Yummy Laksa
I have very good review from my Singaporean friends as well as MamaBok about this Prima Laksa so I die-die must try it. I’ve eaten the fresh version from their outlet at Centre Point, Orchard Road before so I sort of know roughly how it taste.
During PiggyBeng’s last trip to Singapore in April (remember the day that everything went hellish?), I kept bugging him to get me a box to try since my friend was unable to get any as it was sold out at that time! PiggyBeng bought 3 boxes for me! *Slurp*
Initially I have wanted to cook the Sarawak Laksa given by this pretty mommy but I forgotten to get fresh coconut milk so have to put on hold. However, I bought the tau-pok (tofu-puff) and bean sprouts so have to cook them before they turn bad. Then I remembered I have the Prima Laksa with me…
The Verdict: It is soooooo easy to prepare! I think the total time needed to boil the laksa soup is less than 10 minutes. Then again, it took me sometime to boil the noodles, bean sprouts and eggs lar… 
And to make it even more yummylicious, I uses chicken broth as the base instead of just plain water… to add some ummmmph mah! 
I add in the chicken pieces before I pour the laksa soup over my noodles… (the soup is quite thick if you follow the instruction on the box so I added another cup of chicken broth to it)
If you want to see what they have inside the box, hop over to MommiBee’s page as she too cook it a few weeks back…
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Looks good, but I personally prefer Sarawak Laksa than the Singaporean version. Having grown up in Kuching makes me feel the Singaporean version has more coconut milk taste than the Sarawakian version, which is more pungent and sharp.
I have yet to taste the authentic Sarawak Laksa so can’t really give my comments…
Do you have any recipe for Sarawak Laksa that you can share???
By the way, this is Binky!
I knew it was you
I want some laksa!!! Fathers Day is coming! *scheming for laksa*
Come here!!! I cook for you!
Aisay..only from Singapore?
Must make a note to get it next time.
I think Jusco in KL has… according to their website lar…
*sigh* i’m still not eating this yet.
I DUN CARE!!! I WANT!
just hantam lar… lau sai good mah…. cheapest way to detox!
Fuyoh! Where to buy ah?
Can try Jusco supermarket… that was what I read from their website.
wah wah..me going sg woh, shall i get some back hehehe
You should!!! Good when you have no idea what to cook!
*hey jazz, tumpang 3 packets pls* fuyoh, you make for me next month ok…
Aiyah, you come here we go makan Penang’s best lar…
I have not try this :p but looks more like curry laska than nonya laska.
This is supposed to be Katong Laksa style but still lack the dried prawns pieces.
tried that before…yeah yummie… hey one thing not related to this post, i saw in your previous post having slides! how did u do that?? pls teach…plsssss…*begging on knees leow*
Amah, that one very easy one…. go to your write post page and you can see on the upload section, SLIDE and you just paste the code from Slide.com where your slide images resides. Just like what you did for Youtube.
[...] Angeleyes has also done a review on this brand. [...]
Thanks for the mention dear. I have edited my post to include a link to your review too
I must say, yr laksa presentation puts mine to a total shame *LOL* wah u used chicken broth some more, must be super duper yummy … thirsty or not after that??
I did not sense any thirsty feeling leh… my chicken broth has no seasoning so it’s tasteless. And I fixed some lemon tea after my laksa meal so felt damn good!
That looks so good Angeleyes! I must remember to get it when I visit Singapore…
Yeah you should get some to try!
Hi, Angeleyes. Sorry for the late response. Here’s how I prepare my laksa soup my own way:
I use the “Swallow bird Brand” for the Sarawak Laksa paste. To create the broth, I use prawns with heads still attached on (which you can see the orange paste on their “brain” part). I’ll peel off the heads and boil it in a large pot of water until cooked. Strain the head shells and discard, but keep the prawn broth to prepare the laksa soup.
To prepare the laksa soup, put to boil the prawn broth and add in the Laksa paste. Constantly stir the soup until boiling, and then strain off the coarse paste residue.
Next, put the laksa soup to boil again and add in belachan cubes (about 2 pieces, about 1″ x 1″ x 1″ size), some coconut milk and some fish sauce to taste. Stir to cook and mix the ingredients evenly, and your laksa soup is now ready to serve over cooked beehoon or yellow noodles, sliced chicken thigh meat, cooked prawns (blanched) and egg slices. Garnish with some parsley. To add more oomph to the laksa, we always eat with squeeze lime and a small dollop of sambal belachan stirred into the individual laksa bowls.
My way of adding more flavor into the beehoon is to put the raw beehoon into a strainer and submerge the whole thing into the boiling laksa soup (in the big pot) to cook it. I’m not a fan of yellow noodles, so if I’m tired of eating beehoon, I’ll sustitute it with kuew tiaw (laksa kueh tiaw is unheard of in Kuching!!)
Maybe next time you can ask Immomsdaughter to bring 2 packets (30gms each) for you to try. 60 gms of paste is only enough for my husband and I, because we don’t like the soup to be too diluted. It’s enough for about 4-5 servings, each serving in a big bowl. The laksa paste package says to mix one pack (30gm) with 2 litres of water, but I usually just mix with 1.5 litres only.
Quite long and complicated steps, hor? That’s why I don’t usually cook laksa at home because it’s quite “leceh”.
Wow! wow! Thanks for the recipe! Annie-Q gave me 3 big packets of laksa paste! So I must really test it out soon! I wanted to try this weekend. Can I susbtitute the prawns with fish bones? I bought some for my tom yam and still hv lots of balance.