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Laksa Penang
Ingredients
- 600g laksa noodles (you can get it easily from supermarkets) , scald in hot water and drain
(A):
- 1 kg flaked ikan kembong or ikan parang
- A pinch of salt
- 2000ml water
(B) Spices to grind finely:
- 6-7 fresh chillies
- 4-5 dried chillies
- 1 small piece lengkuas
- 2cm fresh turmeric
- 20 shallots
- 2 cloves garlic
- 6 candle nuts (buah keras)
(C):
1 5 stalks daun kesom
1 1 bunga kantan, cut lengthwise
1 5-4 stalks serai, smashed
Mix and strain:
- 50g tamarind (assam jawa)
- 250ml water
- 4 pieces asam keping
- 1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of
roasting a piece of belacan)
- Salt and monosodium glutamate to taste
(D) Garnishing:
Slice thinly:
- 100g pineapple
- 1 cucumber
- 2 bunga kantan
- 3 red chillies
- 2 big onions
- 200g lettuce
- Mint leaves
- Enough sticky black prawn paste (hayko) - dissolve in a little hot water
Method
Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.
Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.
Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.
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Laksa Johor
Ingredients
- 60g worf herring (ikan parang) or mackerel (ikan kembung), steamed and
flaked
- 500g spaghetti (boiled as per packet instructions)
- 100g bean sprouts
- 1/2 a cucumber, julienned
- 4 small limes (limau kasturi), halved
- 1 red chilli, finely sliced
- Some mint leaves
- 2 onions, cut into thin rings
- 3–4 tbsp oil
Ground ingredients (A)
- 30 dried chillies, soaked and seeded
- 8 fresh chillies, seeded
- 12 shallots
- 3 cloves garlic
- 2 cm turmeric root
- 2 cm galangal
- 2 stalks lemon grass
- 3 cm square piece dried shrimp (belacan)
- 60g meat curry powder
Ingredients (B)
- 3 pieces dried tamarind skin
- 1½ coconuts, grated, mixed with 2.5 litres water and squeezed for coconut milk
Seasoning
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tbsp chicken stock granules
Method
Heat oil in a pot, and fry ground ingredients (A) until fragrant.
Add coconut milk and tamarind skin and bring to a low, simmering boil for
about 10 minutes.
Add flaked fish and seasoning, and continue to cook for 2–3 minutes.
To serve: Put spaghetti into individual bowls. Garnish with bean sprouts,
cucumber, mint leaves, onion rings and chilli.
Pour gravy over and serve immediately. Squeeze some lime juice over it, if
desired.
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Laksa Kelantan
Ingredients
3kg laksa noodles
1kg ikan kembung
1kg thick coconut milk
3 stalks lemongrass
15 shallots
3 cloves garlic
3 slices dried tamarind
palm sugar and salt to taste
Garnishing:
1 cucumber, pared and julienned
300g beansprout
2 onions, finely sliced
2 bunga kantan, finely cut
15 stalks daun kesum, finely cut
Method
Boil fish with two bowls of water, dried tamarind slice (to remove the fishy odor) and 1 teaspoon salt. Let cool, debone and flake the fish. Pound it.
Blend the lemon grass, shallots and garlic finely.
Add 1 bowl of thick coconut milk to 3 bowls of water. Boil the mixture with the blended ingredients and two slices of dried tamarind over a low fire, stirring constantly. When a layer of oil surfaces, add pounded fish with salt and palm sugar. Continue to stir. Add thick coconut milk slowly until required thickness is achieved. To serve, pour the laksa gravy over the noodles and garnish with the sliced vegetables.
