📝 About This Recipe
Laksa Lemak is the soul of Peranakan cuisine, a luscious marriage of spicy Malay 'rempah' and rich Chinese culinary traditions. This dairy-free masterpiece features a velvety coconut milk broth infused with lemongrass and galangal, clinging to silky rice vermicelli. Each bowl is a symphony of textures and flavors, ranging from the savory snap of prawns to the cooling crunch of fresh cucumber and aromatic laksa leaves.
🥗 Ingredients
The Spice Paste (Rempah)
- 10-12 pieces Dried Red Chilies (soaked in hot water until soft)
- 8 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic
- 2 inch knob Fresh Galangal (peeled and sliced)
- 2 stalks Lemongrass (white parts only, sliced)
- 1 inch knob Turmeric Root (or 1 tsp turmeric powder)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 4-5 pieces Candlenuts (or macadamia nuts for richness)
The Broth Base
- 4 tablespoons Vegetable Oil (neutral flavor)
- 4 cups Shrimp Stock (homemade or high-quality store-bought)
- 2 cups Full-Fat Coconut Milk (unsweetened)
- 1 large sprig Vietnamese Coriander (Laksa Leaf) (bruised to release oils)
- 1 tablespoon Palm Sugar (finely shaved)
- 1 teaspoon Salt (adjust to taste)
Noodles and Protein
- 400 grams Rice Vermicelli (blanched until al dente)
- 12-16 pieces Large Prawns (peeled and deveined, tails on)
- 8-10 pieces Fried Tofu Puffs (Tau Pok) (halved)
- 2 slabs Fish Cakes (sliced into thin strips)
Garnish and Serving
- 2 pieces Hard Boiled Eggs (halved)
- 1 cup Bean Sprouts (blanched for 30 seconds)
- 1/2 piece Cucumber (julienned into matchsticks)
- 4 teaspoons Sambal Oelek (for extra heat)
- 2 pieces Fresh Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the rempah: Place the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric, toasted belacan, and candlenuts into a blender or food processor. Blitz until a smooth, thick paste forms, adding a splash of oil if necessary to help it blend.
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2
Heat 4 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the spice paste and sauté for 10-15 minutes. This process, known as 'pecah minyak', is complete when the oil separates from the paste and the color deepens to a rich dark red.
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3
Pour in the shrimp stock and bring to a gentle boil. Add the bruised laksa leaf sprig and let it simmer for 10 minutes to infuse the broth with its unique citrusy-peppery aroma.
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4
Stir in the coconut milk and bring the heat down to low. It is crucial not to boil the coconut milk vigorously, as it may curdle and lose its creamy texture.
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5
Add the tofu puffs to the simmering broth. These will act like sponges, soaking up the flavorful liquid.
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6
Season the broth with palm sugar and salt. Taste and adjust; it should be a perfect balance of savory, spicy, and creamy with a hint of sweetness.
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7
In a separate pot of boiling water, quickly poach the prawns and sliced fish cakes until just cooked through (about 2-3 minutes). Remove and set aside.
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8
Blanch the rice vermicelli and bean sprouts in boiling water for about 30-60 seconds. Drain well and divide among four deep serving bowls.
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9
Top each bowl of noodles with the poached prawns, fish cake slices, and half a hard-boiled egg.
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10
Ladle the hot, creamy laksa broth over the noodles, ensuring each bowl gets several tofu puffs.
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11
Garnish with julienned cucumber, extra finely chopped laksa leaves, and a dollop of sambal for those who like it spicy.
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12
Serve immediately with a lime wedge on the side to brighten the flavors just before eating.
💡 Chef's Tips
Take the time to sauté the spice paste until the oil separates; this is the secret to a professional-grade laksa. If you cannot find fresh laksa leaves (Vietnamese Coriander), a mix of fresh mint and cilantro is a decent substitute, though the flavor profile will change. To keep the dish dairy-free, ensure your shrimp stock and belacan are pure and do not contain hidden additives. Always use full-fat coconut milk from a can or fresh press for the signature 'lemak' (rich/fatty) mouthfeel. If you want a thicker broth, mash one or two of the candlenuts extra fine or add a teaspoon of rice flour mixed with water.
🍽️ Serving Suggestions
A side of extra Sambal Belacan for those who crave intense heat. Iced Lemongrass Tea or a cold Barley Water to balance the spice. Fresh Calamansi limes instead of standard limes for a more authentic citrus punch. Crispy fried shallots sprinkled on top for an extra layer of texture. Otak-Otak (grilled fish cake in banana leaf) makes for a perfect traditional side dish.