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Authentic Laksa Recipe Malaysia, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Laksa is a versatile savory dish that originated in Southeast Asia, consisting of broth, noodles, and a variety of other ingredients, such as meat, seafood, and vegetables. Generally speaking, it is made by cooking a flavored broth, then cooking, frying or blanching the chosen ingredients, and finally assembling the dish in a bowl, with the addition of some noodles and toppings. Laksa is often prepared and sold in hawker centers across the region. There are two main kinds of the dish, depending on the type of broth being used as the base — curry laksa and asam laksa. Curry laksa is a creamy, curry-based dish usually made with coconut milk, rice noodles, prawns, chicken, bean sprouts, fish cakes, and eggs. The commonly used spices include ginger, galangal, turmeric, cloves, and chilies. Curry laksa is often served with some sambal chili paste and laksa leaves, also known as Vietnamese coriander or Vietnamese mint. The numerous varieties include laksa lemak... Read more
Serve With
Cooking tips
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noodles
The majority of the recipes incorporate rice noodles, both thick and thin (vermicelli) varieties. However, other types of noodles are sometimes used as well. Johor laksa is, for example, made with spaghetti, while other recipes sometimes include egg or glass noodles. -
soup
You can make coconut milk and curry-based soup or go for a fish and tamarind option. A lot of recipes employ a mixture of the two basic broths, by combining coconut milk and tamarind. -
toppings
Laksa is assembled with a whole variety of toppings, including the traditional chicken, prawn, fish, egg, bean sprouts, and tofu puffs. Top the dish with some laksa leaves, shredded cucumber, and sambal paste. Some other laksa toppings include basil leaves, fried shallots, boiled mung beans, spinach, button mushrooms, onion, pineapple, and lemongrass.
Recipe variations
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Curry Laksa
Ready in 5h 10minThe following recipe is published in Adam Liaw's Destination Flavour cookbook and is adapted from the Good Food website (www.goodfood.com.au). The ingredients for the laksa rempah make up for two batches, so use half now and refrigerate the other half for another laksa.
Kedah Laksa
PREP 30min
COOK 1h 10min
READY IN 1h 40min
The following recipe is by Rohani Jelani and is adapted from the Hungry Go Where Malaysia website (www.hungrygowhere.my).
Ingredients
Kedah Laksa
400 g ikan kembung
2 cm ginger
3 large slices tamarind apple (asam keping)
1 tsp salt
600 ml water
FOR THE GRAVY:
10 large dried chilies
100 g shallots
10 g shrimp paste (belacan)
75 ml water
2 slices tamarind apple (asam keping)
1 bunch daun kesum
2 torch ginger buds (bunga kantan)
1 tsp sugar
salt
FOR THE NOODLES AND GARNISHES:
200 g dried laksa noodles
1 cucumber
1 onion
3 limes
10 bird's eye chilies
1 large torch ginger bud
4 lettuce leaves
1 small bunch ulam raja
1/2 cup whole mint leaves
1/2 cup daun kesum leaves
Preparation
1
Kedah Laksa
Step 1/7
Add the fish, ginger, tamarind apple, and a teaspoon of salt into a pot and cover with water. Bring to a boil, then simmer for about 10 minutes, until the fish is cooked through. Turn off the heat, then take out the fish and reserve the cooking water.
Step 2/7
Debone the fish and weigh the meat (you should get about 200 g). Put the heads and the bones into a blender, add the cooking water, and blend. After straining the mixture, reserve the liquid and discards the solids.
Step 3/7
Add the strained liquid into a clean blender jug. Put the fish meat in, then blend until smooth.
Step 4/7
For the gravy, soak the dried chilies in hot water for about 15 minutes, until softened. Rinse and remove the majority of the seeds. In a blender, blend the softened chilies, shallots, shrimp paste, and 75 ml of water.
Step 5/7
Pour the chili mixture into a large saucepan, add 300 ml of water and slices of tamarind apple, daun kesum, and ginger. Season with salt and sugar, then bring to a boil. After simmering for approximately 10 minutes over a low flame, add the blended fish, then simmer for 10 more minutes. Add some more seasonings, if needed, and remove from the heat.
Step 6/7
Cook the noodles according to the package directions, then strain. Slice, then nicely arrange the garnishes on a serving platter.
Step 7/7
When ready to serve, reheat the gravy. Add some noodles into shallow soup bowls and cover them with hot gravy. Garnish with the prepared ingredients and serve at once.
Other Variations
-
Curry Laksa
Ready in 5h 10minThe following recipe is published in Adam Liaw's Destination Flavour cookbook and is adapted from the Good Food website (www.goodfood.com.au). The ingredients for the laksa rempah make up for two batches, so use half now and refrigerate the other half for another laksa.
Other authentic recipes
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