Skip to content

Traditional Laksa Spice Blend – Popular!

CHF 10.90

Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics, shrimp paste, and coconut milk. Common toppings include fried tofu puffs, fish cakes, blanched cockles, chicken, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves. Ready to up your game? Try cooking a fusion recipe-  Laksa Risotto which we have collaborated with our resident chef, Chef Mickaël!

Recipes are provided online and on the packaging.

Ingredients: Chili, Garlic, Galangal, Turmeric, Candlenut, Raw Sugar, Himalayan Pink Salt.

All-natural with no preservatives, no flavour enhancers, no additives and no artificial food colourings

Handcrafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch in Switzerland.

Net Weight 150g

     

19 in stock

How To Turn Premix Spice Blends Into A Paste

Using a mortar and pestle or food processor, pound or blend 260g of chopped onions with 120ml water and 150g of the spice blend to achieve 530g of spice paste.

530g of spice paste produces approximately 3 litres of Traditional Laksa gravy.

Store freshly made Traditional Laksa paste frozen, thawed spice paste to be cooked within a week.

A Guide on How to Cook Traditional Laksa for 5 – 6 Servings

Prepare:

260g Traditional Laksa Paste

6 tbsp cooking oil

100g dried shrimps soaked in water for 2 mins then mince

1 handful of fresh laksa leaves chopped a.k.a Vietnamese coriander

6 dried beancurd puffs (optional)

1 handful of beansprouts blanched

10-12 fresh prawns

1L water

200ml coconut cream

blanched rice vermicelli/udon noodles

 

Directions:

1. On medium-low heat, stir-fry dried shrimps with 1 tbsp of cooking oil for about 5 mins and set aside.

2. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.

3. Add dried shrimps, water and beancurd puffs, and allow the gravy to simmer for 15 mins.

4. Add prawns and stir in coconut cream after all the prawns are cooked, and allow the gravy to boil before turning the heat off.

5. Pour laksa gravy over blanched noodles and garnish with fresh laksa leaves.

 

CHF 7.30/100g

From CHF 70 free local shipping within Switzerland & Liechtenstein.

For Europe & International Shipping Rates please refer to Shipping Info.

Weight162 g
en_GB