I just made this, and the whole family loved it! I followed every step (the crushing of the prawn heads really made the broth special!). Thanks uncle! I used angel-hair pasta thats been in my pantry for quite a while, theyre thin so super fast to cook and if cooked al dente also springy!
Although I can get a $3 laksa just 3 mins away from my house. I will gladly take my time to make this amazing pot of laksa. The smell in my kitchen is just unbelievable. Thanks Roland and Jamie!
Whenever my family want to eat laksa, this is the only recipe that I will follow. Guess this was my 10th times or more using this recipe. My family and guests always love it and it really tasted and felt 'homemade' laksa!
Started gathering the ingredients a few days before. Went to Indian, Vietnamese and Chinese markets to shop for the ingredients. Decided to make double portions since preparation took much time. I cooked one portion of the rempah and froze the other half. Tasted good. Thanks for the recipe ! BTW I live in California and that's why I had to hunt for the ingredients.
Hello from Singapore! Wow, that's a lot of commitment to get this dish out. Glad you enjoyed the recipe. We're coming to California for a vacation in November. So looking forward to it. :)
Thank you so much for sharing this awesome recipe and the method in which you cook it! I’m a Singaporean who has been living in Perth, Australia for the last 12 years but never attempted to try laksa as I always looked forward to it when I went back to Singapore to visit family. My Aussie husband loves anything spicy and this is one of his favourite dishes, so I decided to finally make it. My first attempt didn’t turn out like laksa. I followed the recipe from a Singapore cookbook too. The ingredients were pretty much the same but the method was slightly different. After attempting it again by following your method, I got the laksa that I’ve always remembered from Singapore. I was so happy and so was my hubs! I would say to anyone making it to try and find fish stock(if you don’t have the time to make the prawn stock) as my first attempt with chicken stock didn’t turn out the same (unless someone else has been successful with it..?). It was still a nice curry soup but not the same as the laksa I know. I also made this with crushed ginger from a jar as I thought I had galangal and proper ginger in my fridge but they were too old to be used. The result was still an amazing laksa. Thank you once again. Will definitely be making it again!
Hi Stephanie. We’re so happy to hear from you. We’re terribly sorry for our late response. Been really busy at work these few weeks. So glad it’s the weekend. Phew! Awesome 👏🏻 Glad to know that this recipe passed your taste test. Another phew! Hehe. We’re very happy to be able to help you feel like you’re back home in Singapore. Try out more of our recipes k and let us know what you think. Happy cooking & have a wonderful weekend!
Hi Stephanie, I live in Perth also (I'm Aussie) My wife and I lived in Singapore in the early 70's and fell in love with the food, so I set about collecting and growing my ingredients for my Laksa, you can grow them in pots, as they grow quite well here in Perth, I have that much galangal growing it will take over my backyard, also laksa leaf growing in pots, Bunnings have the young plants for sale in the garden section, as well as lemon grass, the tumeric I went to the asian grocer near me and just bought some fresh tumeric and grew it also in a pot, now I will never need to buy it again I have so much, the laksa leaf, but it does die off every winter here as it is just too cold, but I just get more from Bunnings at the start of Spring and it will grow all summer, if you would like some galangal plants let me know and you and your husband are quite welcome to to some plants for free
George Copley wow! I'd love to get some tips! I moved to Perth from Singapore last year and have been trying to grow ginger, chilli and garlic in my garden. The garlic looks like it's growing but I killed the infant chilli plant and so far no luck with ginger. Over the last year most of my garden work consisted of trying to make the soil healthy as it was waxy, arid and infested with aphids. My partner and I got a worm farm and have been collecting mulch from a nearby recycling centre..a veggie/herb garden would be a dream! I'm keen to get in touch for some gardening wisdom 😄
HI @@ChristabelKSY-by5jh You are most welcome to ask for any gardening tips as I grew up in Perth except for being away from Perth during my army service in the 60's and 70's, that is how my wife and I lived in Singapore in 1971 - 1973 and by all means you can get in touch and I will be more than happy to help you and your hubby, to grow your vegetable garden cheers
George Copley Wow..I never got to experience Singapore in the 60s/70s..I was born in 90 😅 That would be amazing!! Thank you!! Do you have facebook? Would be easier to communicate via messenger.
Thank you so much for sharing this Singaporean dishes recipe! I've been in Singapore for 4 yrs.and I missed this food a lot! I' m glad through your you tube channel! I can cook this for my family! More Power! Godbless! New subscriber! Love from the Philippines!
