I Went To Singapore To Find The ULTIMATE Singapore Laksa Recipe | Marion's Kitchen
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- čas přidán 25. 08. 2024
- There’s laksa, and then there’s SINGAPOREAN LAKSA. And you guys - what a flavourbomb. Laksa from the Lion City - Katong Laksa -is creamy, funky, spicy and just plain HEAVENLY. And I’ve got the from-scratch recipe to make this Asian classic at home. Rejoice.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Jak na to + styl
This looks absolutely, mouthwateringly delicious and can I say I'm BLOWN AWAY by how authentic everything is. When Marion made that prawn stock, first frying up the shells and heads, and then advising us to _crush the prawn heads and shells to extract maximum flavor_ I immediately _knew_ this was the real deal! 🤩Generations of Peranakans have been making prawn stock and laksa this way! 💖
ok so a couple of things to addon.
1. you gotta blanch the cockles first, ( lightly) its not safe to eat out of the shell raw.
2. what you wanna do with the tofu puffs, is cut them open ( in half will do) then let them cook with the broth. normally or at least how my family does the broth, we keep the prawn heads in throughout the entire cooking process uptill ladling it into the noodles. the tofu puffs are supposed to be vassals that soak up the broth. cooking it in the broth will make it a lot softer for a nicer texture and to cook off the sort of process oily taste it has straight out of the packaging.
My word girl!!! I was lost after the first blending! No way I gonna attempt this one. Love the complexity of flavors and would dearly love to taste what you put together. Drooling here!
Sambal exists in so many variants and it's such a versatile add-on to a ton of dishes.
I make a Laksa every boxing day (day after Xmas)... I use the left over lobster and prawns.
To all my 15 years in Singapore, i have tried laksa in many places there including Katong laksa. But there is this one small Laksa shop in Yishun that I really missed because of its taste. A lot of people are queueing there always. Unfortunately, i dont know the shops name 😂
928 Yishun Laksa
@@-JvL- oh, yes!!! Its 928 Yishun Laksa. I love their laksa there.
My inlaws are from Yishun...we so miss the hawker centers of Singapore!!!!!😭
Yass !! They had great laska too .. my father was Angelo from Michaelangelo's in Holland Village!
You can use the same laksa paste to make laksa fried rice or even laksa spaghetti with seafood. YUMS !
She makes it look so easy, looks so yummy 🤤
Watching you devour the Laksa, we go to singapore, and smiling watching you enjoying the laksa so so very yummy yo go go girl❤
Being a singaporean, I have to say 328 Katong laksa is really the best, the soup concoction, sambal, cockles all just come together perfectly. any other hawkers laksa is great too but nothing like 328 Katong laksa that can bring everything together nice
OK lah!
Which is the original Katong address shes at?
@@stevethea5250 Original Katong laksa is at Queensway shopping centre. 238 is a copycat.
328 Katong laksa is probably the worst "big name" laksa in Sg, the Sungei road laksa is so much better than it's not even funny.
@@stevethea5250 Look up roxy square janggut laksa, that's the one at queensway that's been mentioned though they also have a stall at roxy square
Woww Marion you just keep getting better and better. Love your channel so much!
I spent the better part of today in the kitchen following this recipe, but Oh My God was it worth it!! I've never had laksa before making it - it is freakin' amazing 🤤.
Oh my goodness i am sooo hungry now!
Coming from Singapore, this bowl of laksa is probably the closest to the authentic except for the cockles which we would have it semi cooked with the broth!
I love laksa don’t know if I want to make it😅 I enjoyed the Singapore laksa when I went there
I’ll take a cocktail! 😮
Great research! Looks like it came out fantastic!
I have never had a laksa dish. Now I have another to do item.
Here is a life hack for you Marion. If any of your plastic Tupperware, utensils, or plastic blenders get food stains from turmeric or the like, just simply put them in the sun and it will remove both the stains and smell for you like magic. BTW, love watching and recreating your recipes.
Marion the Brave...making and eating laksa in a white top!
Singapore laksa is definitely special. One of my favourite dish. So comforting, rich and super yummy. ❤
Oh mine Marion! I missed you! Honestly to Singaporean, 328 Katong Laksa isn't the best, a tad overrated with all the hype, the one opposite at Roxy Square has a better lemak gravy!
In indonesia, shrimp paste called “terasi”. Usually i burn the shrimp paste on fire stoce directly😅
Definately a dish i would like to try and make for my friends ❤ the richness of flavour is what i am living for ❣️ huge fan of your kitchen and where i come from is the Netherlands, and we only taste salt and pepper most of the time ❗️ so i am happy with this recipe 🥰😘 🤤😋 thank you ❣️
Impressive!!! Thank you for time and energy of creativity a masterpiece 🎉🎉🎉
Congratulations! Your top is still pristine white (no splatter marks) after eating a laksa. That's a feat.
