top of page

< Back

Otak-Otak Singapore Laksa

A rich and comforting Singapore-style laksa made with creamy coconut curry broth, noodles, and flavorful Otak-Otak Singapore.

A rich and comforting Singapore-style laksa made with creamy coconut curry broth, noodles, and flavorful Otak-Otak Singapore. Easy to make at home with simple ingredients and authentic Southeast Asian flavors. Ingredients For the Laksa Broth 2 tbsp cooking oil 3 cloves garlic, minced 4 shallots, sliced 2 tbsp curry powder 1 tbsp chili paste or sambal oelek 400 ml coconut milk 500 ml water or seafood stock 1 tbsp fish sauce 1 tsp sugar Salt to taste Main Ingredients 6–8 pieces of Seafoodking Otak-Otak Singapore 200 g rice noodles or laksa noodles 1 cup bean sprouts 2 boiled eggs, halved Fresh cilantro or laksa leaves Lime wedges Optional Toppings Fried shallots Red chili slices Tofu puffs Shrimp or fish cake Instructions Prepare the Noodles Cook the rice noodles according to package instructions. Drain and set aside. Make the Laksa Broth Heat oil in a pot over medium heat. Sauté garlic and shallots until fragrant and lightly golden. Add curry powder and chili paste. Stir well for about 1 minute until aromatic. Pour in coconut milk and water (or seafood stock). Stir until combined. Season with fish sauce, sugar, and salt. Let the broth simmer for 8–10 minutes. Add the Otak-Otak Add the Otak-Otak Singapore into the broth and simmer for another 5 minutes until heated through and infused with the curry flavor. Assemble the Bowl Place noodles into serving bowls. Top with bean sprouts, boiled eggs, and Otak-Otak Singapore. Pour the hot laksa broth over the noodles. Garnish with cilantro, fried shallots, and chili slices. Serve with lime wedges on the side.

otak-otak-singapore-laksa

bottom of page