{"id":15001,"date":"2018-11-14T21:35:52","date_gmt":"2018-11-14T13:35:52","guid":{"rendered":"https:\/\/www.theburningkitchen.com\/?p=15001"},"modified":"2019-07-05T13:16:16","modified_gmt":"2019-07-05T05:16:16","slug":"singapore-laksa","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/singapore-laksa\/","title":{"rendered":"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review"},"content":{"rendered":"<p><em><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-15008\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/dHgnNevVMHw?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/em><\/p>\n<p><em>Disclosure: This recipe is proudly sponsored by <a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/juicer-and-blender\/blender\/mx-v310.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Panasonic Singapore<\/a>.<\/em><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>I had my first bowl of laksa when I was in primary three. My late dad had brought us to the Chinese Swimming Club. At the entrance was a very popular street hawker who sold piping hot laksa from his pushcart to a long queue of hungry customers! To me, it is still the best laksa that I have ever tasted!<\/p>\n<p>However I have not made laksa for a very long time because of how tedious and tiring it is to pound all the spices by hand\u00a0to achieve the fine smooth texture of homemade laksa paste. I had the inspiration to make Laksa today because I just received a brand new\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=Q6y4D2ARmzE\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><strong>Panasonic MX-V310 blender<\/strong><\/a>, courtesy of our friends at Panasonic! I will let the blender\u00a0 do all the hard work for me in a matter of minutes, with just one press of a button! Want to know how was the outcome? Keep reading!<img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-15582\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-2.jpg\" alt=\"Bowl of Singapore laksa served with sambal chilli\" width=\"1280\" height=\"1920\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-2.jpg?v=1592144093 1280w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-2-200x300.jpg?v=1592144093 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-2-768x1152.jpg?v=1592144093 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-2-453x680.jpg?v=1592144093 453w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-2-600x900.jpg?v=1592144093 600w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<ul>\n<li>Laksa goes best with some\u00a0homemade Sambal (recipe <a href=\"https:\/\/www.theburningkitchen.com\/laksa-chilli-sambal\/\">here<\/a>!) and a generous\u00a0double helping of freshly shucked cockles! But make sure you thoroughly clean and detox the cockles first before enjoying them! For a quick guide on choosing and cleaning cockles, refer to my recipe tutorial for\u00a0<a href=\"https:\/\/www.theburningkitchen.com\/char-kway-teow\/\">Char Kway Teow (Fried Kway Teow)<\/a><\/li>\n<li>You can make a large batch of rempah, freeze them in smaller portions and voila! you have your <strong>very own supply of\u00a0 MSG-free, preservative-free instant Laksa Paste at your disposal anytime!<\/strong><\/li>\n<li><strong>Laksa keeps very well (and tastes even better!) overnight<\/strong>, so you can simply make a larger portion and tomorrow&#8217;s dinner is settled!<img decoding=\"async\" class=\"alignnone size-full wp-image-15584\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg\" alt=\"Bowl of Singapore laksa served with sambal chilli\" width=\"1280\" height=\"720\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092 1280w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2-300x169.jpg?v=1592144092 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2-768x432.jpg?v=1592144092 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2-680x383.jpg?v=1592144092 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2-480x270.jpg?v=1592144092 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2-600x338.jpg?v=1592144092 600w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">PRODUCT REVIEW: PANASONIC MX-V310 BLENDER<\/span><\/h1>\n<p>Today I&#8217;m putting my new Panasonic blender through a rigorous test!\u00a0Will it be able to blend my Laksa Rempah and Sambal Chilli spices to a fine and even consistency? Is it easy to use? And most importantly, is it easy to clean? Let&#8217;s find out!<img decoding=\"async\" class=\"alignnone size-full wp-image-15587\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1.jpg\" alt=\"Ingredients for Singapore Laksa and Sambal Chilli\" width=\"1280\" height=\"720\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1.jpg?v=1592144091 1280w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-300x169.jpg?v=1592144091 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-768x432.jpg?v=1592144091 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-680x383.jpg?v=1592144091 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-480x270.jpg?v=1592144091 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-600x338.jpg?v=1592144091 600w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15588\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-1.jpg\" alt=\"Ingredients for Singapore Laksa and Sambal Chilli\" width=\"1280\" height=\"720\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-1.jpg?v=1592144090 1280w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-1-300x169.jpg?v=1592144090 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-1-768x432.jpg?v=1592144090 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-1-680x383.jpg?v=1592144090 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-1-480x270.jpg?v=1592144090 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Laksa-Ingredients-1-1-600x338.jpg?v=1592144090 600w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">THE VERDICT<\/span><\/h1>\n<h3><span style=\"color: #ad0922;\">The PROs<\/span><\/h3>\n<ul>\n<li><strong>Made of durable thick glass<\/strong>\u00a0&#8211; Before receiving this blender, I was hoping that it wouldn&#8217;t be made of plastic because I have had so many blenders made of plastic that I had to dump after a while due to discolouration. So imagine my delight when I unboxed my new &#8216;toy&#8217; and saw that it was made of glass! No more difficult stains and discolourations when I blend my chillis! On this point, the blender has my solid nod of approval!<\/li>\n<li><strong>6 Auto Menus to meet all your needs &#8211;\u00a0<\/strong>This versatile blender has 6 specially designed auto menus for juices\/smoothies, soups, ice crushing, baby food, pudding and nuts. We used the Soup auto menu to blend the rempah with the shrimp water, and it worked great!<\/li>\n<li><strong>Self-washing function<\/strong>\u00a0&#8211; No more risking injury to your fingers when dislodging tiny bits of ingredients stuck at the bottom of the blade! After blending my rempah, all I had to do was fill the blender with 750ml of water, and press the &#8216;P2&#8217; button for Cleaning. Within seconds, all the ingredients bits had dislodged themselves and only need a quick rinse with mild soapy water to clean and store. Easy peasy!<\/li>\n<li><strong>Easy to clean and dry\u00a0<\/strong>\u00a0as the base of the blender is easily removable.