I was thinking the exact same thing😂
hahaha, yeah. to think that when I want to eat laksa at the hawker centre I'll have to see what I'm wearing for the day. White or light coloured clothings? no no, absolutely no. Cannot eat laksa! hahahahaha
Yes my fav place too for laksa ❤
this is what i call the hardcore, full monty recipe. it's like running the marathon, you gotta do it at least 21 times in your life.
Your Laksa looks awesome, Marion, thank you, makes me wanna return to Singapore immediately. I am missing half an egg for garnish, but it may not truly belong there.
The egg doesnt belong in there, just extra stuff to make it seem luxurious (to charge you more)
I swear I was waiting for the boil egg to top it off🤣🤣🤣
Candle nut aroma can’t be replaced
My main question is, why is laksa so cheap when so much effort and ingredients goes into making it?!?! You can get Laksa at most hawkers and coffee shops for below $10 in Singapore. Thank you Marion for making this video!
Big batch cooking allows you to spend a bit more on multiple ingredients to make complex dishes.
Because it's not pretentious food, it's the food for people, likewise with Pho, Ramen and everything else takes so much time to make, they are still very cheap to eat but very complex to make
You can get laksa for $3.50 not $10
@@lilacfunk I said “below $10”
Singapore laksa taste like mee kari it's so good
As a Singaporean, I approve of this recipe although it needs more dried prawns in the spice paste. To amp up the flavour of the prawn stock, use chicken stock instead of water. The same spice paste can also be used to make sayur lodeh and lontong.
I lived in Katong for a time.
Great food, great neighborhood
I want to see more of your Singapore content ❤
scroll through her page she has sooo much!
Terrific lesson. So, Vietnamese mint = laksa leaf . What do you think about including kaffir lime leaf, sugar and lime juice to balance? (I'm sure there's hundreds of laksas!!!)
Will defo make!
Great suggestion of Kaffir leaf and lime juice, it's mouth watering.
Vietnamese mint is also known as Daun Kesum in Malay.
@@manithangavalu7885 Thank you, and thank you about daun kesum!
hardboiled egg too
Didn't know it was this straight forward!
I wish I had all those ingredient, but that recipe is Soo involved
I'd love to try this already made but I know I'd never be able to make it myself 😢
It looks so delicious though
I stayed in that area when I went to Singapore!
Would it be possible for you to post info about the tour guides you use in the cities you visit? I would love to utilize them if I decide to travel to some of these cities 💜
Very good attempt and a good starting point. Truth is that there are variations/ family secrets to each recipe. If nothing else, it is a great record as a starting point for future prosperity
Now I'm off for a laksa breakfast of my own.
What an amazing video! ❤
Hi marion...thanks for your sharing
looks delicious!
Laksa leaf is wonderful, easy to grow as well in the uk.
Wowwwwww the ultimate laksa. I will try this some day, but there’s like 2 -3 days of prep for me with my physical challenges but will be done some how
🩵🌸💜 all your dishes are amazing
Katong laksa is sooooo good
Please do try Laksa Sarawak from Malaysia.. i love Marion's Kitchen. ❤️
Delicious 😋🤤😋🤤😋🤤!
I think you are born with the magic touch for the delicious tastes!I love to watch your vidéos.Thank you and God Bless
What? No hay bee?! That's the base and Umami!
Let's wait for UNCLE ROGER to do a review on this video!!!
Hello Marion oh my goodness, that looked delicious!! Thank you for sharing & have a wonderful day & Happy Father's day to your husband. ❤️☺️
Nooooo 328 Laksa standards have dropped so much! Frankly the best laksa I’ve had in years was in a hotel room service. Lol.
queensway is very good. been a couple of years since i've eaten there tho
Please do suggest some alternative to shrimp/prawn all of its kind.. As I am generally allergic to crustaceans.. But I do want to enjoy the Laksa(may not be authentic) but the experience is all I am after. Thanks.
use fish. sometimes we use mackerel. boil the fish including the bones and head. then shred some of the meat into the blended spices in lieu of belacan (which is the shrimp paste). the boiling of the fish resulted in fish broth which u use to make the laksa broth in addition to the coconut.
i make it this way as I'm allergic to prawn, but it's not something i created. It's an actual substitute we Malays sometimes used. For the sambal, u don't need to add any belacan or fish, it will still work.
We also use fish to create another type of laksa called assam laksa, which has another totally different taste profile, ie, tangy and hot without coconut milk.
Hi Marion, do you know where to find blood cockles in Australia? 😄
so good yummy yummy
Would you consider making jajangmyeon PLEASE! So many recipes but I want to see how you make it and if there is an alternative for the pork. Please!
Damn this looks good❤
Bold to say Nancy is the founder of Katong Laksa unless you literally mean 328 Katong
If you’re still there you’ve got to try the national dish hainanese chicken rice!
