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Laksa Lemak

Laksa Lemak

[  Noodles in Spiced Coconut Soup ]


  • 2 lb fresh yellow egg [chow mein noodles]
  • 2 lb fresh shrimps, save shells to make 2 cups shrimp stock
  • 1 onion, quartered
  • 4-6 cloves garlic, smashed
  • 3-4 tbsp peanut or vegetable oil
  • 10 sprigs laksa leaves [Vietnamese mint, Holy mint or Polygonum odoratum] [Substitute: fresh mint sprigs]
  • 4 stalks lemongrass, trimmed and bashed
  • 4 sprigs curry leaves [optional]
  • Salt and pepper
  • 1-1 tbsp sugar
  • 2 cans coconut milk
  • 8 cups water
  • 4 pieces dried tamarind skins [asam gelugor] [Substitute: cup key lime juice]
  • 4 tbsp or to taste, chili paste
  • 20 shallots
  • 2 tbsp coriander seeds
  • 1 inch fresh turmeric root [lengkuas], sliced
  • 2 inch fresh galangal [lengkuas in Malay], sliced
  • 1 tbsp belacan, also spelt belachan or blacan [dried shrimp paste]

      [Items in red to be ground or blended]

FYI : Laksa Lemak is also referred to as 'Nyonya Laksa' or 'Nyonya Laksa Lemak', and also 'Laksa Siam' in Penang.[ Nyonya is sometimes spelt Nonya].


Don't Forget The Belacan!!

Don't Forget The Belacan!!



        Ingredients for Garnishing :

  • cooked shrimp [from making the stock]
  • 4 cups fresh bean sprouts
  • 4 tbsp shallots, sliced thinly, fried golden brown
  • 2 cups seedless cucumber, finely shredded
  • 1 fresh pineapple, cut into thin strips [Substitute: 4 to 6 oz canned pineapple]
  • 2 red onions, very thinly sliced
  • 3 torch ginger [bunga kantan], finely chopped [optional]
  • 4 red Serrano chilies, seeded, finely sliced [optional]
  • 10 sprigs fresh mint leaves, stems discarded
  • 12 kaffir limes, cut into halves

        To Prepare :

  • Using a mortar & pestle or blender, grind chili paste, belacan, galangal, turmeric root, shallots and coriander seeds into a paste
  • Peel shrimp, save shells, roughly pound shrimp shells [if preferred, set aside a few shrimps in the shell, for presentation]
  • In a stockpot add onion, garlic, 2 cups water, simmer 15-20 mins to extract maximum flavor, strain, discard shells
  • Add shrimp to stock, cook until just opaque, remove shrimp with a slotted spoon, set aside for garnish [if preferred, cook a few shrimps in the shell, for presentation]
  • Heat wok, add peanut or vegetable oil, add ground paste, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  • Add shrimp stock, bring to a boil, simmer rapidly 3 mins, then transfer into a stockpot
  • In the stockpot, coconut milk , the rest of the water, lemongrass stalks, sugar, dried tamarind skins [asam gelugur ], curry leaves [optional], and season with salt and pepper
  • Simmer on med heat for 20-30 mins
  • Do a taste for salt and sugar, add accordingly and keep soup hot on low heat, for serving
  • Using a sieve, blanch noodles in hot water to warm up noodles
  • Assemble individual serving bowls - put some bean sprouts into a bowl, followed by a handful of noodles, ladle piping hot soup over noodles and garnish with a little of each - fried shallots, cucumber, pineapple, onions, mint leaves, torch ginger [optional], red Serrano chilies [optional] and a lime half




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