Laksa recipe - Unveiling Singapore’s Katong Laksa flavours
ฝัง
- เผยแพร่เมื่อ 28 ต.ค. 2023
- Learn the process and techniques that Auntie Liz uses to make a Katong Laksa (to her preference) in our award-winning kitchen. Plus I'll show you how I make a beautiful prawn stock that can be stored in ice cube trays for future use.
Full recipe breakdown coming soon!
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As a Singaporean who lives in Katong, I approve. Seeing the rempah rendered till the oil separates shows it is totally legit.
As a westerner who lives in Katong, I'm interested to know where you recommend for good Singapore Laksa.
328 is a short walk for me and I've been there and enjoyed it, but I wonder if there's somewhere more recommended.
@@KeithMilner Sungei Road Laksa, confirm sedap!
@@KeithMilnergo to the one in Roxy Square. The original Janggut Laksa. It’s less spicy, and creamier than the other laksas you generally see
@KeithMilner yes, the one in the food court at roxy Square is the original recipe, from the corner stall at Ceylon Road that closed down in the 1990s.
@@starreddust wow, you know your stuffs. 328 came much later and open on the opposite side of Ceylon Rd.
It’s amazing how we take this simple dish for granted in Singapore as you can literally find it everywhere, yet having to eat a bowl of laksa in the UK must be an absolute luxury for my Singaporean and Malaysian friends living there.
20 years ago, it would have been impossible to source ingredients like galangal, laksa leaves & belachan.
But it's different now, so all you need is a good recipe.
Nowadays there tends to be a couple of Singaporean/Malaysian restaurants in various countries. But usually they upcharge till its quite expensive, can go up to 20 dollars for a bowl of laksa
I smiled for 19 min straight just by watching her explain.
Why thank you for watching and smiling
From one eastern chef to another.
You have my praise for an excellent bowl of Laksa.
Very exciting. Figured we'd only have beef rendang today but now there's an excellent option for the seafood lovers. Happy tummies all around. Thank you, chef.
This is definitely the most beautifully done Laksa that i have ever come across!! Amazing work Chef Liz!
Wow, thank you!
Looks freaken Delicious! A stunning dish. Well done, Auntie Liz! You're one fantastic Chef! I am looking forward to your next video.
That bowl looks seriously delicious!!!
Alternatively you can sauté the prawn shells in oil to extract the prawn elixir oil before putting into the prawn stock. Using the prawn oil to cook off the rempah.
World Famous Katong Laksa
Right on the corner of East Coast Rd
Thank you for sharing the recipe, it’s looks great,I’m going to try to make it soon
Miss Liz , your laksa recipe is authentical and full of flavors .I appreciate your cuisine of Singapore island .
That looks so good and relatively easy, going to be having a go at this one. ❤
You are the ideal person to investigate different Cultures and Culinary perspectives - You grew up in two cultures, actually three, your Dads Side, Your Moms Side, and from your side as a mixture of the two. I experienced a little of the same, My Mother was a Mixed Cherokee Indian, my Father a Mixed Irish German Jew. It does make a difference in how one experiences life and Food.
So I think you see from at least three points of View Culturally , Mom's, Dan's, and Your own.
The NHK Series, Through the Kitchen Window, would make a great Template to use to do several types of series. You have the Style and Talent to do this!
Terima kasih untuk resipi ni kak. Minggu depan nak try masak
Looks very authentic.
Very elegantly made video - Nice
Did you know that there is an annual laksa festival in Darwin, Australia. It is a serious competition, with entrants from other countries as well?
I better go visit!
That laksa bowl looks amazing.
Perfectly made with love. Would love to visit your outlet to try this in person!
That looks so yummy.
That looks like heaven.
Beautiful work, Aunty.
Awesome recipe, looks really tasty
I'm a vegetarian and I ate a Buddhist vegetarian version when I visited Singapore. So fucking delicious I'm still craving a second go at it.
Looks yummy! For my family, bean sprouts is a must ingredient! We also add hard boiled eggs.
You nailed it chef. Remind me of how my late grandma cooks it. Wow.
That does look Soo yummy 😋 I wish I could have some right now! 🤤
thanks a lot for video !
Brilliant! My favourite dish!
Bowl was far too small
Beautiful chef ❤
Wow! The very first time I see AUTHENTIC laksa recipe on yt
Very DETAILED n INFORMATIVE !!!!!!!!
THNKS !!!!!!!!
Glad it was helpful!
Lovely to discover a channel with a great chef. Subbed.