I was wondering "what is galangal?" "Blue ginger?" until I searched on google and realized that galangal is Lengkuas (indonesian) 😂 Thank you for the recipe, I will try to make it because I like the taste of Singapore Laksa 👍
wow!! i live in australia about 45 minutes away from the nearest asian grocery stores so i can't get everything for this today but i'm going to try making it this weekend!! always wanted to make better use of my prawn heads
Looks tremendously yummy and I'm sure it is!! . .. i will try using your recipe and ingredients to cook the Katong inspired laksa sometime next week. Singapore Laksa has always been a favorite of mine. Thanks, Roland for the precise steps in cooking the laksa.!! In fact, there are so many dishes in Spice N' Pans that I will want to try as these are really good. Cheers from Vancouver BC, Canada!!
I absolutely loved this video! I wish I could taste it because I guarentee I have not had Laksa as good as this looks! Please continue posting more amazing Singapore dishes! :)
Hai. I made this one today. Surprisingly it turn out to be DELICIOUS. Never expect it going to work. Thought i will fail since there's a lot of thing needs to get it ready and missing a few things. But, not bad. Thank you for sharing the recipe! 👍🏻😊
I've been looking for a Singapore laksa recipe! Ever since I saw someone on RUclips do a food tour of Singapore, that dish looked the most delicious. I'll try to see if I can find a these ingredients where I'm from! Thank you!!
Thank you so much for sharing your owesome recipe Sir.. I have been staying in spore for 18 years but never cook laksa from strach, if I miss to eat laksa I just get the laksa paste from NTUC and ya just add the coconut milk will do😄 but now I am going to try to make my own laksa with your recipe.. 🙏
wow brother, you cooked up such a meeeen dish! time consuming, complex, cerfisticated and just the way cooking should be. Perfection! Thank you for sharing sir, your a true genTalllman!
I live in Japan and I can not get most of these fresh spices. I can get a bottled laksa paste. I will have to try that. You laksa looks absolutely wonderful!
Thank you so much, Pammy. Yes a bottle of laksa paste makes things so much easier. Just fry them for a while, add water. Add coconut milk and voila! We hope Japan can open up soon. Please please.
Mouthwatering. I love the smell of laksa leaves and this type of cockle. Too bad we have different type of cockles in New Zealand and I don’t think there is laksa leaves here too.
It’s okay to omit laksa leaves. Most of the times we ask the stall keeper not to add. Would be interesting to see how NZ cockles compliment this dish. Let us know ya
Hi Roland, tried many of your recipes and my family loves them. Just a couple of questions, for the dried chillies, should I be de-seeded and where can I get fresh de-shelled hums in Singapore
Hi Marcus. Thank you so much for using our recipes 🙏🙏 We are so happy to know that your family enjoyed them. yes please deseed the dried chilli. Shengsiong used to sell deshelled cockles but not anymore. Try the fishmonger at a market near you. Ask I they can order a pack for you.
Thank you for sharing this recipe....for sure this will be my weekend cooking adventure! I too hoard prawn heads....make into stock and freeze. I am sure my family will love this. Appreciate all the hard work that goes into making this dish!
Waoooww weekend i will try to cook for my boss family. Cause my boss is big family They like to eat what ever i cook at home every weekend. Now i will try this new RESEPI at home for my boss. Thank you for your sharing. God Bless
Hi Roland, I plan to make this for mothers day. I watched your livestream and recall you mentioned that this gravy is rather thick. She likes the sungei road laksa kind of consistency. May I know if you have tips for thinning the gravy out whilst not compromising on taste? More prawn stock?
Hi Claire. I just saw your message. Sorry about that. Happy Mother’s Day to your mom. You can add lesser coconut milk. Add bit by bit until you get the consistency you’re hoping for. Happy cooking !
Hi, I made the laksa today for dinner, spicy and non spicy for my Husband who is an American.He enjoyed it and I enjyed my craving for Laksa. Aloha from Hawaii
Going to try this recipe this weekend. Looks good. Think coconut milk is more natural than evaporated milk and it taste better. Too many ingredients in evaporated milk.
I will definitely try this recipe next weekend. I will to travel to the bigger city to get the ingredients. I guess we can easily find fresh galangal here from Asian market. ❤
Sedap, Sedap ( Yummy in English ) I got to tell you this . My family migration from Brunei to Canada many yrs ago, so we missed Malaysian foods. I used your Laksa Recipe for my family party. All my sister in-low and friends asking for the recipe and we all enjoy it very much. Thanks again for sharing.
