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    Laksa Singapore

    Uploaded by

    ardanageral
    Laksa Singapore is a soup originating from Singapore. The soup is made with a laksa paste containing dried chilies, dried shrimp, candlenuts, garlic, shallots, lemongrass, galangal, turmeric and shrimp paste. This paste is blended and added to a broth containing shrimp skin, water, coriander stalk and coconut milk. Additional ingredients like fish sauce, sugar and salt are added before simmering for 10 minutes. The broth is then strained and ingredients like shrimp, fish fillet, konnyaku noodles, tofu and beansprouts are added to the broth before serving garnished with coriander leaf.

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    © All Rights Reserved
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    Laksa Singapore

    Uploaded by

    ardanageral
    20 views2 pages
    Laksa Singapore is a soup originating from Singapore. The soup is made with a laksa paste containing dried chilies, dried shrimp, candlenuts, garlic, shallots, lemongrass, galangal, turmeric and shrimp paste. This paste is blended and added to a broth containing shrimp skin, water, coriander stalk and coconut milk. Additional ingredients like fish sauce, sugar and salt are added before simmering for 10 minutes. The broth is then strained and ingredients like shrimp, fish fillet, konnyaku noodles, tofu and beansprouts are added to the broth before serving garnished with coriander leaf.

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    © © All Rights Reserved

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    Laksa Singapore is a soup originating from Singapore. The soup is made with a laksa paste containing dried chilies, dried shrimp, candlenuts, garlic, shallots, lemongrass, galangal, turmeric and shrimp paste. This paste is blended and added to a broth containing shrimp skin, water, coriander stalk and coconut milk. Additional ingredients like fish sauce, sugar and salt are added before simmering for 10 minutes. The broth is then strained and ingredients like shrimp, fish fillet, konnyaku noodles, tofu and beansprouts are added to the broth before serving garnished with coriander leaf.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    20 views2 pages

    Laksa Singapore

    Uploaded by

    ardanageral
    Laksa Singapore is a soup originating from Singapore. The soup is made with a laksa paste containing dried chilies, dried shrimp, candlenuts, garlic, shallots, lemongrass, galangal, turmeric and shrimp paste. This paste is blended and added to a broth containing shrimp skin, water, coriander stalk and coconut milk. Additional ingredients like fish sauce, sugar and salt are added before simmering for 10 minutes. The broth is then strained and ingredients like shrimp, fish fillet, konnyaku noodles, tofu and beansprouts are added to the broth before serving garnished with coriander leaf.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    LAKSA SINGAPORE

    Page : 1 of 2 Amount of Portion : 10 portion


    Date : 7/9/2021 Portion Size : 150 ml
    Type of Dish : Soup Serving Temperature : Hot
    Origin : Singapore Serving Tools : Soup Plate
    NO METHOD QTY UNIT INGREDIENTS EXPLANATION
    1 Prepare Laksa Paste: Mise en Place
    30 gr Mild dried chilies
    90 gr Dried shrimp
    30 gr Candlenuts
    40 gr Chilies
    130 gr Garlic
    200 Shallots
    gr
    50 Lemongrass
    gr
    100 Galangal
    10 gr Turmeric
    20 gr Shrimp paste
    Broth:
    150 gr Shrimp skin
    1500 ml Water
    Laksa paste
    40 gr Coriander stalk
    450 ml Coconut milk
    15 ml Fish sauce
    15 gr Sugar and Salt

    300 gr Shrimp (peeled)


    200 gr Fish Fillet
    200 gr Konnyaku noodles
    100 gr Tofu
    110 gr Beansprouts
    10 gr Coriander Leaf
    2 Blend Laksa Paste: Using chopper, blend all the
    30 gr Mild dried chilies ingredients until became paste.
    90 gr Dried shrimp
    30 gr Candlenuts
    40 gr Chilies
    130 gr Garlic
    200 gr Shallots
    LAKSA SINGAPORE

    Page : 2 of 2 Amount of Portion : 10 portion


    Date : 7/9/2021 Portion Size : 110 ml
    Type of Dish : Soup Serving Temperature : Hot
    Origin : Singapore Serving Tools : Soup Plate
    NO METHOD QTY UNIT INGREDIENTS EXPLANATION
    50 gr Lemongrass
    100 gr Galangal
    10 gr Turmeric
    20 gr Shrimp paste
    3 Add & Boil 150 gr Shrimp skin Add all ingredients into a
    1100 ml Water stockpot, stirring, bring to boil,
    Laksa paste after that simmer for 10
    40 gr Coriander stalk minutes and turn of the heat.
    350 ml Coconut milk
    15 ml Fish sauce
    15 gr Sugar
    To Taste Salt

    4 Strain Broth Strain the broth


    5 Add 300 gr Shrimp (peeled) Add into stockpot with the
    200 gr Fish Fillet broth, boil for 3 minutes

    6 Add 200 gr Konnyaku noodles Add to stockpot then boil for 3


    100 gr Tofu minutes
    110 gr Beansprout

    7 Serve & 10 gr Coriander Leaf Serve the soup using Bowl


    Garnish Plate, and garnish with the
    coriander leaf

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