<\/li>\n<li><strong>Powerful circulation<\/strong>\u00a0using V&amp;M technology &#8211; If you watch the video, you can actually see the ingredients being powerfully lifted and sucked into the central vortex where the blades are, ensuring that all the spices are thoroughly and evenly blended.\n<div id=\"attachment_15549\" style=\"width: 690px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15549\" class=\"wp-image-15549 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28.jpg\" alt=\"Laksa rempah being blended\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28.jpg?v=1592144094 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28-300x169.jpg?v=1592144094 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28-480x270.jpg?v=1592144094 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28-600x338.jpg?v=1592144094 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><p id=\"caption-attachment-15549\" class=\"wp-caption-text\">Powerful circulation action of the Panasonic MX-V310 blender<\/p><\/div>\n<div class=\"mceTemp\"><\/div>\n<\/li>\n<li><strong>Powerful blade action<\/strong>\u00a0&#8211; The blender is designed with upper and lower blades &#8211; the upper blades are supposed to crush the ingredients while the lower blades cut them finely. The cutting action is indeed powerful judging from how finely and evenly the dried shrimps and rempah were blended. A note of caution, if you want your dried shrimp to be slightly coarser so it has more substance, be careful not to over-blend it until it becomes powdery!\n<div class=\"mceTemp\"><\/div>\n<p><div id=\"attachment_15527\" style=\"width: 690px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15527\" class=\"size-full wp-image-15527\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12.jpg\" alt=\"Finely blended dried shrimps\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12.jpg?v=1592144099 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12-300x169.jpg?v=1592144099 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12-480x270.jpg?v=1592144099 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12-600x338.jpg?v=1592144099 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><p id=\"caption-attachment-15527\" class=\"wp-caption-text\">Finely blended dried shrimp<\/p><\/div><\/li>\n<\/ul>\n<h3><span style=\"color: #ad0922;\">The CONs<\/span><\/h3>\n<ul>\n<li><strong>Mill is slightly small<\/strong>\u00a0&#8211; While I love that there is a separate attachment available apart from the blender itself, I found the dry and wet mill on the small side. It would work well for the sambal chilli. But for the Laksa Paste, I used the blender attachment and added some prawn stock, as the blender does require some liquid to function smoothly.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15525\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14.jpg\" alt=\"Blending the sambal chilli spices\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14.jpg?v=1592144100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14-300x169.jpg?v=1592144100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14-480x270.jpg?v=1592144100 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14-600x338.jpg?v=1592144100 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<li><strong>Ingredients in the mill got stuck a few times initially\u00a0<\/strong>\u00a0&#8211; Unlike the blender, which has upper and lower blades to circulate the ingredients for even blending, the mill has only one set of blades. This could be the reason why I needed to give it a few good shakes to help it along, but eventually the mill yielded a lovely fine consistency for my sambal chilli spices (get sambal chilli recipe <a href=\"https:\/\/www.theburningkitchen.com\/laksa-chilli-sambal\/\">here<\/a>).\n<p><div id=\"attachment_15516\" style=\"width: 690px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15516\" class=\"wp-image-15516 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24.jpg\" alt=\"Finely blended sambal chilli spices being poured into a bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24.jpg?v=1592144102 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24-300x169.jpg?v=1592144102 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24-480x270.jpg?v=1592144102 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24-600x338.jpg?v=1592144102 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><p id=\"caption-attachment-15516\" class=\"wp-caption-text\">Finely blended sambal chilli spices being poured into a bowl<\/p><\/div><\/li>\n<\/ul>\n<p><em>The Panasonic MX-V310 Blender retails in Singapore for S$109 and is available at all major departmental stores. You can check out the full product specs\u00a0<a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/juicer-and-blender\/blender\/mx-v310.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">here<\/a>!<\/em><\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE SINGAPORE LAKSA<\/span><\/h1>\n<h3>PREPARATION<\/h3>\n<p>Wash the dried shrimp and soak in hot water until soft.<\/p>\n<div class=\"wprm-recipe-main wprm-color-border wprm-clearfix\">\n<div class=\"wprm-recipe-instructions-container\">\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15515\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-25.jpg\" alt=\"Soaking the dried shrimps in hot water to rehydrate them\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-25.jpg?v=1592144102 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-25-300x169.jpg?v=1592144102 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-25-480x270.jpg?v=1592144102 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-25-600x338.jpg?v=1592144102 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>De-seed the red chilli and cut into small pieces and set aside.\u00a0De-seed the dried chilli and cut into small pieces. Soak in hot water until soft.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-15001 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17.jpg?v=1592144100\" class=\"attachment-full size-full\" alt=\"Deseeding the fresh chillis\" aria-describedby=\"gallery-1-15522\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17.jpg?v=1592144100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17-300x169.jpg?v=1592144100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17-480x270.jpg?v=1592144100 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17-600x338.jpg?v=1592144100 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-15522'>\n\t\t\t\tDeseed the fresh chilli\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31.jpg?v=1592144094\" class=\"attachment-full size-full\" alt=\"Cutting the large red chilli into pieces\" aria-describedby=\"gallery-1-15546\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31.jpg?v=1592144094 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31-300x169.jpg?v=1592144094 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31-480x270.jpg?v=1592144094 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31-600x338.jpg?v=1592144094 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-15546'>\n\t\t\t\tCut fresh chilli into pieces\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18.jpg?v=1592144101\" class=\"attachment-full size-full\" alt=\"Cutting the dried red chilli into pieces\" aria-describedby=\"gallery-1-15521\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18.jpg?v=1592144101 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18-300x169.jpg?v=1592144101 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18-480x270.jpg?v=1592144101 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18-600x338.jpg?v=1592144101 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-15521'>\n\t\t\t\tCut dried chilli into pieces\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2.jpg?v=1592144103\" class=\"attachment-full size-full\" alt=\"Soaking the dried chilli in hot water\" aria-describedby=\"gallery-1-15511\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2.jpg?v=1592144103 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2-300x169.jpg?v=1592144103 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2-480x270.jpg?v=1592144103 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2-600x338.jpg?v=1592144103 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-15511'>\n\t\t\t\tSoak dried chilli in hot water\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p>Remove the skin from the galangal, shallots and garlic.