• 200ml oil
  • 100g Spice Paste (Basic Rempah)
  • 40g dried chilli paste
  • 120g dried shrimps, rinse, drain and ground
  • 500ml Kara UHT Coconut Cream 
  • 1.5 litres water
  • 4 sprigs laksa leaves
  • 8 dried soy bean puffs (tau pok)
  • 1 tsp salt
  • 2 tbsp sugar

Spice Paste (Basic Rempah)

  • 200g shallots
  • 30g garlic
  • 90g lemongrass
  • 80g galangal
  • 40g ginger
  • 20g belacan
  • 50g candlenuts (buah keras)
  • 1 tsp turmeric powder

Ingredients to be served with gravy

  • 500g laksa noodles, blanched
  • 120g bean sprouts, blanched
  • 4 hard boiled eggs, peel and wedge
  • 12 fresh prawns, blanched
  • some laksa leaves, chopped


  1. Prepare Spice Paste: In a high-speed food processor, add all ingredients according to sequence and blend into a fine paste.
  2. Heat oil and fry Spice Paste over low heat until fragrant.
  3. Add dried chilli paste and fry until fragrant. Add dried shrimps and fry briefly. Add Kara UHT Coconut Cream and stir. Add water and laksa leaves, bring to a boil and simmer for 20 minutes. Add soy bean puffs and simmer for 10 minutes. Season with salt and sugar.
  4. Divide noodles, bean sprouts, eggs and prawns into four bowls. Pour laksa gravy over. Garnish with chopped laksa leaves and serve.

Serving portion: 4 persons

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