LAKSA SINGAPORE

Page : 1 of 2 Amount of Portion : 10 portion

Date : 7/9/2021 Portion Size : 150 ml
Type of Dish : Soup Serving Temperature : Hot
Origin : Singapore Serving Tools : Soup Plate
NO METHOD QTY UNIT INGREDIENTS EXPLANATION
1 Prepare Laksa Paste: Mise en Place
30 gr Mild dried chilies
90 gr Dried shrimp
30 gr Candlenuts
40 gr Chilies
130 gr Garlic
200 Shallots
gr
50 Lemongrass
gr
100 Galangal
10 gr Turmeric
20 gr Shrimp paste
Broth:
150 gr Shrimp skin
1500 ml Water
Laksa paste
40 gr Coriander stalk
450 ml Coconut milk
15 ml Fish sauce
15 gr Sugar and Salt

300 gr Shrimp (peeled)

200 gr Fish Fillet
200 gr Konnyaku noodles
100 gr Tofu
110 gr Beansprouts
10 gr Coriander Leaf
2 Blend Laksa Paste: Using chopper, blend all the
30 gr Mild dried chilies ingredients until became paste.
90 gr Dried shrimp
30 gr Candlenuts
40 gr Chilies
130 gr Garlic
200 gr Shallots
 LAKSA SINGAPORE

Page : 2 of 2 Amount of Portion : 10 portion

Date : 7/9/2021 Portion Size : 110 ml
Type of Dish : Soup Serving Temperature : Hot
Origin : Singapore Serving Tools : Soup Plate
NO METHOD QTY UNIT INGREDIENTS EXPLANATION
50 gr Lemongrass
100 gr Galangal
10 gr Turmeric
20 gr Shrimp paste
3 Add & Boil 150 gr Shrimp skin Add all ingredients into a
1100 ml Water stockpot, stirring, bring to boil,
Laksa paste after that simmer for 10
40 gr Coriander stalk minutes and turn of the heat.
350 ml Coconut milk
15 ml Fish sauce
15 gr Sugar
To Taste Salt

4 Strain Broth Strain the broth

5 Add 300 gr Shrimp (peeled) Add into stockpot with the
200 gr Fish Fillet broth, boil for 3 minutes

6 Add 200 gr Konnyaku noodles Add to stockpot then boil for 3

100 gr Tofu minutes
110 gr Beansprout

7 Serve & 10 gr Coriander Leaf Serve the soup using Bowl

Garnish Plate, and garnish with the
coriander leaf