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-15001 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-21.jpg?v=1592144101\" class=\"attachment-full size-full\" alt=\"Slicing the blue ginger (galangal)\" aria-describedby=\"gallery-2-15518\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-21.jpg?v=1592144101 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-21-300x169.jpg?v=1592144101 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-21-480x270.jpg?v=1592144101 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-21-600x338.jpg?v=1592144101 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-15518'>\n\t\t\t\tSlicing off a piece of galangal\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-5.jpg?v=1592144104\" class=\"attachment-full size-full\" alt=\"Slicing the galangal (blue ginger)\" aria-describedby=\"gallery-2-15508\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-5.jpg?v=1592144104 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-5-300x169.jpg?v=1592144104 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-5-480x270.jpg?v=1592144104 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-5-600x338.jpg?v=1592144104 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-15508'>\n\t\t\t\tSlicing the peeled galangal into smaller pieces\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p>Toast a small piece of belachan and set aside. Rinse the laksa leaves and remove the leaves from the stalk. Cut the leaves into very fine strips. Keep the stalk for the gravy. Remove the roots from the bean sprouts. Rinse and drain. Wash the tau pok and squeeze dry. Cut into 4 pieces.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-15001 gallery-columns-3 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-680x383.jpg?v=1592144095\" class=\"attachment-large size-large\" alt=\"Toasted piece of belachan\" aria-describedby=\"gallery-3-15543\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34.jpg?v=1592144095 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-300x169.jpg?v=1592144095 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-480x270.jpg?v=1592144095 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-600x338.jpg?v=1592144095 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-15543'>\n\t\t\t\tToasting the belachan\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-6-680x383.jpg?v=1592144104\" class=\"attachment-large size-large\" alt=\"Plucking the leaves from the laksa stalks\" aria-describedby=\"gallery-3-15507\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-6.jpg?v=1592144104 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-6-300x169.jpg?v=1592144104 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-6-480x270.jpg?v=1592144104 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-6-600x338.jpg?v=1592144104 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-15507'>\n\t\t\t\tRemoving the laksa leaves\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-37-680x383.jpg?v=1592144096\" class=\"attachment-large size-large\" alt=\"Slicing the laksa leaves thinly\" aria-describedby=\"gallery-3-15540\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-37.jpg?v=1592144096 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-37-300x169.jpg?v=1592144096 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-37-480x270.jpg?v=1592144096 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-37-600x338.jpg?v=1592144096 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-15540'>\n\t\t\t\tSlicing the laksa leaves finely\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p>Place cockles in a basin filled with water and 1\/2 tsp of salt. Soak for 30 minutes to purge impurities. Discard water and wash cockles a few times to remove mud until water runs clear. Wash the prawns and set aside.<\/p>\n<p>Place the rempah ingredients and shrimp water into the blender and blend finely. Transfer to a bowl.\u00a0In the same blender, blend the dried shrimp finely and transfer to a bowl.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-15001 gallery-columns-3 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-3-680x383.jpg?v=1592144104\" class=\"attachment-large size-large\" alt=\"Adding the laksa rempah ingredients into a blender\" aria-describedby=\"gallery-4-15510\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-3.jpg?v=1592144104 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-3-300x169.jpg?v=1592144104 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-3-480x270.jpg?v=1592144104 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-3-600x338.jpg?v=1592144104 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-4-15510'>\n\t\t\t\tAdding the laksa rempah ingredients to the blender\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28-680x383.jpg?v=1592144094\" class=\"attachment-large size-large\" alt=\"Laksa rempah spices being finely blended\" aria-describedby=\"gallery-4-15549\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28.jpg?v=1592144094 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28-300x169.jpg?v=1592144094 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28-480x270.jpg?v=1592144094 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-28-600x338.jpg?v=1592144094 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-4-15549'>\n\t\t\t\tBlending the laksa rempah spices finely\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12-680x383.jpg?v=1592144099\" class=\"attachment-large size-large\" alt=\"Finely blended dried shrimps\" aria-describedby=\"gallery-4-15527\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12.jpg?v=1592144099 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12-300x169.jpg?v=1592144099 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12-480x270.jpg?v=1592144099 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-12-600x338.jpg?v=1592144099 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-4-15527'>\n\t\t\t\tFinely blended dried shrimp\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h3>COOKING &#8211; LAKSA SOUP<\/h3>\n<p>Boil 500 ml of water, then cook the prawns over high heat for a few minutes\u00a0until prawns turn red and &#8220;U&#8221; shaped. Remove prawns, and keep prawn water. Peel prawns. Set aside prawn heads and shells.