Laksa is one of the popular Malaysian dishes that has springy noodles soaked in a rich, seafood-based noodle broth. The dish should encompass rich flavours of spices. The tanginess and sweetness of the broth are going to bring out the distinct tastes of fresh fish.
The locals in Penang serve this dish without coconut milk, while the people of Terengganu claim that the coconut milk is a compulsory ingredient in the dish. Despite the variations, Malaysians in general agree that every version of laksa should contain ulams.
You can find this delicacy everywhere in Malaysia, from roadside stalls to hawker stalls and upscale restaurants. This article aims to add one more location to the list: your home! Follow this recipe and prepare the local delicacy at home now!
Origin of Laksa
The term “laksa” derives from the Hokkien word luak sua, which means “spicy sand”. It is believed that the term refers to the taste and texture of ground dried prawns.
However, there are also some historians who propose that term derives from Persia, in which laksa means noodles. The spread of this dish across Southeast Asia creates many variations in different countries.
Laksa Recipe
Difficulty: Easy4-6
servings30
minutes25
minutes315
kcalA hearty bowl of laksa is spicy and tangy. The broth should possess the flavours of fresh herbs, spices, and seafood.
Ingredients
- To Make the Paste:
1 regular onion peeled and chopped
4 medium bird’s eye red chillies chopped
1 x 2cm piece of ginger (finely chopped)
2 cloves garlic (finely chopped)
1 lemongrass
1 heaped tbsp of fresh coriander stalks
1/2 tsp turmeric
1 tsp tamarind paste
½ tsp cumin
½ tsp paprika
3 tbsp olive oil
- To make the soup
200 g noodles
300g of cod or haddock fillets (bones removed)
12-16 king prawns peeled and deveined
200 g beansprouts
1 tsp fish sauce
200 ml full fat coconut milk
200 ml chicken stock
1 tbsp white sugar
- Garnish:
1 red chilli chopped finely
Cucumber (finely chopped lengthwise)
Small red onion (finely chopped)
Coriander (finely chopped)
Directions
- First, prepare the laksa paste. Blend all the ingredients into a fine paste, except for the onion. Then, in a large pot, heat the oil and add in the chopped onions. Cook until the onions turn translucent before adding in the rest of the paste. Stir continuously and cook for 8 – 10mintes or until fragrant.
- To prepare the soup, pour the coconut milk, fish sauce, stock, and sugar into a pot. Stir the mixture well on medium heat. Next, slowly add in the fish fillets. Let the mixture simmer for 2 minutes before adding in the prawns. Cook the prawns untl they turn pink. Add in the bean sprouts and turn off the heat. Cover the pan with a lid.
- Cook the noodles according to the manufacturer’s instructions. Then, divide the noodles into 4 bowls and pour in the soup.
- Garish and serve.
Notes
- There is no need to strain the soup. Stir the soup well before pouring the soup onto the noodles. Make sure that each bowl of laksa has a generous amount of the soup ingredients.
Ways to Enjoy Laksa
Enjoy laksa with many other ingredients such as fish cakes, tofu, and chicken pieces. The more ingredients the better! If you enjoy spiciness, we suggest you amp up the heat by adding in more bird’s eye chillies.
While this recipe uses cod and haddock fillets, feel free to opt for any fish fillets of your choice. Those who are allergic to prawns can also substitute prawns with other seafood, such as squids, oysters, and clams.
Explore other popular Malaysian delights with Lokataste Recipe and more!
