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Laksa Lemak | 椰浆叻沙

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.
0 from 0 votes
Prep 30 mins
Cook 30 mins
Total 1 hr

Ingredients
  

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
Nutrition Facts
Laksa Lemak
Amount Per Serving
Calories 269 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 12g75%
Cholesterol 48mg16%
Sodium 213mg9%
Potassium 834mg24%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 11g12%
Protein 10g20%
Vitamin A 2558IU51%
Vitamin C 74mg90%
Calcium 122mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Steps to Prepare
 

Laksa Paste

  • 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.
    rolling pin with chilli 2
  • Saute the paste until pecah minyak (split oil), then set aside. Can be keep in the fridge for 1 month.
    serve tumis paste chilli

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.
    fish in pot 3
  • Remove the cooked fish from the broth and let it cool down. Keep simmer the broth to get better flavour.
    remove the fish
  • After the fish is cool down, separate the fish meat from bone and crush the fish meat. Set aside.
    remove bones from fish
  • 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.
    serve laksa soup in noodle
  • Garnish with daun kesum, mint leaves and ginger flower (if available)
  • Serve and enjoy your laksa lemak.
    lemak laksa noodle

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