That Laksa looks great. Nice recipe video. Here in the UK we can sometimes get fresh Galangel, but not all the time. Fresh Turmeric would be very rare - I don't think I have seen it - but dried stuff we do have. I'm going to give this a go.
You can get fresh Turmeric in Waitrose now - it does make a big difference, and you can freeze it and add it directly into the food processor for your paste mix.
Wow wow...I hope to have chance again go to Singapore sure I need to try Singapore laksa because I want to know how to different Singapore laksa and Malaysia 🇲🇾 laksa ? Thank you so much for your recipes
There is a secret to make the coconut milk stays in 1 piece is MUST stir and stir once the coconut milk is added. I learnt from my mistake when I served my curry chicken in a glass bowl Shocked to see 2 layers, later found out that I didn't stir until the soup boils again. After that I dare not be lazy, stir and stir until it boils again, since then there is no such problem.
Looks lovely Roland. Will give it a try. If I don't use fresh coconut milk, how much Kara Coconut Cream do you think I should use. 1.5 litres feels like too much.
I finally got round to trying your recipe. Slight change since I had lesser prawn heads, used the rest of the prawn shells + a little more dried prawns to compensate 🤣 still turned out super yummy. Way better than many laksas outside. Thanks for sharing your recipe 😊🙏 am aiming to try the mee rebus one next!! p.s. I have the shogun pan too and am in love with it. Best non stick pan ever
Hello spice n’ pans. Thank you for sharing recipe and metode how to cook from scratch. I live in USA , There is plenty Singapore restaurant around me. May I have question, Usually Singapore curry laksa come with sambal on the side right?. I really love spicy 🌶. Can I request. How to make authentic sambal Singapore curry laksa ?. Thank you .
I don’t really like Singapore Laksa because of the lack of chilli spiciness, but when my stomach is having its moment unable to tolerate chilli, I look for Singapore Laksa as it is still flavourful but not spicy at all. Plus, your Singapore Laksa looks much better than the ones I’m used to..
Thank you sooo much for your kind words, FIFA Games 🙏🙏🙏 true. Usually Singapore laksa is not very spicy. Some of my friends add a lot of chilli padi in their laksa. 👍🏻
Spice N' Pans luckily the place that I go to eat Singapore Laksa give some sambal to stir into the broth..with or without the sambal, still good enough.. 😬 I will try your recipe when I have the time.. I have been re-playing this video a lot..
I was always curious about how to make this dish and love anything spicy. Will be heading to my local Asian market to get everything I need. Can I ask what is belachan? Thank you for sharing ♥️
Hi Lanie. Thank you so much for watching our video. Belacan is a fermented prawn paste that’s dried up into blocks. Here. Found a picture of it that you can refer to lshworld.com/products/belachan-yellow-wrapper-50x500gm We usually add it to our chilli paste recipes. Happy cooking!
I just had to subscribe to your channel😋 That delicious looks like a Long process😰cooking. Would it work if I prepare all your rempahs recipes for laksa/mee siam and freeze for convenience. Also your satay, will they work too, if they are prepared and freeze .
Hi Nanami. So sorry for our late reply. Difficult to juggle our day job and a RUclips channel at the same time. Thanks so much for your support 🙏🙏🙏 yes you can make the rempah and then freeze them. There are companies offering such frozen rempah paste too. Hope this helps. Happy cooking 🤓🤓
Happy to see Roland slurping the noodles at the start and enjoy the fruit of his hard work! Jamie, hope it's not too torturous for you to watch him do it hehe
stumbled upon this channel and im so happy to see many recognisable dishes that i often eat with my family at zichar stores :)) can finally make them at home without going out to dapao !!
Thanks for this amazing video. Laksa is one of my favourite. I strongly believe that this is the authentic katong laksa receipe. Before watching your video, I do not know that laksa's soup stock is made from prawn heads, it really surprised me for the super high chrolesterol content. Any alternative to prawn heads beside chicken broth?
Sedapnya. Yumms. Must try. Tqvm for sharing I always frozen my homade prawn stock. Taste really good when cooking broth like this laksa, tomyam, mi rebus broth & others.
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I just made this, and the whole family loved it! I followed every step (the crushing of the prawn heads really made the broth special!). Thanks uncle!
I used angel-hair pasta thats been in my pantry for quite a while, theyre thin so super fast to cook and if cooked al dente also springy!