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-5 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-5 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-5' class='gallery galleryid-15001 gallery-columns-3 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-19-680x383.jpg?v=1592144101\" class=\"attachment-large size-large\" alt=\"Comparison between prawn that is just done (left) and prawn that is over done (right)\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-19.jpg?v=1592144101 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-19-300x169.jpg?v=1592144101 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-19-480x270.jpg?v=1592144101 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-19-600x338.jpg?v=1592144101 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-9-680x383.jpg?v=1592144099\" class=\"attachment-large size-large\" alt=\"Add to prawns to the wok to be blanched\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-9.jpg?v=1592144099 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-9-300x169.jpg?v=1592144099 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-9-480x270.jpg?v=1592144099 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-9-600x338.jpg?v=1592144099 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-10-680x383.jpg?v=1592144099\" class=\"attachment-large size-large\" alt=\"Removing the prawns from the wok after blanching\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-10.jpg?v=1592144099 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-10-300x169.jpg?v=1592144099 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-10-480x270.jpg?v=1592144099 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-10-600x338.jpg?v=1592144099 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<div class=\"wprm-recipe-instruction-text\">\n<p>In a wok, heat up 1 TBsp of oil. Add garlic and fry until aromatic. Then add prawn heads and shells and fry until aromatic and dry. While frying use a spatula to press on heads to extract juices. Next, add the prawn water and boil for 10 minutes. Sieve stock and discard shells.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-6 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-6 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-6 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-6 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-6' class='gallery galleryid-15001 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-20-680x383.jpg?v=1592144101\" class=\"attachment-large size-large\" alt=\"Extracting the prawns juices to make a stock\" aria-describedby=\"gallery-6-15519\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-20.jpg?v=1592144101 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-20-300x169.jpg?v=1592144101 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-20-480x270.jpg?v=1592144101 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-20-600x338.jpg?v=1592144101 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-6-15519'>\n\t\t\t\tExtracting the juices of the prawns for the stock\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-42-680x383.jpg?v=1592144097\" class=\"attachment-large size-large\" alt=\"Adding prawn stock to the prawn heads and shells\" aria-describedby=\"gallery-6-15535\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-42.jpg?v=1592144097 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-42-300x169.jpg?v=1592144097 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-42-480x270.jpg?v=1592144097 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-42-600x338.jpg?v=1592144097 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-6-15535'>\n\t\t\t\tAdding the rest of the prawn stock\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p>In a wok, heat up 250 ml of oil, then fry rempah for 30 minutes over low heat until aromatic.\u00a0Add in the ground dried shrimp and continue to fry until fragrant. While frying, add in 4 tbsp of the coconut milk a little at a time. Next, add in the prawn stock and bring to a boil over medium low heat, then transfer to a pot.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-7 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-7 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-7 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-7 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-7' class='gallery galleryid-15001 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-36-680x383.jpg?v=1592144096\" class=\"attachment-large size-large\" alt=\"Adding the laksa rempah spices into hot oil\" aria-describedby=\"gallery-7-15541\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-36.jpg?v=1592144096 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-36-300x169.jpg?v=1592144096 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-36-480x270.jpg?v=1592144096 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-36-600x338.jpg?v=1592144096 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-7-15541'>\n\t\t\t\tAdding the rempah to the heated oil\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-16-680x383.jpg?v=1592144100\" class=\"attachment-large size-large\" alt=\"Adding the blended dried shrimp to the laksa paste\" aria-describedby=\"gallery-7-15523\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-16.jpg?v=1592144100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-16-300x169.jpg?v=1592144100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-16-480x270.jpg?v=1592144100 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-16-600x338.jpg?v=1592144100 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-7-15523'>\n\t\t\t\tAdding the blended dried shrimps\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-1-680x383.jpg?v=1592144103\" class=\"attachment-large size-large\" alt=\"Adding coconut milk to the laksa paste\" aria-describedby=\"gallery-7-15512\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-1.jpg?v=1592144103 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-1-300x169.jpg?v=1592144103 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-1-480x270.jpg?v=1592144103 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-1-600x338.jpg?v=1592144103 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-7-15512'>\n\t\t\t\tAdding some coconut milk\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-26-680x383.jpg?v=1592144093\" class=\"attachment-large size-large\" alt=\"Adding the prawn stock into the laksa paste\" aria-describedby=\"gallery-7-15551\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-26.jpg?v=1592144093 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-26-300x169.jpg?v=1592144093 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-26-480x270.jpg?v=1592144093 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-26-600x338.jpg?v=1592144093 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-7-15551'>\n\t\t\t\tAdding the prawn stock\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">Add in the laksa stalks and boil for 20 mins stirring constantly, then discard stalks.\u00a0Add salt to taste.Then, add in the coconut milk and tau pok and boil over low heat for another 5 mins, stirring constantly to prevent gravy from getting burnt. Do not cover the pot, and do not bring to a boil otherwise the gravy will curdle. When the gravy starts to bubble, turn off the heat immediately.