish - Laksa Leaves (finely chopped)
50g Fresh Cockles (optional)
60g Coconut Milk (optional)
On side -Sambal Belacan (optional)

Method:

To prepare broth: Heat pan, add garlic.
Add prawn shells and dried shrimps and fry until fragrant.
Pour water into a pan and bring to a boil.
Add in all broth ingredients except rock sugar.
Cook on high heat for 5-10 minutes while stirring occasionally.
Add in rock sugar before straining broth.
Finely blend ingredients for laksa paste.
Fry paste for 2-3 minutes on high heat and add into broth.
Bring to boil on high heat and cook for 1-2 minutes.
Season gravy with salt and sugar if needed.
Strain laksa gravy and keep warm (add coconut milk if needed).
Blanch mee hoon, bean sprouts, fish cake, tofu puff, prawns and cockles in boiling water.
Remove when cooked and arrange in a bowl.
Pour in gravy and sprinkle with chopped laksa leaves.
Serve with sambal belacan on side.