Woohooz!!! Thank you so much for using our recipe 🙏🙏🙏🙏
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Although I can get a $3 laksa just 3 mins away from my house. I will gladly take my time to make this amazing pot of laksa. The smell in my kitchen is just unbelievable. Thanks Roland and Jamie!
Thank you so much for using our recipe, Nicole 🙏🙏🤓🤓🤓
3$ Laksa ???? where are u from lol
@@radeknemeth7014 Singapore!!! But this was 3 years ago. Now with inflation, it’s $4
Whenever my family want to eat laksa, this is the only recipe that I will follow. Guess this was my 10th times or more using this recipe. My family and guests always love it and it really tasted and felt 'homemade' laksa!
Spice n Pans is super authentic! Never failed me before! Thank you!!! Sending love from the Philippines!!!🙏❤️😋
Started gathering the ingredients a few days before. Went to Indian, Vietnamese and Chinese markets to shop for the ingredients. Decided to make double portions since preparation took much time. I cooked one portion of the rempah and froze the other half. Tasted good. Thanks for the recipe ! BTW I live in California and that's why I had to hunt for the ingredients.
Hello from Singapore! Wow, that's a lot of commitment to get this dish out. Glad you enjoyed the recipe. We're coming to California for a vacation in November. So looking forward to it. :)
Thank you so much for sharing this awesome recipe and the method in which you cook it! I’m a Singaporean who has been living in Perth, Australia for the last 12 years but never attempted to try laksa as I always looked forward to it when I went back to Singapore to visit family. My Aussie husband loves anything spicy and this is one of his favourite dishes, so I decided to finally make it. My first attempt didn’t turn out like laksa. I followed the recipe from a Singapore cookbook too. The ingredients were pretty much the same but the method was slightly different. After attempting it again by following your method, I got the laksa that I’ve always remembered from Singapore. I was so happy and so was my hubs!
I would say to anyone making it to try and find fish stock(if you don’t have the time to make the prawn stock) as my first attempt with chicken stock didn’t turn out the same (unless someone else has been successful with it..?). It was still a nice curry soup but not the same as the laksa I know. I also made this with crushed ginger from a jar as I thought I had galangal and proper ginger in my fridge but they were too old to be used. The result was still an amazing laksa.
Thank you once again. Will definitely be making it again!
Hi Stephanie. We’re so happy to hear from you. We’re terribly sorry for our late response. Been really busy at work these few weeks. So glad it’s the weekend. Phew! Awesome 👏🏻 Glad to know that this recipe passed your taste test. Another phew! Hehe. We’re very happy to be able to help you feel like you’re back home in Singapore. Try out more of our recipes k and let us know what you think. Happy cooking & have a wonderful weekend!
Hi Stephanie, I live in Perth also (I'm Aussie) My wife and I lived in Singapore in the early 70's and fell in love with the food, so I set about collecting and growing my ingredients for my Laksa, you can grow them in pots, as they grow quite well here in Perth, I have that much galangal growing it will take over my backyard, also laksa leaf growing in pots, Bunnings have the young plants for sale in the garden section, as well as lemon grass, the tumeric I went to the asian grocer near me and just bought some fresh tumeric and grew it also in a pot, now I will never need to buy it again I have so much, the laksa leaf, but it does die off every winter here as it is just too cold, but I just get more from Bunnings at the start of Spring and it will grow all summer, if you would like some galangal plants let me know and you and your husband are quite welcome to to some plants for free
George Copley wow! I'd love to get some tips! I moved to Perth from Singapore last year and have been trying to grow ginger, chilli and garlic in my garden. The garlic looks like it's growing but I killed the infant chilli plant and so far no luck with ginger. Over the last year most of my garden work consisted of trying to make the soil healthy as it was waxy, arid and infested with aphids. My partner and I got a worm farm and have been collecting mulch from a nearby recycling centre..a veggie/herb garden would be a dream! I'm keen to get in touch for some gardening wisdom 😄
HI @@ChristabelKSY-by5jh You are most welcome to ask for any gardening tips as I grew up in Perth except for being away from Perth during my army service in the 60's and 70's, that is how my wife and I lived in Singapore in 1971 - 1973 and by all means you can get in touch and I will be more than happy to help you and your hubby, to grow your vegetable garden cheers
George Copley Wow..I never got to experience Singapore in the 60s/70s..I was born in 90 😅 That would be amazing!! Thank you!! Do you have facebook? Would be easier to communicate via messenger.
Not only a great recipe but also a fine cooking lesson.