<\/div>\n<div>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-8 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-8 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-8 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-8 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-8' class='gallery galleryid-15001 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-27-680x383.jpg?v=1592144093\" class=\"attachment-large size-large\" alt=\"Adding the laksa stalks into the laksa gravy\" aria-describedby=\"gallery-8-15550\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-27.jpg?v=1592144093 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-27-300x169.jpg?v=1592144093 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-27-480x270.jpg?v=1592144093 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-27-600x338.jpg?v=1592144093 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-8-15550'>\n\t\t\t\tAdding the laksa stalks enhances the flavour of the gravy\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-39-680x383.jpg?v=1592144097\" class=\"attachment-large size-large\" alt=\"Adding the tau pok into the laksa gravy\" aria-describedby=\"gallery-8-15538\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-39.jpg?v=1592144097 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-39-300x169.jpg?v=1592144097 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-39-480x270.jpg?v=1592144097 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-39-600x338.jpg?v=1592144097 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-8-15538'>\n\t\t\t\tAdding in the tau pok \n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h3>COOKING &#8211; LAKSA INGREDIENTS<\/h3>\n<div class=\"wprm-recipe-instruction-text\">\n<p>Pour hot water over cockles for 10 seconds then drain dry. Remove the cockles from the shells and refrigerate. Peel and slice the hard boiled eggs into half. Cut the fried fish cake into strips. If you buy fresh fish cake, you need to deep-fry it until light golden first.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-9 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-9 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-9 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-9 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-9' class='gallery galleryid-15001 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-8-680x383.jpg?v=1592144104\" class=\"attachment-large size-large\" alt=\"Shucking cockles with a cockle opener\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-8.jpg?v=1592144104 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-8-300x169.jpg?v=1592144104 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-8-480x270.jpg?v=1592144104 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-8-600x338.jpg?v=1592144104 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-38-680x383.jpg?v=1592144096\" class=\"attachment-large size-large\" alt=\"Shucking cockles with a cockle opener\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-38.jpg?v=1592144096 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-38-300x169.jpg?v=1592144096 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-38-480x270.jpg?v=1592144096 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-38-600x338.jpg?v=1592144096 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p>In a wok, add the bean sprouts to 1 litre of room temperature water. Bring to a boil for about 2-3 minutes, then immediately sieve out the bean sprouts. When ready to serve, bring the water to a boil again, then blanch the thick bee hoon for 1-2 minutes.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-10 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-10 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-10 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-10 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-10' class='gallery galleryid-15001 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-40-680x383.jpg?v=1592144097\" class=\"attachment-large size-large\" alt=\"Removing the beansprouts from the wok after blanching\" aria-describedby=\"gallery-10-15537\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-40.jpg?v=1592144097 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-40-300x169.jpg?v=1592144097 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-40-480x270.jpg?v=1592144097 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-40-600x338.jpg?v=1592144097 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-10-15537'>\n\t\t\t\tBlanching the beansprouts \n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-33-680x383.jpg?v=1592144095\" class=\"attachment-large size-large\" alt=\"Removing the thick bee hoon from the wok after blanching\" aria-describedby=\"gallery-10-15544\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-33.jpg?v=1592144095 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-33-300x169.jpg?v=1592144095 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-33-480x270.jpg?v=1592144095 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-33-600x338.jpg?v=1592144095 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-10-15544'>\n\t\t\t\tBlanching the thick bee hoon\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>In individual bowls, add the bee hoon, bean sprouts, cockles, tau pok, fish cake slices, and 1\/2 a hard boiled egg and pour the hot laksa gravy over it. Top up with laksa leaves and serve with sambal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15585\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9X16-1-1.jpg\" alt=\"Bowl of Singapore laksa served with sambal chilli\" width=\"1280\" height=\"720\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9X16-1-1.jpg?v=1592144091 1280w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9X16-1-1-300x169.jpg?v=1592144091 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9X16-1-1-768x432.jpg?v=1592144091 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9X16-1-1-680x383.jpg?v=1592144091 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9X16-1-1-480x270.jpg?v=1592144091 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9X16-1-1-600x338.jpg?v=1592144091 600w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-notes-container wprm-color-border\">\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol class=\"ol1\">\n<li class=\"li1\"><span class=\"s2\"><strong>Fry rempah over low fire<\/strong> and slowly fry till aromatic, as rempah can get burnt easily.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><strong>Use tap water to cook beansprouts,<\/strong> not boiling water. This is so they will remain crunchy and not limp.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><strong>Use fresh vermicelli<\/strong> for best results as it is softer and smoother compared to dried versions.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><strong>Blanch cockles briefly<\/strong> to make them easy to open, but not too long that cockles become rubbery.\u00a0\u00a0<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Instead of using ready-made fish cakes, you can buy<strong> fresh fish cakes<\/strong> from wet market (look for stalls selling raw yong tau foo) and fry them yourself.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><strong>Constantly stir gravy<\/strong> to prevent it from getting burnt, especially at the bottom. Do not cover pot.