Great, thanks
Well prepared in putting all the ingredients certainly this is really yummy, thanks for sharing this nutritious and healthy mouthwatering recipe, stay safe always.
Woah 😧 looks freaking delicious and yummy.
That is luxurious
So far I think this version is the best .
the last look at the bowl before eating is what most of us are feeling. Amazing bowl. .
That soup looks absolutely delicious.
It was!
This is the most authentic laksa I've ever seen outside of South East Asia
hahahahahahaha
I love my mum's laksa since she grinds her own chili paste etc. We don't eat cockles and usually we have fishcake, prawns and hard boiled egg. So yum! Will try next time when I am back in London from Glasgow.
looks very authentic, similar from what i get from the hawker centers
Glad to see my favourite dish is appreciated in other countries too...
My favorite as I always visit Singapore
Pure fire Chef! 🔥
Salivating!!!
Looks great. When is the recipe available? Can’t wait.
Enjoy watching your show!
Glad to hear it!
Adorei o vídeo ❤
great work
Auntie Liz bringing the heat, what a recipe!
Always!
For those wondering, "laksa" is a family of soup noodles made with a seafood-based broth. The broth itself may or may not contain coconut milk.
They all invariably use "laksa" noodles, a springy rice noodle similar to udon but less chewy and thinner. Some may substitute this with egg noodles though I'm of the opinion that this no longer makes it laksa.
Variations of laksa include:
•Katong
•Johor
•Penang/Assam
•Utara/Kedah
Thanks for sharing!
I'm Singaporean but I personally prefer Sarawak laksa the best. Followed by Katong laksa.
There is a dried version now which I thought it’s ridiculous.
FYI Penang is Assam laksa and Siam laksa.
@@toyshanger8945 thanks, though siam and penang/assam a little different imo
Wow amazing
🙏🏻
Awesome video
Wow, based on the ingredients I know it is delicious 😋
I'm making this! I miss laksa from when I worked in JB.
Another AMAZING video!! I don’t know if it is just me but it feels like something with the production/editing or maybe you, went to a next level with this video. I can’t put my finger on it but I love it. Thanks for bringing us another awesome video!
What a great recipe! Thanks for sharing it with us, auntie ❤Much luv from 🇧🇷
My pleasure 😊
@@AuntieLiz Just to let you know the bitly Apron links on your videos are broken - I checked it on your last 5 videos (I'm looking for a good one) and they all give a 403 Error page
You're definitely right, this is the version I ate growing up, and this is the version that gets Singaporeans excited :) I live in Perth now, and they don't have this version here :(
Ótimo vídeo 🎉
Wow real sg nyonya style...
Beautiful yummy looking food
très excellent
My wife's from Kuching, so I have to say (and I agree) Sarawak laksa is the best... That being said, I will be trying this... My local Asian supermarkets don't have laksa leaves and and be interested to find a seller in the uk.
We hope to visit Mei Mei soon...
Thanks for another helpful video
Andy.
i never tried sarawak laksa before. how is it different from singapore's one?
Bean sprouts, fish balls, served with sambal and calamansi lime... I think the stock has a little tamarind..
And a boiled egg
@@AndyUkLeic is it similar to penang laksa?
The only Penang lakes I've tried have been really fishy (see Anthony Bourdain in penang).. the sarawak laksa is a lot like this Singapore laksa
this video needs more views
nice!
Fuiyohhhhh Auntie Liz....very tasty laksa..Uncle R would approved.
That's absolutely gorgeous
the laksa's doesn't look bad either
Adorei o vídeo
DEEELICIOUS!❤
This recipe looks great and all, but can we all take a second to appreciate how great Auntie is looking. Maybe it's just the new haircut but you look like you've got a new pep in your step
This is really legit laksa as myself as a Singaporean would really love to go for it and dive in
Thank you
very true about cutting up the noodles, used to live near Katong and all the best laksas were served with a spoon only
Delicious 😋
Yummy! Can i try your laksa please? I love laksa. Its one of my favourite dishes😃😋😋😋😋👍👍👍
Chef! Looks delicious, thanks for share and educating! ❤
in Terengganu and Kelantan also have Laksa, we call it Laksa Kuah Merah and Laksa Kuah Putih. Also have type of Laksam but using the same kuah...
Amazing recipe. Where'd you get it?