Thank you so much 🙏🙏🙏🙏
Beautiful.. Roland is a genius in cooking .. he has loads of ideas in his receipe
I've used your recipe twice already and results are always outstanding! Thank you!
Thank you so much for sharing this Singaporean dishes recipe! I've been in Singapore for 4 yrs.and I missed this food a lot! I' m glad through your you tube channel! I can cook this for my family! More Power! Godbless! New subscriber! Love from the Philippines!
Thank you so much, Loreta.
👍👍👍👍👍这叻沙很好吃，我昨天做了一鍋，午餐，晚餐都吃.
这辣椒酱很好用，虽然煮的时候会麻烦点，但做多一点收在冰箱，可以用在椰醬飯，米暹，炒螃蟹...
👍👍👍👍👍
I was wondering "what is galangal?" "Blue ginger?" until I searched on google and realized that galangal is Lengkuas (indonesian) 😂
Thank you for the recipe, I will try to make it because I like the taste of Singapore Laksa 👍
I help u to answer in Indonesia Galangal is Kencur
wow!! i live in australia about 45 minutes away from the nearest asian grocery stores so i can't get everything for this today but i'm going to try making it this weekend!! always wanted to make better use of my prawn heads
Hi cucumber eggplant. So sorry for our late reply. Hope this turned out well for you 😋😋😋
@@spicenpans no problem!! it was fantastic!!!!!!!!!! absolutely making it again soon
Thank you sir for this! For sure will try this some other day. Wow! To more videos 💪☺️👍
Thank you so much. Happy cooking!
I tried this today, and it was soooooooo good! My husband loves it!
Ohh wow,..its my favorite dish, what an awesome LAKSA recipe😍Thank you for sharing!👌👍Laksai in Hokkien meaning -"Six taste or six colors"
very good .Great presentation. Audio ,explanation .Just right .Not over doing anything .Loves to watch more of your episodes. Thank u so much
This was such a great video! I'm going to cook this for my wife on Valentines day next week.
Thank you!!!
Also, I'm going to follow you. Looks like you have some other amazing recipes for me to create!
❤😂❤ happyeye magandang babae
Thank you for the recipe. There are many varieties of laksa yet the Singapore laksa is still my favourite.
I tried this &my family love it❤..i use your method to make prawn broth for other dishes too. Thank you for the recipe❤
Thank you for the recipe. Laksa is my favourite, too! Love your step to step recipes for all your food. Will try out your laksa recipe soon!
Thank you so much for your kind words, Zhu 🙏🙏 let us know what you think of this recipe. Happy cooking!
I will try to make laksa with your beautiful receipt thanks chef 🎉🎉👍👍👍
Yummy in Hongkong i always make it... Hongkonger like to eat Singapore laksa...
Looks tremendously yummy and I'm sure it is!! . .. i will try using your recipe and ingredients to cook the Katong inspired laksa sometime next week. Singapore Laksa has always been a favorite of mine. Thanks, Roland for the precise steps in cooking the laksa.!! In fact, there are so many dishes in Spice N' Pans that I will want to try as these are really good. Cheers from Vancouver BC, Canada!!
thank you so much, for sharing your the best laksa recipes, I love this recipe, and I love Singapore laksa 😘😘😘😋😋😋
I absolutely loved this video! I wish I could taste it because I guarentee I have not had Laksa as good as this looks! Please continue posting more amazing Singapore dishes! :)
Thank you so much, K! 🙏🙏🙏
This looks delicious, Will try to do it for my husband.
Thank you for sharing!
Wah. I’m making this today!!!!!!!! Winter in Sydney!!!!!!! Thanks Roland!
Hai. I made this one today. Surprisingly it turn out to be DELICIOUS. Never expect it going to work. Thought i will fail since there's a lot of thing needs to get it ready and missing a few things. But, not bad. Thank you for sharing the recipe! 👍🏻😊
I've been looking for a Singapore laksa recipe! Ever since I saw someone on RUclips do a food tour of Singapore, that dish looked the most delicious. I'll try to see if I can find a these ingredients where I'm from! Thank you!!
You’re most welcome. Hope you can find the ingredients and cook a laksa storm.
My first time cooking laksa Your recipe is good 👍 thanks
Thank you for the recipe. Authentic and flavourful.
Thank you so much!!
makes me so hungry watching as you cook, i can almost taste how good the base soup for this excellent dish you’re making...