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><strong>Rempah can be prepared a day before<\/strong>. You can also make extra portions to freeze for another time. Laksa takes a lot of patience but the results are very satisfying!<\/span><\/li>\n<\/ol>\n<\/div>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <a href=\"#video\"><span style=\"text-decoration: underline;\">VIDEO<\/span><\/a> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\">rate<\/a>\u00a0our recipe or leave us a <a href=\"#respond\">comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n<p>Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\">subscribe<\/a> to our Youtube channel for more yummy videos! Do also join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\">TBK Home Cooks Facebook Group<\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15586\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1.jpg\" alt=\"Bowl of Singapore laksa served with sambal chilli\" width=\"1280\" height=\"720\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1.jpg?v=1592144091 1280w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-300x169.jpg?v=1592144091 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-768x432.jpg?v=1592144091 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-680x383.jpg?v=1592144091 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-480x270.jpg?v=1592144091 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-600x338.jpg?v=1592144091 600w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-15008\" class=\"wprm-recipe-container\" data-recipe-id=\"15008\" data-servings=\"10\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1.jpg?v=1592144091\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-150x150.jpg?v=1592144091\" class=\"attachment-150x150 size-150x150\" alt=\"Bowl of Singapore laksa served with sambal chilli\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-150x150.jpg?v=1592144091 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-500x500.jpg?v=1592144091 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-680x680.jpg?v=1592144091 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-320x321.jpg?v=1592144091 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-300x300.jpg?v=1592144091 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-1-1-100x100.jpg?v=1592144091 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Singapore Laksa<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-user-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-15008 wprm-user-rating wprm-user-rating-not-voted wprm-user-rating-allowed\" data-recipe=\"15008\" data-average=\"4.67\" data-count=\"3\" data-total=\"14\" data-user=\"0\" data-decimals=\"2\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Malaysian, Singaporean<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Laksa, Singapore Laksa<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-15008 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"15008\" aria-label=\"Adjust recipe servings\">10<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">583<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Another stalwart of Singapore's hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/15008\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"15008\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-15008-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"15008\" data-servings=\"10\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bean Sprout<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pieces<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tau Pok<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cockles<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fresh Vermicelli (Thick Bee Hoon)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/hard-boiled-egg\/\" class=\"wprm-recipe-ingredient-link\">Hard Boiled Eggs<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pieces<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fried Fish Cake<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\"><a href=\"\/chilli-sambal\/\" class=\"wprm-recipe-ingredient-link\">Laksa Chilli Sambal<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Prawn Stock<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Prawns (medium size)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chopped Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Rempah (Laksa Paste)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Large Red Chilli<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Chilli<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">thumbsize<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Galangal (Blue Ginger)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Shallots<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#belachan\" class=\"wprm-recipe-ingredient-link\">Belachan<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Turmeric Powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stalks<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lemon Grass<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">7<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Candlenuts  (Buah Keras)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Laksa Gravy<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">80-100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Shrimp<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">10-15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stalk<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Laksa Leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">750<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Coconut Milk<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-15008-instructions-container wprm-block-text-normal\" data-recipe=\"15008\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Preparation<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15008-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the dried shrimp and soak in hot water until soft.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">De-seed the red chilli and cut into small pieces and set aside.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">De-seed the dried chilli and cut into small pieces. Soak in hot water until soft.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the galangal, shallots and garlic.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Toast a small piece of belachan and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rinse the laksa leaves and remove the leaves from the stalk. Cut the leaves into very fine strips. Keep the stalk for the gravy.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the roots from the bean sprouts. Rinse and drain.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the tau pok and squeeze dry. Cut into 4 pieces.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place cockles in a basin filled with water and 1\/2 tsp of salt. Soak for 30 minutes to purge impurities. Discard water and wash cockles a few times to remove mud until water runs clear.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the prawns and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the rempah ingredients and shrimp water into the blender and blend finely. Transfer to a bowl.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In the same blender, blend the dried shrimp finely and transfer to a bowl.