Archive for February, 2010

Singapore Laksa

Favourite hobby halted.
– gasp – 

Cooking dinner this eve.
– even bigger gasp! – 

Pains me to admit, but it’s been weeks. Weeks! I know, shame. 

Fully-stocked fridge. Equilibrium restored. What to make? 

Searched for recipes online, flipped through a few cookbooks, peeked in the cupboards… and there, two yukon gold potatoes about to sprout their own, made the decision. 

Potatoes. Curry. Noodles. Prawns. Spice paste. Singapore Laksa! 

Well…my version of Singapore Laksa. 

I don’t follow recipes well. And ultimately, throw what I like into a pot…and taste-test until satisfied. 

Also, too impatient to snap pics as I go. So, here’s one at the beginning – garlic & onion. big mound of it. love my garlic. 


Roommate comes home to find soundtrack of Glee blaring (don’t judge), kitchen a complete disaster (organized chaos), slight burning smell (yep, burned bottom of one pot) & one happy asian slicing & dicing to add to simmering pot of…. yum!

Bless her heart, not even a toe into the kitchen. Probably too scared. 

Instead…..wait for it…… 

She starts cleaning. 


Yep, what my lovely roommate does to unwind after a hard day at work. Give her a cloth, some Windex & she’ll attack your hard surfaces as well. Pretty freakin’ amazing. 

20 min later – after vacuuming has finished, but before mopping of the floor commences – I’m spooning spicy coconut curry broth over noodles…dinner is ready! 

Singapore Laksa



Verdict? Ooo, so good… x 2. 


8-10 frozen prawns
2 stalks of celery
1 half-ripe tomato
3-4 cloves of garlic, minced
1 small white onion (or red onion)
2 yukon gold potatoes
8-12 mushrooms
1/2 can of coconut milk
1 can of chicken broth
1 ‘Singapore Laksa’ spice paste
2 tbsp vegetable oil
Half a package of rice vermicelli noodles (cooked according to instructions) 

(follow at your own discretion) 

Heat oil in saucepan. Sauté 1/2 the mound of onion & garlic;
Throw in prawns. Cook at medium heat until pink & ready. Set aside. 

In pot: (in no particular order…someone is cringing right about now) 

Add remaining onion & garlic, potatoes, spice paste – stir fry until fragrant;
Add coconut milk & stock to spice paste (before pot starts to burn);
Add celery, mushrooms, tomatoes, shrimp; stir well & bring to a boil;
Simmer on low heat for 10-15 min (make sure potatoes are done);
Serve piping hot over cooked noodles;
Garnish with beansprouts / thai basil (or sadly, nothing in our case – next time) 

And enjoy! 

Singapore Laksa


fyi: leftovers with steamed rice tomorrow…come drop by.


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