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Laksa Sarawak
Bahan-bahan
Minyak untuk menumis
8 cawan santan daripada 1 1/2 biji kelapa
1 ekor ayam anggaran 2 kg dipotong mengikut suka
Garam dan gula
500 gm udang basah
1/2 cawan kacang tumbuk
Mee secukupnya, dicelur
Telur, direbus dan dibelah dua
1 tangkai daun ketumbar, dicincang halus
Timun, dihiris nipis
Bahan-bahan kisar
1/4 cawan bijan
15 biji bawang merah
6 ulas bawang putih
5 biji buah keras
20 tangkai cili kering, direndam air panas
1 cm lengkuas
4 batang serai
Cara membuatnya
1. Panaskan minyak di dalam periuk. Tumis bahan-bahan dikisar hingga wangi.
2. Masukkan santan dan ayam. Masak hingga ayam empuk. Masukkan garam dan gula.
3. Keluarkan ayam dari kuah lalu disiat-siat isinya.
4. Masukkan udang dan kacang tumbuk di dalam kuah, kacau sebari dan padamkan api.
5. Bubuh mee di dalam mangkuk dan tuang kuahnya. Letakkan telur rebus, daun ketumbar dan timun. Hidangkan panas-panas.
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Laksa Asam
Ingredients
(A) Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules
(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind
juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water
(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles
Seasoning
2 tbsp sugar or to taste
Salt to taste
Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency
Method
Boil fish in just enough water. When cooked, remove the fish and strain the
stock. Then flake the fish and set the fish aside.
Put tamarind juice, ground ingredients (A), water and fish stock in a pot.
Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low
simmering boil for 10 minutes. Add the flaked fish and seasoning to taste.
Continue to simmer for an extra 1–2 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in
a pot of boiling water to scald the noodles for half a minute. Drain and put
into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and
garnish with a little of each garnish. Drizzle a little prawn paste over and
serve immediately. You can also serve the prawn paste separately.
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Laksa Lemak Seafood
Ingredients
8 large prawns
2 flower crabs, chopped and cleaned
Salt to taste
2 coconuts, grated, add enough water and squeezed for 3 litres coconut milk
5 tbsp oil
4 kaffir lime leaves, crushed
Spices (A) – (ground)
300g shallots
6 cloves garlic
20 dried chillies, soaked
2 fresh red chillies
20g fresh turmeric
50g galangal
30g key ginger (temu kunci)
1 tbsp kaffir lime zest (limau purut skin)
4 cm square piece dried shrimp paste (belacan)
(B)
1 wild ginger bud (bunga kantan), halved
2 stalks lemon grass, smashed
(C)
1.5 kg fresh laksa noodles, scalded and drained
Seasoning
1–2 tsp salt or to taste
1 tbsp sugar or to taste
2 tbsp Tumix chicken stock base seasoning
Garnishing
Handful of mint leaves
100g bean sprouts, tailed and scalded
1 big onion, sliced finely
1/2 pineapple, cored and julienned
1 cucumber, cored and julienned
1 wild ginger bud, sliced finely
Some lime wedges
Method
Black shrimp paste (har koe), mixed with a little hot water
To prepare the stock: Heat oil and sauté ground ingredients (A) and
ingredients (B) until fragrant.
Pour in the coconut milk and bring to a boil. Add in crabs and prawns. Once crabs and prawns are done, turn off fire. Adjust seasoning to taste.
To serve: Divide noodles into individual bowls and add garnishing. Ladle hot laksa gravy over and serve with the black shrimp paste.
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Laksa Lemak
Ingredients
(A) Ground spice ingredients
15 dried chillies
15 red chillies
100g shallots
5 cloves garlic
40g galangal
25g ginger
2.5cm knob fresh turmeric root
3 tbsp seafood curry powder
1 tsp belacan stock granules
(B)
2 whole coconuts, grated. Mix only the white portion with water and squeeze to obtain coconut milk
2.6 litre water
4 dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
600g wolf herring (ikan parang)
300g prawns
1 packet spaghetti, cooked until al dente or use fresh laksa noodles if
preferred
Seasoning
1 tbsp sugar or to taste
1 tsp salt or to taste
1 tbsp fish sauce
Garnishing
100g bean sprouts, tailed and scalded
1 onion, halved and finely sliced
1 cucumber, peeled and shredded
1 bunch basil (pluck the leaves to separate them)
Some mint leaves, if preferred
8–10 calamansi limes (limau kasturi), halved
Chili paste
Chili powder
Light soy sauce
Method
Boil fish and prawns with enough water to cover and cook until both fish and prawns are cooked. Remove the fish and flake, shell the prawns and strain the stock. Set both fish and prawns aside.
Heat 3–4 tablespoons oil in a pot and sauté the ground ingredients until fragrant. Add the coconut milk, tamarind skin and lemon grass. Bring to a boil then simmer over a gentle low heat for 12–15 minutes, stirring occasionally to prevent curdling. Add the fish stock and bring to just a boil. Add seasoning to taste.
