Laksa is well-loved dish across Southeast Asia, particularly in Malaysia and Singapore. It is so popular that you can find it in almost every country in this Southeast Asia region.
This bowl of white thick vermicelli (rice noodles) soaked with richly flavoured spicy coconut soup base is considered a comfort food for most Singaporean.
Coming from Singapore, it’s very natural that I’m leaning more towards the Nyonya Laksa. It was only later in my life that I’m being exposed to the knowledge of other region’s laksa. And in true fact, I have never try most of the other versions.
*This post is sponsored by Nyonyalite for using their laksa paste*
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The Spice Base
In true Peranakan style, most Nyonyas will spend hours at home pounding the spices in the pestle and motor before frying up the rempah (spice blend) until you see the oil floating to the surface.
This process of frying the blended spice over the stove is about 30-40 minutes.
The list ingredients that you need to make the spice blend:
- Chilli (dried and fresh)
- Galangal
- Onion
- Garlic
- Lemongrass
- Balachan
- Fish stock
- Tamarind
While you can freeze the homemade spice blend for a while, the hard work that goes behind making of the rempah can be very daunting.
For modern family who doesn’t have the luxury of time behind the stove to make the blend, we always resort to instant paste that can be easily bought from the supermarket.
Noodle
A classic bowl of laksa contains thick vermicelli along with the soup base. Some may opt for others such as the yellow noodles or even the normal rice vermicelli.
Other variations include rice too. Especially for people who wants a filling meal.
Spaghetti as most would know, is an Italian pasta dish that pair mostly with Bolognese or Ragu sauce. In a lot of local fusion pasta restaurant, Laksa Spaghetti is one of the most popular dish with a Singaporean twist.
Nyonyalite
Today’s recipe combines my love for seafood, and Nyonya Laksa paste that is lovingly sponsored by Nyonyalite.
Peranakan cuisine is one of the most difficult food to prepare and cook in the SEA region. One of their popular dish Ayam Buah Keluak can take 5 days just to prepare the paste. You can find a review of their paste here.
As a result, this dish is only done during festive season and usually in a large batch for keeping.
Nyonyalite is the go-to brand whenever I have Ayam Buah Keluak craving. Simply open the pack and follow the cooking instructions.
Buah Keluak is a very hard to find spice even in Singapore. It’s not something you can buy from the neighbouring supermarket.
They can be found at specialty store in selected place like the Geylang Seri Market or Tekka Market. Therefore, having the instant paste on hand is simply very convenient.
Nyonyalite is a Singapore based food company that produce Peranakan style instant spice blend. They make cooking Peranakan dishes much easier for every day life.
On top of Laksa and Buah Keluah paste, they also produce others such as Nyonya Curry, See Siam, and Ayam Penyat Sambal. Having tried all, I think all are delicious and handy in everyday home kitchen.
For any purchases at Nyonyalite, you can quote ITSJUSTJADIE for a 10% discount at the end of the bill.
Do give the recipe below a try.
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Till next time~
Laksa Spaghetti
Equipment
- 1 Air Fryer/ Oven
- 1 Sauce Pot
- 1 Cutting Board
- 1 Cutting Knife
- 1 Baking paper
- 1 Oil Brush for cooking
Ingredients
- ½ pack Nyonyalite Laksa Paste
- 5 – 6 pieces jumbo prawns
- 9 pieces Scallops
- ½ bowl Coconut cream
- 2 serving Spaghetti
- 3 TBSP Cooking oil
- Salt
- Parsley/ coriander for toppings optional
Instructions
- Preheat your air fryer to 180 degrees. Prepare the prawns by cutting it cross section. Lay them on a baking pan, apply the laksa oil, salt and cooking oil. Repeat the same for all the scallops on both side. Air Fry both items for 10 minutes each. Once cooked, set them aside for later.
- Cook spaghetti according to package instructions. Once done, set it aside and add in some cooking oil to prevent from sticking.
- Using the same pot, heat up the remaining Nyonyalite Laksa Paste. Once it start bubbling, add in coconut cream and mix it up. Add in the cooked spaghetti and scallops into the sauce. Add in chopped parsley or coriander for garnishing.
- Plate the spaghetti and arrange the grilled prawns on the pasta and serve.
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