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking Method - Laksa Soup<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15008-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Boil 500 ml of water, then cook the prawns over high heat for a few minutes&nbsp;until prawns turn red and \"U\" shaped. Remove the prawns, and keep the prawn stock. <\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel the prawns and slice into half. Set aside the prawn heads and shells for later use.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, heat up 1 tbsp of oil. Add the chopped garlic and fry until aromatic. Then add the prawn heads and shells and fry until aromatic. While frying, use a spatula to press on heads to extract juices. <\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, add the prawn stock and boil for 10 minutes. Sieve stock and discard shells. <\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, heat up 250 ml of oil, then fry rempah for 30 minutes over low heat until aromatic.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the ground dried shrimp and continue to fry until fragrant. While frying, add in 4 tbsp of the coconut milk a little at a time.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, add in the prawn stock and bring to a boil over medium low heat. Then transfer to a pot.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the laksa stalks and boil for 20 mins stirring constantly, then discard stalks.&nbsp;Add salt to taste.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Then, add in the coconut milk and tau pok and boil over low heat for another 5 mins, stirring constantly to prevent the gravy from getting burnt. Do not cover the pot.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking Method - Laksa Ingredients<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15008-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour hot water over the cockles for 10 seconds then drain dry. Remove the cockles from the shells and refrigerate.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel and slice the hard boiled eggs into half.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">&nbsp;Cut the fried fish cake into strips. If you buy fresh fish cake, you need to deep-fry it until light golden first.<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, add the bean sprouts to 1 litre of room temperature water. Bring to a boil for about 2-3 minutes, then immediately sieve out the bean sprouts.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When ready to serve, bring the water to a boil again, then blanch the thick bee hoon for 1-2 minutes.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15008-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In individual bowls, add the bee hoon, bean sprouts, cockles, tau pok, fish cake slices, and half a hard boiled egg and pour the hot laksa gravy over it. Top up with laksa leaves and serve with sambal.\u2028<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-15008\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/dHgnNevVMHw?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><ol class=\"ol1\">\n<li class=\"li1\"><span class=\"s2\">Fry rempah over low fire and slowly fry till aromatic, as rempah can get burnt easily.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Use tap water, not boiling water, to cook beansprouts so they will remain crunchy and not limp.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Use fresh vermicelli for best results as it is softer and smoother compared to dried versions.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Blanch cockles briefly to make them easy to open, but not too long that cockles become rubbery.\u00a0\u00a0<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Instead of using ready-made fish cakes, you can buy fresh fish cakes from wet market (look for stalls selling raw yong tau foo) and fry them yourself.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Constantly stir gravy to prevent it from getting burnt, especially at the bottom. Do not cover pot.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Rempah can be prepared a day before. You can also make extra portions to freeze for another time. Laksa takes a lot of patience but the results are very satisfying!<\/span><\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">583<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">47<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">30<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">46<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">345<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1570<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">581<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">730<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">51.9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">175<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7.7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Another stalwart of Singapore hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!<\/p>\n","protected":false},"author":4,"featured_media":15584,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,1361,31,1206,40,1493,1495,1497,1512,484,1496,1511,991,44,47,992,1492,11],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Singapore Laksa Recipe and Panasonic MX-V310 Blender Review - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Another stalwart of Singapore hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/singapore-laksa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Another stalwart of Singapore hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theburningkitchen.com\/singapore-laksa\/\" \/>\n<meta property=\"og:site_name\" content=\"The Burning Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/theburningkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2018-11-14T13:35:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-05T05:16:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bee Leng\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@burningchef\" \/>\n<meta name=\"twitter:site\" content=\"@burningchef\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bee Leng\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/\"},\"author\":{\"name\":\"Bee Leng\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\"},\"headline\":\"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review\",\"datePublished\":\"2018-11-14T13:35:52+00:00\",\"dateModified\":\"2019-07-05T05:16:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/\"},\"wordCount\":2489,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092\",\"articleSection\":[\"1 to 2 Hour Recipes\",\"Boiled Recipes\",\"Gluten-Free Recipes\",\"Hawker Recipes\",\"Nut-free\",\"Recipes\",\"Recipes by Cooking Method\",\"Recipes by Cooking Style\",\"Recipes by Cooking Time\",\"Recipes by Course\",\"Recipes by Cuisine\",\"Recipes by Dietary Preferences\",\"Restaurant-Style Recipes\",\"Rice &amp; Noodle Recipes\",\"Singaporean Recipes\",\"Spicy Recipes\",\"Sponsored\",\"Videos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/theburningkitchen.com\/singapore-laksa\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/\",\"url\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/\",\"name\":\"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review - The Burning Kitchen\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092\",\"datePublished\":\"2018-11-14T13:35:52+00:00\",\"dateModified\":\"2019-07-05T05:16:16+00:00\",\"description\":\"Another stalwart of Singapore hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!