To serve, arrange the strands of spaghetti in a round coil on a deep serving dish. Add a little of each garnishing and a generous serving of gravy. Next, add some flaked fish and a prawn and serve with some chili paste.
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Laksa Ketam
Ingredients
For the laksa stock:
Spice paste:
175g fresh red chillies
15 dried chillies, soaked in hot water
4 stalks lemongrass
300g shallots
200g garlic
20g galangal (lengkuas)
6 candlenuts (buah keras)
30g dried shrimp paste (belacan), roasted
200ml cooking oil
160g coriander powder
1/2 teaspoon pepper powder
125g dried prawns, soaked for 10 minutes and finely pounded
250g prawns, minced finely
500g crab meat (best to use fresh crab meat)
10 pieces tamarind peel (asam keping)
2 litres coconut milk (from 2 coconuts)
1-2 tablespoons sugar, or to taste
1 teaspoon salt, or to taste
500g fresh laksa noodles, blanched in hot water and drained
6 tablespoons prawn paste, dilute with 5 tablespoons warm water
200g crab meat
1/2 cucumber, cored and cut into thin strips
1/2 pineapple, cored and cut into thin strips
3 boiled eggs, cut into wedges
2 onions, thinly sliced
10 pickled shallots (lo giou), thinly sliced
1 ginger flower (bunga kantan), finely sliced
1 bunch mint leaves
2 red chillies, thinly sliced
5 calamansi (kasturi) limes, halved
Method
To make the laksa stock: Pound or blend the spice paste ingredients to a smooth paste, adding just enough water to work the blades.
Heat the oil in an earthenware pot and fry the spice paste, coriander powder and pepper until the oil separates from the paste, about 8 minutes.
Add the dried prawns and continue frying for about 3 minutes. Add the minced prawns, crab meat, tamarind peel and coconut milk. Cook over a medium to low flame to avoid curdling the coconut milk. Bring to a boil, reduce the heat and simmer for at least 15 minutes.
Season to taste with sugar and salt. If you prefer the taste to be more sour, mix 20g tamarind paste (asam jawa) with 50ml water and add to the laksa stock. If the gravy is too thick, add in a cup of warm water (optional).
To assemble, put some noodles in a bowl. Ladle the hot laksa stock over and drizzle some prawn paste on it. Top with all the garnish ingredients, as desired. Squeeze the calamansi lime juice over the laksa, if using. Add some cut bird’s eye chillies if you like it extra hot.
Note
This is an ultra-rich laksa served in Theresa’s family home. The stock is made from crab and prawn meat instead of fish.
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Laksa Lemak Siam
Ingredients
Grind (A):
5 slices galangal
10 candlenuts
20 shallots
5 cloves garlic
40 dried chillies, soaked
5 fresh chillies, seeds removed
1/2 cup oil
Combine (B):
1/2 tbsp turmeric powder
2 tbsp coriander powder
2 tsp belacan granules
2 stalks lemon grass, lightly smashed
4 pieces tamarind skin (asam gelugor)
(C):
3 tbsp preserved chopped radish (choi poh)
50g dried prawns, pounded
1 1/2 coconut, grated to get 12 cups coconut milk
5 kaffir lime leaves
1 kg mackerel (ikan kembong)
1 to 2 tsp salt
1 kg fresh thick rice noodles or laksa noodles
Seasoning:
2 tsp salt or to taste
2 tsp ikan bilis stock granules
1 tsp chicken stock granules
1 tbsp sugar or to taste
1 to 2 tbsp Nampla (fish sauce)
Garnishing:
1 cucumber, soft centre and seeds discarded, then skinned and shredded
250g beansprouts, tails removed, scalded
1/2 pineapple, sliced and cut into thin strips
2 big onions, finely sliced
3 wild ginger buds (bunga kantan), finely sliced
2 red chillies, seeds removed, sliced
6 sprigs mint leaves
7 small limes, halved
Method
Clean fish well and season with salt for 10 minutes. Steam, then flake the fish. Retain the juices from the fish and mix with the coconut milk.
Heat oil in a saucepan and fry ingredients (A) and (B) until fragrant and oil rises to the surface.
Add (C), lemon grass and tamarind skin. Pour in coconut milk and bring to a boil. Add flaked fish, seasoning and kaffir lime leaves.
