for 5 servings
Instead of Asam Laksa, I prefer this version of Lemak Laksa because it has a rich aroma of coconut milk and curry. In my opinion, my preference is not because Asam Laksa isn't tasty. Asam Laksa is delicious too however I would happily get a bowl and slrrp down a bowl of Asam Laksa noodles if the weather is hot sunny day as it is more appetising and sour.
For Laksa Paste
- 300 gm Shallots
- 40 gm Dried Chilli, soak in water
- 5 Red Chilli
- 4 Lemongrass
- 20 gm Turmeric
- 20 gm Galangal
- 15 gm Belacan, roasted
- 10 Candlenut
- 0.5 tsp Coriander powder
For Laksa Soup
- 4 Sardine
- 3000 ml Water
- Daun Kesum Stalk
- 3 Lemongrass
- 1 Bunga Kantan
- 250 gm Laksa Paste, adjustable
- 300 ml Coconut Milk
For Serving: Laksa Condiments
- Daun Kesum
- Mint Leaf
- Bunga Kantan
- Salt, as needed
- Sugar, as needed
Amount Per Serving
Calories 269 Calories from Fat 144
% Daily Value*
Saturated Fat 12g75%
Vitamin A 2558IU51%
Vitamin C 74mg90%
* Percent Daily Values are based on a 2000 calorie diet.
Steps to Prepare
- Cut all the spices into small size, then pound the spices one by one if the quantity is too much.
- Pound the spices into paste form, then mix with roasted belacan, candlenut and coriander powder. Pound into fine paste then set aside.
- Soak the dried chili and grind it by using Batu Giling. Set aside. All the paste would be easier and faster if blend in the blender.
- Saute the paste until pecah minyak (split oil), then set aside. Can be keep in the fridge for 1 month.
Laksa Lemak Broth
- Wash the sardine nicely, then set aside.
- Prepare 3 liter of boiling water, add in daun kesum stalk, lemongrass and ginger flower(optional) and fish. Boil it for 3-4mins until the fish is cook.
- Remove the cooked fish from the broth and let it cool down. Keep simmer the broth to get better flavour.
- After the fish is cool down, separate the fish meat from bone and crush the fish meat. Set aside.
- Peel the daun kesum and mint leaf. It would be better to prepare some fine dice ginger flower. Set aside.
- Strain out the daun kesum and lemongrass from broth. Then add in the 250gm of laksa paste, stir evenly. Can be add more if you prefer intense flavour.
- Add in crushed fish meat, seasoning and coconut milk. Then bring it to boil. Once the soup start boiling, slow down the heat and let it simmer.
- Prepare a bowl of laksa noodle, stir the broth before pour in the noodle.
- Garnish with daun kesum, mint leaves and ginger flower (if available)
- Serve and enjoy your laksa lemak.