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Recipe details are AI-generated from the video and may contain errors — for reference only.
Dry fry 10g belacan in a dry pan first, then add a little oil and sauté until fragrant.
local_fire_departmentMedium-low heatWatch out
Keep stirring belacan over medium-low heat in a dry pan, otherwise it will burn and stick to the bottom.
Add 5 garlic cloves, 8 galangal slices, and 1 lemongrass stalk, continue stir-frying until fragrant.
local_fire_departmentMedium-low heatWatch out
Keep heat at medium-low after adding spices, otherwise garlic slices will burn quickly and turn bitter.
Add 12 shrimp shells and stir-fry, crushing the shrimp heads with a wooden spatula, until fully aromatic and cooked before adding water.
local_fire_departmentMedium heatWatch out
Shrimp shells must be stir-fried until fully red and cooked before adding water, otherwise the broth will taste fishy.
Add 500 ml of water, stir well, and bring the soup to a boil.
local_fire_departmentHigh heatWatch out
Stir occasionally while heating to a boil after adding water, otherwise it will settle at the bottom.
Be careful when transferring hot soup ingredients to avoid splashing and scalding.
Pour the soup ingredients into a larger pot, add another 500 ml of water, and simmer over medium-low heat for 30 minutes.
local_fire_departmentMedium-low heat, 30 minutesWatch out
Monitor the heat when simmering on medium-low, otherwise it might boil over or dry up.
After simmering for 30 minutes, use a large ladle to remove and discard all shrimp shells and spice residue from the pot.
local_fire_departmentMedium-low heatWatch out
Scoop out ingredients gently to avoid splashing hot soup.
Add 5 tablespoons of sambal chilli and stir, then add 2 tablespoons of turmeric powder, and stir well.
local_fire_departmentMedium-low heatWatch out
Stir quickly after adding turmeric powder, otherwise it will clump together.
Pour in 200 ml of coconut milk and stir well; then pour in 100 ml of evaporated milk, and mix well until creamy and rich.
local_fire_departmentMedium-low heatWatch out
Cook on medium-low heat after adding coconut milk and evaporated milk, otherwise high heat will cause the coconut milk to separate.
Add 12 tofu puffs into the soup to cook until soft and flavorful, then turn off the heat and set aside.
local_fire_departmentMedium-low heatWatch out
Tofu puffs absorb hot soup and are very hot, turn off the heat when done to avoid becoming too mushy.
Wash blood clams, soak in hot water for about 30 seconds, scoop out and soak in cold water so they are about 70% cooked and easy to open for fresh meat.
Watch out
Do not soak blood clams in hot water too long, otherwise they will become fully cooked, tough, and lose freshness.
Put thick rice noodles into boiling water to soften, then scoop out and drain.
local_fire_departmentHigh heatWatch out
Stir rice noodles with tongs occasionally after putting in boiling water to prevent sticking.
Put 80g trimmed bean sprouts in a strainer, blanch briefly in boiling water and remove, do not overcook.
local_fire_departmentHigh heatWatch out
Blanch bean sprouts briefly in boiling water, otherwise they will lose their crispness.
Place cooked noodles in a bowl, pour in thick laksa soup, then add tofu puffs, bean sprouts, cooked prawns, fish cakes, boiled eggs, laksa leaves, and blood clams to serve.
Watch out
Be careful of hot soup when pouring, arrange toppings evenly over the bowl.
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