To serve: Put laksa noodles in serving bowls. Garnish with beansprouts, cucumber, pineapple and onions. Pour hot gravy with flaked fish over. Top up with a sprinkling of wild ginger buds, red chillies, mint leaves and a half slice of a small lime.
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Laksa Lemak Tom Yam
Ingredients
(A) Ground ingredients
8 shallots
4 cloves garlic
2cm knob fresh turmeric root
2 candlenuts (buah keras)
(B)
4 tbsp tom yam paste
1 tbsp meat curry powder
2 stalks lemon grass, lightly smashed
3–4 kaffir lime leaves, torn
(C)
500g large prawns, shells retained
3 flower crabs, cleaned and cut into bite-sized pieces
8 pieces taupok, halved
1½ coconuts, grated and add only the white portion to enough water and squeeze to obtain 2l coconut milk
1.5 kg fresh laksa noodles
Seasoning
1–2 tbsp sugar or to taste
2–3 tbsp fish sauce or to taste
Salt to taste
1–2 tbsp fresh lime juice
Garnishing
150g bean sprouts, tailed and scalded
1 cucumber, peeled and shredded
Some mint leaves
Sliced red chillies
2 wild ginger buds finely sliced
Method
Heat 3 tablespoons oil in a deep pot and fry ingredients (A) and (B) until
aromatic and oil rises.
Pour in coconut milk and cook to a low simmering boil. Add the prawns, taupok and crabs. Add seasoning to taste.
To serve, arrange the noodles in a bowl or deep plate and pour the gravy stock over. Top with a little of each of the garnishing ingredients.
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Laksa Ketam Christmas
Ingredients
2kg laksa noodles
200g beansprouts, tailed and scalded
600g tiger prawns, with shells intact
2kg mud crabs, cleaned and cut into halves
300g prepared cuttlefish, cut into bite-sized pieces, scalded
Ground spices (A):
10 shallots
4 cloves garlic
4 candle nuts (buah keras)
3 stalks lemon grass
4cm fresh turmeric
4cm galangale
3cm ginger
Combined (B):
1 tbsp chilli paste
2 tbsp fish curry powder
2 tbsp meat curry powder
1 tsp belacan stock granules or 1 sq cm of belacan
1 1/2 grated coconut (add 2.5 litres of water to squeeze out general coconut milk)
4 tbsp oil
Seasoning:
1/2 tbsp salt or to taste
1 tbsp chopped rock sugar
1 tbsp chicken stock granules
3 tbsp fish sauce
Garnishing:
Basil leaves
Small limes, halved
Method
Heat oil in a deep sauce pot. Saute ground spices (A) and combined ingredients (B) until fragrant and oil rises to the top.
Add in crabs. Fry till crabs are cooked, dish out and set aside.
Pour in general coconut milk and simmer laksa stock gently over low heat until just boiling.
Add prawns and cuttlefish. Cook until prawns have changed color and cuttlefish is just cooked. Dish out. Add seasoning to the soup stock.
To serve: arrange noodles in individual bowls. Top up with a prawn and a piece of crab, some pieces of cuttlefish and some beansprouts. Pour a ladle of soup over. Add a sprinkling of each garnishing ingredient. Serve hot to your guests.
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Laksa Kedah
Bahan-Bahan:
Ikan kembung 1 kg (direbus).
- Laksa 1 bungkus (direbus).
- Cili kering 10 biji (dikisar).
- Belacan sebesar ibu jari.
- Garam secukup rasa.
- Bawang merah (dikisar).
- Bunga kantan.
- Daun kesum.
Bahan untuk ditabur di atas.
- Timun dipotong halus.
- Bawang besar dihiris separuh bulat.
- Cili padi di potong halus.
- Daun selom dipotong halus.
Cara: Rebuskan ikan dan mesin.Tapiskan dan buang tulangnya.Rendam laksa
hingga lembut kemudian rebuskan sehingga lembut.Mesinkan bawang bersama cili
kering,belacan. Masukkan bahan yang dikisar ke dalam periuk,masukkan
air,garam secukup rasa seterusnya masukkan ikan yang telah dikisar
tadi.Masukkan bunga kantan,daun kesum, kedalam periuk,tunggu hingga
mendidih.
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