作法
- 煮蝦高湯：蝦殼蝦頭以2大匙油炒3分鐘，加1.2公升水燉25分鐘後過濾。
- 將泡軟乾辣椒、新鮮辣椒、紅蔥頭、大蒜、薑黃、南薑、香茅、石栗、馬來蝦醬與蝦米打成細糊。
- 厚底鍋熱4大匙油，將香料糊炒8分鐘至香氣四溢、油色浮出。顏色應呈深磚紅。
- 倒入蝦高湯與椰漿，燉15分鐘融合。下魚露與糖。試味——應甜、鹹兼具，辣味由淡轉烈，並有椰漿的飽滿香氣。
- 叻沙麵切成5公分可舀短段——加東叻沙講究只用湯匙食用，不用筷子。煮3分鐘後瀝出。
- 蝦下湯鍋煮90秒至轉紅，加入魚餅、豆皮與血蚶煮60秒。麵分入深碗，舀入大量湯料與配料。每碗鋪上大量切細的叻沙葉與一些生豆芽。桌上另置參巴辣椒醬，由喜辣者自行加入。
Common questions
Can 加東叻沙 be made ahead?
加東叻沙 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is 加東叻沙 spicy?
加東叻沙 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 加東叻沙 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 加東叻沙 to make at home?
加東叻沙 sits at intermediate difficulty — total time about 70 minutes. The ingredients are not unusual but the timing requires attention.
Can 加東叻沙 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
加東叻沙是新加坡東海岸版本的咖哩叻沙——麵切短、僅以湯匙食用，湯比馬來西亞咖哩麵更稠更甜。峇峇娘惹（Peranakan/Nyonya）血脈極為濃厚：香料糊配方來自娘惹傳統，叻沙葉（daun kesum）是辨識標記。這道菜由Janggut Laksa於1960年代在加東一帶創立，攤主是位蓄長鬚的老人（janggut即馬來語「鬍子」），如今仍以連鎖店形式延續。「只用湯匙」這條規則正是加東派的招牌堅持。