Thank you so much Maria. Hope you'll enjoy this recipe too :)
Thank you so much for sharing your owesome recipe Sir.. I have been staying in spore for 18 years but never cook laksa from strach, if I miss to eat laksa I just get the laksa paste from NTUC and ya just add the coconut milk will do😄 but now I am going to try to make my own laksa with your recipe.. 🙏
I can almost smell this as you cook. Or wish I could! Thank you I will try to replicate this in my kitchen.
wow brother, you cooked up such a meeeen dish! time consuming, complex, cerfisticated and just the way cooking should be. Perfection! Thank you for sharing sir, your a true genTalllman!
Thank you so much for your kind words, bro! Have a great weekend!
Thank you for sharing. Im gonna cook it on my birthday - 16 Oct. God bless.
Whoa...awesome laksa! My fav thank you for sharing boss👏👏👏❤️❤️❤️💋👍🤗🎊🎉- cck🇸🇬
I live in Japan and I can not get most of these fresh spices. I can get a bottled laksa paste. I will have to try that. You laksa looks absolutely wonderful!
Thank you so much, Pammy. Yes a bottle of laksa paste makes things so much easier. Just fry them for a while, add water. Add coconut milk and voila! We hope Japan can open up soon. Please please.
This is one of my favourite ...this is the real deal....looks yummy great job
Mouthwatering. I love the smell of laksa leaves and this type of cockle. Too bad we have different type of cockles in New Zealand and I don’t think there is laksa leaves here too.
It’s okay to omit laksa leaves. Most of the times we ask the stall keeper not to add. Would be interesting to see how NZ cockles compliment this dish. Let us know ya
Hi Roland, tried many of your recipes and my family loves them. Just a couple of questions, for the dried chillies, should I be de-seeded and where can I get fresh de-shelled hums in Singapore
Hi Marcus. Thank you so much for using our recipes 🙏🙏 We are so happy to know that your family enjoyed them. yes please deseed the dried chilli. Shengsiong used to sell deshelled cockles but not anymore. Try the fishmonger at a market near you. Ask I they can order a pack for you.
Thank you for sharing this recipe....for sure this will be my weekend cooking adventure! I too hoard prawn heads....make into stock and freeze. I am sure my family will love this. Appreciate all the hard work that goes into making this dish!
Hehe high five - fellow prawn heads hoarder 😊😊
Waoooww weekend i will try to cook for my boss family. Cause my boss is big family They like to eat what ever i cook at home every weekend. Now i will try this new RESEPI at home for my boss. Thank you for your sharing. God Bless
Happy cooking Nona!
@@spicenpans
Thank you.. tomorow i will try on sunday. Tq
Very authentic recipes. Must try it.
thank you for sharing this recipes, i will try to cook, i love so much laksa
looks so yummy. thank you for sharing this recipes. i'm going to try it soon
happy cooking :)
Hi Roland, I plan to make this for mothers day. I watched your livestream and recall you mentioned that this gravy is rather thick. She likes the sungei road laksa kind of consistency. May I know if you have tips for thinning the gravy out whilst not compromising on taste? More prawn stock?
Hi Claire. I just saw your message. Sorry about that. Happy Mother’s Day to your mom. You can add lesser coconut milk. Add bit by bit until you get the consistency you’re hoping for. Happy cooking !
its look so legit thank you for the recipe and lots of tips!!!
Wow.....laksa so nice taste..
Defo will try n saddest part is i love laksa leaves but cant get in london.. love your yummy food .TQ
Man I know how that feels. It’s ok, this will taste good without the laksa leaves too. Happy cooking!
I will try it! Lookss so yummy
Even i don’t like to cook...i love your effort that you put in the video...👍🏻👍🏻
Thank you so much for your encouragement Faris 🙏🙏
This laksa recipe video made me a subscriber thanks for the videos
Thank you so much for subscribing to our channel, Erin 😃😃
Hi, I made the laksa today for dinner, spicy and non spicy for my Husband who is an American.He enjoyed it and I enjyed my craving for Laksa. Aloha from Hawaii
Awesome! Glad that it worked well for you 👍👍👍 thank you so much for using our recipe. We hope to visit Hawaii one day. Aloha!
Going to try this recipe this weekend. Looks good. Think coconut milk is more natural than evaporated milk and it taste better. Too many ingredients in evaporated milk.
I will definitely try this recipe next weekend. I will to travel to the bigger city to get the ingredients. I guess we can easily find fresh galangal here from Asian market. ❤
New to your chanel..I like the way you cook and using healthy ingredients😊
Thank you so much. Hope you’ll enjoy our recipes. Happy cooking
Hi Spice N Pans, bagus for sharing your Laksa Recipe. it look very sedap. terima kasi.
