This post is written for the Woods, who have been excellent hosts to us when we went over to Buffalo, NY, for the ISI conference and to visit Niagara Falls. The Woods is a good example of an exemplary family who desires to seek after God’s heart.
Recently, we sent a box of Laksa sauce kit to them and thought they could whip up this Singaporean dish. It was really easy and in all, it took me one hour to do it. A shorter period of time is possible if you skip making the shredded chicken. But you do need the following ingredients:
Gently place the eggs in a saucepan and add tepid water to cover by about 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered for 10 minutes. Remove the eggs from the water and place under cold running water until cool and peel the eggs and cut in half lengthwise.
Other ingredients include rice noodles, bean sprouts and shredded chicken (this is optional). All these ingredients can be purchased from an Asian supermarket. I hope you have one in your area!
After you have done your mise en place, fill two saucepans with water. One for blanching the rice noodles and bean sprouts, the other for making the laska gravy.
Next, blanch the bean sprouts for about 5 to 10 seconds. Apportion the rice noodles and bean sprouts into individual bowls. Now, we will go on to make the Laksa gravy. Fill the other saucepan with about 2 3/4 cups of water. Add the Laksa Premix and mix well.
When you have all these steps ready, it’s a breeze from now on. All you need to do is to add the various ingredients and then pour the laksa gravy over them. That’s it. Singapore Laksa!
Below is the version that Ken’s auntie cooked for us (from scratch and without any sauce kit!) while we were in Singapore.