Sarawak Laksa ❤❤❤
This recipe is a winner! I can't wait to try it! Love spicy noodles
Mmmm! That is my favorite Asian dish! I live in the UK and always go to a place called LYCHEE BAY ( previously called CHOP CHOP) in Shepherds Bush, next-door to Westfields, White City. I only go there when I'm down that side and always order the same thing: Singapore Laksa. Mine is served slightly differently each time I go, but always with the sambal of course. I always request some sugar and some black chilli; as neither ris put into the dish. I wish they would add sugar, like you did, because it really balances out the flavours and brings them out more. Each time I ask for sugar all the Asian staff give me a very strange look, but it's like you said, they all make it differently and in my case, the staff who work their are from different parts of Asia.
Although I am of AfroCaribbean heritage and absolutely love the foods of my people, I really love Singapore Laksa and I could tell by the ingredients you added, your dish is packed with rich flavours, absolutely delicious; it was well made.
Candlenut = kemiri , correct! Auntie Liz knows her herbs & spices! Vermicelli rice noodles also correct! Gotta love that shrimp paste! Such a delicious laksa, can't wait for you to do the hokkien prawn mee👍
ps. Sooo many cockles mentioned... Washed cockles seems wrong, lmao 🤣
Cockles are dug from the mud and it's not just inside the shell that you will encounter that mud. The fisher will rinse them in clean salt water, but it is always a good idea to give them an extra rinse yourself. I actually once got a bad batch where the animals were stuffed with sand. Ate a few but all the sand between my teeth made it a horrible experience. Threw most of them away.
It’s not wrong, I worked in a Malaysian restaurant before we wash cockles before serving it to customers
Personally I prefer my lassa with yellow noodle. But yeah she know her stuff
@@usercs_2682 pretty sure they were talking about the words, not that washing cockles is wrong
Chef what's your opinion on using coconut milk for laksa and skipping candlenut?
yummy
Paling sedap dan enak2.
Die die must try!
There are more versions of laksa than a cat has hairs. I think each old auntie will have her own version.
Thank you for showing us how to make laksa especially for those of us who are not living in Singapore. Making this will be like medicine for homesickness. Most. Of all using ingredients that can be accessible n adaptable. Love you and keep up the good work
Love it but I can probably not find Laksa leaf here in the Netherlands (I did see those leaves when I was in SE Asia but didn't know what it was). Maybe I can put cilantro or something?
I think I'm in love 😍😍😍😍😍😍😍😍😍😍😍
I m gg to visit her outlet in Dec.
Great cook
It's amazing how in touch are you with laksa. It's really accurate! And as a Singaporean I cannot imagine laksa without blood cockles haha!
shes literally singaporean living in london
I tried to get the closest thing to hum! It's difficult lah, having such different seafood. haiya
@@AuntieLiz I agree! That's why you're awesome!
I ve just come across your chanel. Very good. I need a cook book . Would of made for an ideal Xmas present. Too late for this year. Maybe next year ?
Yum!!! Hoping that I can source these ingredients in the desert. 😂
If not, I need to hop on a plane.
I thought that with shrimp, there is a blood vessel running along the bottom (inside curve) of the body and the poop chute running along the top (outside curve) of the body. And when people traditionally say "de-veining," they are euphemistically referring to removing the poop chute. Is this shrimp arranged differently where that is actually along the bottom, or did you remove the vein and leave in the intestines? If so, why?
You're correct. She left the digestive track but took out the blood vessel instead. I'm not sure I can take her seriously as a chef. 😂
From one Chef to another...this dish seems like a slight spin om a Thai Panang Red Curry/ Tom Yum, right? I mean, everything is there in the spice profile using Thai red curry past with the inclusion of a dab of peanut butter, (sans candlenuts) yeah? Nonetheless, I just made it (because I make red curry's at home quite frequently) and its truly a BANG-EM-UP DISH! *EDITORS NOTE: I'd let the coconut milk/ shrimp stock reduce for a bit to add richness; that's what I did in mine)
I know you will never have the time to read this because you spend all your time in the kitchen!
Good job of breaking it down luv...you got my vote!
My late mum would boil a wolf herring fish and saperate the meat and blend it together with the paste for extra flavour
There are two types of laska depends on the demand and request one of the is white broth (soup) the other is brown which is made from fish as well the ingredients they prepared which one one do you like or prefer
Watching this episode is making me crave for Laksa from a local restaurant called Panya in Honolulu. Come to Hawaii and do an episode! Please!!
Lets ask hawaii tourism board for a sponsor!
@@AuntieLiz❤❤❤❤❤
Cool stuff ❤😊😎
Penang Assam Laksa please Auntie Liz xo