You can try your hand at making some Singaporean noodle dishes at home with our noodles, Auria Malaysia's Chili Sambal sauce and Diaspora Co's Turmeric powder. For starters, here is an at-home version laksa recipe, courtesy of Chef Nora Haron, founder of Indomex, Nora's Pop-Up Restaurant in Oakland, formerly of the beloved Drip Line Oakland.
Chef Nora Haron’s Laksa Recipe
Laksa Spice Paste:
- 2 cups shallots, peeled and sliced
- 1 tsp Diaspora Co’s Pragati Turmeric
- 2 inch segment of galangal, skinned
- 1 cup lemongrass, finely chopped
- 2 cups whole dried red chilies, soaked until softened
- 1 cup fresh Fresno or Jalapeño chili peppers
- 1 cup candlenuts or macadamia nuts
- 4 teaspoons belachan (shrimp paste), toasted
- 1 cup canola oil
- 1-1/2 to 2 quarts shrimp or chicken stock
- 2 cups coconut milk
- 2 teaspoons salt, or to taste
- 1 batch of Laksa spice paste
- 3 boxes of Nona Lim’s Laksa Noodles
- 1 jar of Auria’s Malaysian Kitchen’s Hot Chili Sambal Sauce
- Grilled Shrimp
- Soft Boiled Egg or Fried Egg
- Rau Ram (also known as vietnamese coriander or laksa leaf)
- Julienned Cucumbers
- Fried Tofu Puffs
- Lime segments
- To create laksa spice paste, blend all ingredients to form a smooth paste, adding a bit of water if necessary.
- For the Laksa broth, heat the oil on medium heat in a large pot. Sauté Laksa spice paste until fragrant, around 5 minutes.
- Add stock and bring to a boil. Then add coconut milk, and salt. Bring to a quick boil, stirring continuously. Turn off heat once boiling.
- Tear a notch in each of Nona Lim’s Laksa Noodle pouches, then microwave about 2 minutes until noodles are steamed and separate on their own.
- Carefully remove noodles from pouch and place in bowls.
- To assemble the bowls, ladle laksa broth over noodles in bowl, add Auria’s Hot Chili Sambal Sauce and other garnishes, and serve with sambal sauce on the side.