📝 About This Recipe
A crown jewel of Peranakan cuisine, Laksa Lemak is a luxurious, aromatic noodle soup characterized by its rich, coconut-milk-based gravy. This soul-warming dish balances the fiery heat of dried chilies with the citrusy brightness of lemongrass and the deep, savory umami of toasted shrimp paste. It is a complex, multi-layered masterpiece that captures the vibrant spirit of the Malaccan straits in every spoonful.
🥗 Ingredients
The Spice Paste (Rempah)
- 15 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 10 Shallots (peeled and roughly chopped)
- 4 cloves Garlic
- 2 inch piece Galangal (peeled and sliced)
- 1 inch piece Fresh Turmeric (or 1 tsp turmeric powder)
- 3 stalks Lemongrass (white parts only, sliced)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 5 pieces Candlenuts (or macadamia nuts for richness)
- 3 tablespoons Dried Shrimp (soaked and drained)
The Broth & Proteins
- 800 ml Coconut Milk (full-fat, high quality)
- 1 liter Prawn Stock or Chicken Stock (homemade is best)
- 4 tablespoons Vegetable Oil
- 12 pieces Large Prawns (peeled and deveined, tails on)
- 10 pieces Fried Tofu Puffs (Tau Pok) (halved)
- 2 blocks Fish Cakes (sliced into rounds)
Noodles & Garnish
- 600 grams Thick Rice Vermicelli (Laksa Noodles) (blanched)
- 2 cups Bean Sprouts (blanched quickly)
- 2 pieces Hard-Boiled Eggs (halved)
- 1/2 cup Laksa Leaf (Vietnamese Coriander) (finely chiffonaded)
- 4 teaspoons Sambal Oelek (for extra heat)
👨🍳 Instructions
-
1
Prepare the spice paste (rempah) by blending the soaked chilies, shallots, garlic, galangal, turmeric, lemongrass, toasted belacan, candlenuts, and dried shrimp into a very smooth paste. Add a splash of water or oil if needed to help the blades turn.
-
2
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the spice paste.
-
3
Sauté the paste for 15-20 minutes, stirring constantly. This is the 'tumis' stage; you must cook it until the oil separates from the paste (pecah minyak) and it turns a deep, dark red.
-
4
Pour in the prawn or chicken stock and bring the mixture to a gentle boil. Let it simmer for 10 minutes to allow the flavors to fuse.
-
5
Lower the heat and stir in the coconut milk. It is crucial not to let the broth boil vigorously after adding coconut milk, or it may curdle and lose its creamy texture.
-
6
Add the halved tofu puffs (tau pok) to the broth. These act like sponges, soaking up the flavorful laksa gravy.
-
7
Season the broth with salt and a pinch of sugar to balance the heat. Taste and adjust—it should be savory, creamy, and mildly spicy.
-
8
In a separate pot of boiling water, blanch the rice noodles for 1-2 minutes until tender but still chewy. Drain and set aside.
-
9
Quickly blanch the bean sprouts for 30 seconds in the same water so they remain crunchy.
-
10
Gently poach the prawns and fish cake slices directly in the laksa broth for 2-3 minutes until the prawns are pink and opaque.
-
11
To assemble, divide the blanched noodles and bean sprouts into four deep serving bowls.
-
12
Ladle the hot laksa broth over the noodles, ensuring each bowl gets a generous portion of prawns, fish cakes, and tofu puffs.
-
13
Garnish each bowl with half a hard-boiled egg, a generous sprinkle of laksa leaves, and a dollop of sambal for those who want more heat.
💡 Chef's Tips
Don't rush the 'tumis' process; frying the paste until the oil separates is the secret to a deep, authentic flavor. If you can't find fresh laksa leaves (Vietnamese mint), use a mix of fresh mint and cilantro, though the flavor will differ slightly. For the best stock, boil prawn heads and shells in water for 20 minutes, then strain and use as your liquid base. Use thick rice vermicelli specifically labeled for Laksa; thin vermicelli tends to get lost in the rich coconut gravy. Always use full-fat coconut milk from a tin or fresh; 'lite' versions will make the broth watery and thin.
🍽️ Serving Suggestions
Serve with a side of extra Sambal Belacan and a lime wedge for a zesty kick. A cold glass of Lemongrass Tea or Thai Iced Tea balances the spice perfectly. Pair with Otak-Otak (grilled fish cake) for a complete Peranakan feast. Provide a small dish of light soy sauce with chopped bird's eye chilies for dipping the prawns. Offer a side of pickled cucumbers to provide a refreshing crunch against the creamy broth.