\",\"breadcrumb\":{\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theburningkitchen.com\/singapore-laksa\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage\",\"url\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092\",\"contentUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092\",\"width\":1280,\"height\":720,\"caption\":\"Bowl of Singapore laksa served with sambal chilli\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theburningkitchen.com\/singapore-laksa\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/theburningkitchen.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theburningkitchen.com\/#website\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"name\":\"The Burning Kitchen\",\"description\":\"Authentic Chinese Recipes Made Easy\",\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theburningkitchen.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/theburningkitchen.com\/#organization\",\"name\":\"The Burning Kitchen\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"contentUrl\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"width\":1128,\"height\":600,\"caption\":\"The Burning Kitchen\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/facebook.com\/theburningkitchen\",\"https:\/\/twitter.com\/burningchef\",\"https:\/\/instagram.com\/theburningkitchen\",\"https:\/\/pinterest.com\/burningkitchen\",\"https:\/\/youtube.com\/c\/theburningkitchen\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\",\"name\":\"Bee Leng\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g\",\"caption\":\"Bee Leng\"},\"description\":\"Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!\",\"sameAs\":[\"https:\/\/theburningkitchen.com\/author\/burningchef\/\"],\"url\":\"https:\/\/theburningkitchen.com\/author\/burningchef\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review - The Burning Kitchen","description":"Another stalwart of Singapore hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theburningkitchen.com\/singapore-laksa\/","og_locale":"en_US","og_type":"article","og_title":"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review - The Burning Kitchen","og_description":"Another stalwart of Singapore hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!","og_url":"https:\/\/theburningkitchen.com\/singapore-laksa\/","og_site_name":"The Burning Kitchen","article_publisher":"https:\/\/facebook.com\/theburningkitchen","article_published_time":"2018-11-14T13:35:52+00:00","article_modified_time":"2019-07-05T05:16:16+00:00","og_image":[{"width":1280,"height":720,"url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092","type":"image\/jpeg"}],"author":"Bee Leng","twitter_card":"summary_large_image","twitter_creator":"@burningchef","twitter_site":"@burningchef","twitter_misc":{"Written by":"Bee Leng","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/#article","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/"},"author":{"name":"Bee Leng","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d"},"headline":"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review","datePublished":"2018-11-14T13:35:52+00:00","dateModified":"2019-07-05T05:16:16+00:00","mainEntityOfPage":{"@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/"},"wordCount":2489,"commentCount":0,"publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"image":{"@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092","articleSection":["1 to 2 Hour Recipes","Boiled Recipes","Gluten-Free Recipes","Hawker Recipes","Nut-free","Recipes","Recipes by Cooking Method","Recipes by Cooking Style","Recipes by Cooking Time","Recipes by Course","Recipes by Cuisine","Recipes by Dietary Preferences","Restaurant-Style Recipes","Rice &amp; Noodle Recipes","Singaporean Recipes","Spicy Recipes","Sponsored","Videos"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/theburningkitchen.com\/singapore-laksa\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/","url":"https:\/\/theburningkitchen.com\/singapore-laksa\/","name":"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review - The Burning Kitchen","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage"},"image":{"@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092","datePublished":"2018-11-14T13:35:52+00:00","dateModified":"2019-07-05T05:16:16+00:00","description":"Another stalwart of Singapore hawker legacy, Singapore-style laksa is so \u2018lemak\u2019 and goes especially well with fresh cockles and sambal chilli. Shiok ah!","breadcrumb":{"@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theburningkitchen.com\/singapore-laksa\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/#primaryimage","url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092","contentUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-9x16-2.jpg?v=1592144092","width":1280,"height":720,"caption":"Bowl of Singapore laksa served with sambal chilli"},{"@type":"BreadcrumbList","@id":"https:\/\/theburningkitchen.com\/singapore-laksa\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/theburningkitchen.com\/"},{"@type":"ListItem","position":2,"name":"Singapore Laksa Recipe and Panasonic MX-V310 Blender Review"}]},{"@type":"WebSite","@id":"https:\/\/theburningkitchen.com\/#website","url":"https:\/\/theburningkitchen.com\/","name":"The Burning Kitchen","description":"Authentic Chinese Recipes Made Easy","publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theburningkitchen.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/theburningkitchen.com\/#organization","name":"The Burning Kitchen","url":"https:\/\/theburningkitchen.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","contentUrl":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","width":1128,"height":600,"caption":"The Burning Kitchen"},"image":{"@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/facebook.com\/theburningkitchen","https:\/\/twitter.com\/burningchef","https:\/\/instagram.com\/theburningkitchen","https:\/\/pinterest.com\/burningkitchen","https:\/\/youtube.com\/c\/theburningkitchen"]},{"@type":"Person","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d","name":"Bee Leng","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g","caption":"Bee Leng"},"description":"Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!","sameAs":["https:\/\/theburningkitchen.com\/author\/burningchef\/"],"url":"https:\/\/theburningkitchen.com\/author\/burningchef\/"}]}},"_links":{"self":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/15001"}],"collection":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/comments?post=15001"}],"version-history":[{"count":0,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/15001\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media\/15584"}],"wp:attachment":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media?parent=15001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/categories?post=15001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/tags?post=15001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}