In Malaysia we also call this dish curry mee.
Curry and laksa is different in taste. I like curry mee too.
You can find curry mee in our hawker centres, it is a totally different dish.
“In malaysia” everytime malaysia… this person didn’t even put malaysia in the conversation
Marion! I had something at an Indian restaurant called malay something, it was a very sweet sauce, I think maybe it had bananas in it... can you recreate something like it??
Sounds like malayalee payasam
@@lilacfunk according to my googling that's a dessert, I probably didn't make it clear but what I had was a sauce with shrimps (or whatever proteins I could have chosen) and rice. Basically like a curry sauce except not (or not just) curry and very sweet.
Yummy laksa ❤
Hi Marion, I have a freakish allergy where I’m only allergic to shrimp and no other shellfish. What can I use instead of shrimp paste and dried shrimp? I’m in New York with access to LOTS of Asian markets that carry dried fish, etc. Anchovies maybe?
Laksa in Malay means Ten Thousands because it has 'ten of thousands" ingredients in it
When I was in Singapore I tried so many laksas, but not a huge fan of the dried shrimp flavour. Eventually I found someone selling something called "Myanmar laksa" that was fantastic, without the shrimp flavour. But I can't find any info about this recipe. Does anyone know where I can find a recipe for "Myanmar laksa" please?
what a cool cude ..... lollll 😁
In the 60s i ate laksa at the roadside stalls 1 bowl only 10 cents and hock lam street char kway teow 1 plate 30 cents,kway chap 1 bowl 10 cents
where you ate the laksa? singapore or malaysia?
@@ukchub6633 Singapore hock lam street
Oh the knife-pounding method's back eh 😂
It looks so good 😢
Hi Marion! This looks awesome, but I'm allergic to chilli. Would I be able to substitute roasted and fresh capsicum?
What kind of reaction?
no
Yummy seper mantap
How long can you keep the laksa paste in the fridge? Can you freeze it?
yes
328 laksa isn't the best laska in Singapore for sure. 😅
my fav is janggut
Which variety of chillies are these?
Hello thank you for the most amazing wonderful super delicious yummy Recipe and thank you for your video enjoy 💟💟💕💕🔴♥️♥️💞♥️💕💓🥰🟦🩶🟠🟠💗🟠🟠💕💟🔴🔴
hahaha everything is unique in SG
Laksa is more like Khao-soi or Tomyum? or somewhere in between?
No, katong laksa is rich in coconut milk, tomyum is spicy, sweet n sour.
Missed seeing your BKK kitchen! And your laksa looks delish!
❤🤍💙 all your videos #MARION👍
After reading all the comments, definitely won't visit the stall for the supposedly best Katong laksa 😂😅
When I saw find ultimate laksa recipe in SINGAPORE, I knew this video is going to be a huge joke 😂😂😂
Laksa is one of my favorite soups. nobody in my family likes it and thats so great because i have 3l of soup just for me :-)
Looks good and nyammy ❤ but please do not cut the noodles😊
This is the authentic katong style which she is trying to recreate. So yea to cutting the noodles.
Shrimp paste stink when it is being roasted but smells divine during the cooking process! The use of candlenuts in this recipe reminds me of the Nyonya influence.
I made this recipe, and I ended up sweating and crying because it was so hot. It tasted good tho
Is the dried shrimp the frozen ones ?
I dont think you need to freeze dried shrimp because it is dried and can keep just in the fridge.
For me, Hawker Chan's laksa is one of the best. A bit pricey.
Hawker chan? Isn't they selling chicken n roast meat?
@@hawkhea7527 in the Philippines 🇵🇭, they also serve 3 variants of laksa: poached chix, seafood (shrimp n fish balls) and fish balls. All delicious!
Absolutely mouth watering Also how can you not get any drop of lakso on your white shirt while making and eating it!
Nancy isn’t the original Katong Laksa, but the rest did not quite survive the laksa war in those years.
You didn't write down the recipe
Looks good but the noodles need to be thicker
Well the noodles in the original dish were thin so no! Laksa utilities thin noodles. This is not ramen 🍜.
😮😮😮
I've had many laksas in SG including the Katong, but I prefer Malaysian laksa. Better flavor. SG food is a bit blander as a whole, but I like it better there than KL.
Most Msia hawker food taste good bec of MSG added.
Btw, if the dry tofu are cooked together with the laska broth until they absorbed the flavour will taste even better
@@mkngpauline I don't mind msg. It doesn't affect me.
looks better than katong's. katong's too sweet.
Gal!! U r guillible. Nancy laksa standard has dropped over the last.20 yrs but her price has increased from 2.80 to 7$ now
O M G
Nahhhh... it is a sponsored video by Singapore. That´s the reason she has to praise Singapore so much.
It is tasty.