Cooked the Prima Taste laksa again!
Saturday lockdown brunch — home-cooked Prima Taste Singapore laksa ramen redux. Pantry staple back on the table.
Saturday brunch at home — pulled out the Prima Taste Singapore laksa ramen instant pack again. The lockdown weeks turned this into our default Saturday brunch when neither of us felt like cooking from scratch.
We made:
- Prima Taste Singapore laksa ramen (instant)
- Soft-boiled egg
- Sliced fishcake (pan-fried)
- Peeled prawns (from the freezer)
- Beansprouts
- Chopped scallion
- Half of the chilli pouch
Prima Taste’s laksa pack is the world-ranked instant noodle (Ramen Rater has consistently put it in the top 3 globally), and it earns the title because they use proper paste sauce pouches rather than the powder-pack shortcuts. The lemongrass, candlenut, dried prawn and chilli aromas come through in a way that no dehydrated powder can replicate.
The cook is fast — 2 pots running in parallel. Noodles in boiling water (3 minutes, drain). Laksa paste pouch in oil, bloomed for 30 seconds, then coconut milk and stock added, simmered for 2 minutes. Combine.
The toppings are what turn an instant noodle into a proper hawker-adjacent bowl. Soft-boiled egg (6.5 minutes from cold water), sliced fishcake (pan-fried for a slight char), peeled prawns from the freezer (blanched in the broth at the end), beansprouts for crunch, chopped scallion for green.
The chilli pouch is the customisable upgrade. We add about half for proper heat without overwhelming the coconut richness.
What makes this dish so good for repeat cooking is the speed-to-quality ratio. From freezer-to-plate is 15 minutes flat, and the result is hawker-laksa adjacent.
Lockdown taught us which instant noodles are actually worth keeping in the pantry. Prima Taste is firmly on the keeper list.
Overall: 4.5 / 5. 😋👍🏼 Excellent home laksa redux — locked in as the regular Saturday default.
