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A Tale of Two Laksa: Penang-Style Assam Laksa & Kuching-Style Sarawak Laksa by Chef Joycelyn Shu and Le Creuset

11 May 2019 (Sat), 1pm - 4:30pm



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Early bird price or 10% off when booked by 27 April 2019.


Mention “Laksa”, and chances are, most Singaporeans and everyone else are thinking of the iconic Nonya-style Laksa Lemak. Delicious as it may be, there exists a diversity of iterations in Southeast Asia very different from the Peranakan classic – much lesser known, just as sublime, and very much worth welcoming into your laksa lexicon.


Discover at this class how to craft from scratch two of Joycelyn’s favourites. As with all the best breathtaking bowlfuls of noodles, it’s all about a thoughtfully balanced trifecta: the homemade rempah/spice paste; the homemade broth/stock attuned to the particular application; the appropriate toppings/garnishes/condiments which complement the particular flavour profile and/or add texture, all done using high-quality Le Creuset cookware.


Either laksa is a perfect party plan for when you’re feeding a large crowd. With most components do-able ahead of time, it takes much of the pressure off the cook come serving time. And it’s fun, as everyone customizes their own bowl of laksa goodness to preference.


Penang-Style Assam Laksa:

Assam Laksa hits all the tart, sweet, salty, bitter, umami, fruity, spicy, herbaceous high notes in one concise bowl. It is synonymous with Penang, considered by many as the street food capital of Southeast Asia for good reason. Situated on the northwest coast of the Malaysian peninsular, there is a distinctively Thai influence on the Nonya food of Penang.


The Rempah/Spice Paste

Redolent of lemongrass, galangal, turmeric, shallot, chilli, and belachan/shrimp paste, amongst other things, this fragrant spice paste underpins the broth.


The Broth/Stock

The beauty of making Assam Laksa at home lies in choice. You choose what kind of fish you wish to use. You choose how much fish you wish to use. You brew a highly extracted fish stock as the foundation using cast-iron Le Creuset cookware that retains heat efficiently. This flavourful fish stock is then enhanced by the generous and tart addition of assam/tamarind, and infused with the inimitable fragrance of bunga kantan/torch ginger bud and daun kesom/laksa leaves.


The Toppings, Garnishes, and Condiments

The potent piscine broth is brilliantly cut by fresh and vibrant garnishes, including cucumber, pineapple, fresh red chilli, red onion, mint, bunga kantan/torch ginger bud, and calamansi lime. A dollop of heh ko/petis udang/prawn paste is added to taste at table by the diner.


Kuching-Style Sarawak Laksa:

Kuching-style Sarawak Laksa involves bee hoon/rice vermicelli doused in a heady soup built from an intricately spiced rempah/spice paste, a wonderfully complex compound broth, and just a splash of coconut milk for just the right amount of richness.


The Rempah/Spice Paste

Aside from the usual rempah suspects such as shallot, garlic, galangal, lemongrass, and chilli, this intriguing paste includes an array of toasted and ground spices such as Sarawak peppercorns, coriander seeds, and cumin seeds, enriched with candlenuts, peanuts, and sesame.


The Broth/Stock

A beautiful rusty brown, this compound chicken and prawn stock lays the foundation for umami flavour, and lends a lusciously velvety mouthfeel.


The Toppings, Garnishes, and Condiments

Perfectly poached prawns, succulent chicken, tender strips of golden omelette, fishcake, bean sprouts, and fresh herbs crown this glorious bowl.

Sambal belachan and lime are added to taste when eating.


Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants



View Joycelyn’s Bio Here


Programme Line Up

  • Chef will demonstrate all recipes and bring home a recipe pack.
  • All participants will receive a copy of Chef Joycelyn Shu’s ‘Nostalgia Is The Most Powerful Seasoning’, a collection of essays about some of her most memorable moments in the kitchen.


Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

11 May 2019 (Sat), 1pm – 4:30pm


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