Thank you so much Jacinta 😘
Sedap, Sedap ( Yummy in English ) I got to tell you this . My family migration from Brunei to Canada many yrs ago, so we missed Malaysian foods. I used your Laksa Recipe for my family party. All my sister in-low and friends asking for the recipe and we all enjoy it very much. Thanks again for sharing.
Jacinta Wong woohooz. Glad that your family enjoyed the recipe. 👍🏻👍🏻👍🏻👍🏻 thank you so much for making our day.
My truly favourite laksa , mesti cuba , tq fr sharing
So yummy - I am salivating already!
My favourite
That Laksa looks great. Nice recipe video. Here in the UK we can sometimes get fresh Galangel, but not all the time. Fresh Turmeric would be very rare - I don't think I have seen it - but dried stuff we do have. I'm going to give this a go.
Hi Don. Thank you so much for watching our video. Yes you can use dried galangal and turmeric too. Hope you’ll enjoy this dish. Happy cooking!
You can get fresh Turmeric in Waitrose now - it does make a big difference, and you can freeze it and add it directly into the food processor for your paste mix.
@@mortdog Thanks, friend! I'll look!
thank you for sharing this video, i will try to make this next week , my husband like this Singaporean laksa
Happy cooking, Lily. Your hubby is so lucky to have you! 👍🏻👍🏻👍🏻
I made it and yesss my husband like it very much
I enjoy all yr tutorials..clear and eady instructions..hust 😍it👍👏👏👏
Thank you so much, 91091622!!! 🙏🙏🙏
Wow wow...I hope to have chance again go to Singapore sure I need to try Singapore laksa because I want to know how to different Singapore laksa and Malaysia 🇲🇾 laksa ? Thank you so much for your recipes
Look so great 😀
Thank you so so much BouSarath!!
There is a secret to make the coconut milk stays in 1 piece is MUST stir and stir once the coconut milk is added. I learnt from my mistake when I served my curry chicken in a glass bowl Shocked to see 2 layers, later found out that I didn't stir until the soup boils again. After that I dare not be lazy, stir and stir until it boils again, since then there is no such problem.
Thanks so much for sharing your secret with all of us here.:) Have a great weekend!
Thank you chef for sharing this yummy recipe..I prefer to put cooking oil instead of water to blend the spices to make the paste ..
That’s what my mom used to do too but I try to make this healthier, this water instead of too much oil.
i love, singapore laksa, 🥰🥰😘😘😋
im craving for this will try your recipe thanks 😋
I like to try this recipe. May i know how long should I blanch or cook the laksa and yellow noodles. Thanks
Looks lovely Roland. Will give it a try. If I don't use fresh coconut milk, how much Kara Coconut Cream do you think I should use. 1.5 litres feels like too much.
Excellent, Excellent, I am going to try making this laksa.
Happy cooking! 😃😃
Thanks you for video.. I love singapore laksa.. maybe can share blacan recipe olso for laksa..
Thank you for the resepe sir? I like the resepe from spice&pans
I finally got round to trying your recipe. Slight change since I had lesser prawn heads, used the rest of the prawn shells + a little more dried prawns to compensate 🤣 still turned out super yummy. Way better than many laksas outside. Thanks for sharing your recipe 😊🙏 am aiming to try the mee rebus one next!! p.s. I have the shogun pan too and am in love with it. Best non stick pan ever
Hello spice n’ pans.
Thank you for sharing recipe and metode how to cook from scratch.
I live in USA , There is plenty Singapore restaurant around me.
May I have question,
Usually Singapore curry laksa come with sambal on the side right?.
I really love spicy 🌶.
Can I request. How to make authentic sambal Singapore curry laksa ?.
Thank you .
Thanks for sharing the spice paste recipe, the key ingredient of laksa!
Happy cooking 😘
Wow...new menu for this raya aidil adha. Thank you brother
Happy cooking 🙏🙏
I don’t really like Singapore Laksa because of the lack of chilli spiciness, but when my stomach is having its moment unable to tolerate chilli, I look for Singapore Laksa as it is still flavourful but not spicy at all.
Plus, your Singapore Laksa looks much better than the ones I’m used to..
Thank you sooo much for your kind words, FIFA Games 🙏🙏🙏 true. Usually Singapore laksa is not very spicy. Some of my friends add a lot of chilli padi in their laksa. 👍🏻
Spice N' Pans luckily the place that I go to eat Singapore Laksa give some sambal to stir into the broth..with or without the sambal, still good enough.. 😬
I will try your recipe when I have the time..
