Chef Annil's Signature Dry Laksa
0:5519 May 2026@annilravin
Learn how to make Chef Annil's famous Dry Laksa, a rich and saucy twist on the classic Singaporean noodle dish. Featuring fresh prawns, fish cake, taupok, and aromatic laksa leaves braised in a luxurious coconut milk gravy, this dish has a perfect Hokkien-noodle-like consistency. Packed with flavor and easy to replicate, it's a crowd-pleasing favorite perfect for any catering event or family gathering.
Chef Annil's Signature Dry Laksa
Ingredients
Method
- In a large wok, combine laksa paste base with taupok, prawns, and sliced fish cake.
- Stir in chopped fresh laksa leaves, saving a small portion for garnish.
- Pour in 1 liter of water, cover, and bring to a simmer.
- Season with fish sauce to taste.
- Add the laksa noodles and toss to combine using two spatulas.
- Pour in thick coconut milk and stir well to coat the noodles.
- Cover the wok and let the mixture braise until the noodles absorb the liquid and reach a wet, saucy consistency.
- Toss in fresh bean sprouts right before serving, then garnish with the remaining laksa leaves.
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