I have been re-playing this video a lot..
I was always curious about how to make this dish and love anything spicy. Will be heading to my local Asian market to get everything I need. Can I ask what is belachan? Thank you for sharing ♥️
Hi Lanie. Thank you so much for watching our video. Belacan is a fermented prawn paste that’s dried up into blocks. Here. Found a picture of it that you can refer to lshworld.com/products/belachan-yellow-wrapper-50x500gm
We usually add it to our chilli paste recipes.
Happy cooking!
Spice N' Pans thank you so much now I know what to look for at the Asian market.
So nice
waaaaw CHEF,.. Great presentation now i know to make real LAKSA ....God bless you - naseer from dubai
Looks yummy ill try these thank you
Happy cooking
cant wait to try and make it myself, yummy
Happy new year to you Susan and happy cooking!
Seems yummmmmy. Thanks chef.
Thank you so much too, Zafar.
Well done Ah Pa, I have use yr method, it turn out 👍👍👍👍👍
Thank you so much but I’m not ah pa. You got the recipe from the wrong channel. Hehe
Oh...I m Sorry 🙏🙏🙏
Thank you Spice N Pans
Ya..I use yr recipe to make the chilli paste, it can cook alot of dishes, it turn out good n delicious.
Many Thanks
I ❤ ur video easy to understand👏🏼👏🏼
Labor of love and passion. I am pretty sure it tastes great!!
Haha yes very yummy
My mouth is watering 🤣🤣🤣 I honestly very rarely trying laksa but this one I'd like to make myself . Thanks
Happy cooking Wijaya 👍🏻👍🏻👍🏻
Looks really good. Wish you would have shown us the assembly of the whole meal at the end though
Opps sorry Gemma 🙏🙏 we were so hungry and we were rushing through the end so that we can dig in. Hehehe. So sorry about it.
Love your cooking ,I am from Canada but can’t get candal nuts so can I omit it?
I just had to subscribe to your channel😋
That delicious looks like a Long process😰cooking. Would it work if I prepare all your rempahs recipes for laksa/mee siam and freeze for convenience. Also your satay, will they work too, if they are prepared and freeze .
Hi Nanami. So sorry for our late reply. Difficult to juggle our day job and a RUclips channel at the same time. Thanks so much for your support 🙏🙏🙏 yes you can make the rempah and then freeze them. There are companies offering such frozen rempah paste too. Hope this helps. Happy cooking 🤓🤓
Going to have to try this, love Laksa and you made it seem easy
haha. yes it's not difficult if you have a good food processor or blender at home. Have a good weekend, bro!
Tean's Gourmet Curry Laksa paste is the best one in my opinion.
Happy to see Roland slurping the noodles at the start and enjoy the fruit of his hard work! Jamie, hope it's not too torturous for you to watch him do it hehe
Haha you bet. My tummy was growling 🤣🤣
Ask Roland to let you eat first, the wife is always right hehe
Hehehehe
Thank you for sharing. How do you eat the liquid with chop sticks? Sorry if that is a silly question...I am new to Asian food. thank you. :)
Hi Dianne. Welcome to the world of asian cuisine :-) usually we will pick up the noodles with chopsticks and we use a soup spoon to drink the soup.
stumbled upon this channel and im so happy to see many recognisable dishes that i often eat with my family at zichar stores :)) can finally make them at home without going out to dapao !!
Hi Alexis. Glad to have you here on our humble channel. Hope you’ll enjoy our recipes. Happy cooking!
Thanks for this amazing video. Laksa is one of my favourite. I strongly believe that this is the authentic katong laksa receipe. Before watching your video, I do not know that laksa's soup stock is made from prawn heads, it really surprised me for the super high chrolesterol content. Any alternative to prawn heads beside chicken broth?
Hi YS6780, you can try using anchovies (ikan bilis). That would be great too. Happy cooking :))
@@spicenpans I will try it. But ikan bilis has a very fishy stink. Thank you very much for your advice.
Sedapnya. Yumms. Must try. Tqvm for sharing
I always frozen my homade prawn stock. Taste really good when cooking broth like this laksa, tomyam, mi rebus broth & others.
Prawn stock is very yummy. Good idea to freeze prawn stock. 👍🏻👍🏻👍🏻
Thank you for sharing you recipe sir. ❤❤👍