laksa lemak

An authentic curry laksa recipe from Malaysia and Singapore, 'laksa lemak' is a typical Nyonya or Peranakan curry noodles dish. The amazing broth of this curry laksa or a.k.a curry mee is a combination of a special chilli paste and rich coconut milk.

Curry Laksa

chicken drumstick(s)

water

Vietnamese coriander/daun kesum

prawns

tofu puffs

fish balls

tbsp oil

shrimps (dried)

chilli peppers (fresh)

g galangal

candlenut(s)

turmeric powder

garlic clove(s)

shallot(s)

shrimp paste (dried)

lemongrass stalk(s)

chilli peppers (dried)

salt

ml coconut milk

tbsp chilli boh

sugar

Prepare the stock by adding drumstick bones and water into a pot and bring to boil. Once it boils, lower heat and allow to simmer for at least 30 minutes. After that, use a spoon to remove any impurities.

Heat oil in another pot and stir-fry prawns skin/heads (without meat) until cooked. Add rest of the water into the pot together with the Vietnamese coriander. Bring to boil. Lower heat and let it simmer for 30 minutes.

In another pot of boiling water, blanch prawns (meat), tofu puffs, fish balls and noodles. Set aside

Toast shrimp paste on a dry pan. Then, blend toasted shrimp paste with dried shrimps, dried chillies, fresh chillies, galangal, candlenuts, turmeric powder, garlic, shallots and lemongrass until smooth. Heat 3 tablespoons of oil in a pot at medium heat. Sauté blended ingredients until fragrant.

Pour drumstick bones and prawn broths into the pot with the sautéed blended ingredients. Mix well. Add salt to taste. Allow broth to boil at medium to high heat for 10-15 minutes. Add coconut milk. When broth begins to boil, add tofu puffs and fish balls. Bring to boil again. Turn off the stove.

On a dry pan, toast shrimp paste until fragrant. Then, remove shrimp paste to sauté chilli boh with 1.5 tablespoon of oil at medium heat until oil separates. Add 0.5 tablespoon of water, toasted shrimp paste and sugar to taste. This is the sambal to serve Curry Laksa with.

Serve by placing noodles into a bowl. Add broth and garnish with prawns, tofu puffs, fish balls, Vietnamese coriander, sambal and hard-boiled egg.

https://www.youtube.com/embed/DOfia0O4qbk

Malaysian curry laksa is a delicous noodle soup that eats like a meal.

Malaysian curry laksa - curry mee

shallots (chopped)

lemongrass (- outer leaves discarded. Chopped.)

garlic ginger paste (or 3 cloves of garlic and a 3/4 inch piece of ginger, chopped)

enough water to puree

vegetable oil

chicken thighs (boneless, skinless. Cut into 3/4 inch pieces.)

oz shrimp (pre-cooked for perfect shrimp (see note))

chicken stock

coconut milk (2 15 ounce cans is close enough)

tbsp fish sauce

bean sprouts

Chinese egg noodles

lime

Combine the chopped shallots, chopped lemongrass and garlic ginger paste in your blender. Add a couple tablespoons of water. Try to puree. Keep adding water a tablespoon at a time until it goes. This really depends on your blender. I can&#x27;t tell you what&#x27;s right for yours.

Once it is pureed scrape it out into a bowl.

Make the shallot lemongrass paste

Follow the instructions on the package. When done drain them through a colander and then rinse in cold water. Set aside.

Cook your noodles

Pick a pot big enough to hold all the ingredients. A dutch oven is a good choice here.

Add the oil to the pot and heat the oil over medium low heat.

Add the Malaysian meat curry powder and kashmiri chili powder. Stir constantly for about 30-45 seconds. You need to be careful here. You don&#x27;t want to burn your spices but you do want to cook them out. This is called blooming the spices and it&#x27;s where magic happens.

Add the shallot lemongrass paste. Stir to combine. Continue cooking for 5-7 minutes, stirring regularly.

Add the chicken stock. Bring to a simmer and add the chicken. Cook for about 5-8 minutes until almost done. If you didn&#x27;t pre-cook the shrimp (see note) add them now. Cook until they just turn pink.

Add the coconut milk and fish sauce. Stir to combine. Bring back to a simmer.

Divide the cooked noodles into 4 bowls. Toss in some bean sprouts. Add pre-cooked shrimp if you are going the pre-cooked shrimp route.  Ladle the hot curry laksa soup overtop. Garnish with sambal and lime wedges. Enjoy.

Make the curry laksa

This is my Mom&#039;s recipe for homemade Malaysian-style laksa noodles, with a flavourful scratch-made paste. Rice vermicelli noodles and toppings swim in a rich, bright and fragrant broth.

Mom's Sarawak Laksa with Homemade Laksa Paste

red Thai chilies (bird's eye) (stalks removed)

shallots onion

Tbsp fresh ginger (minced)

Tbsp fresh galangal (blue ginger, chopped)

garlic (minced)

lemongrass

candlenuts ((or you can use macadamia nuts

Tbsp coriander

Tbsp cumin

Tbsp (50 grams) tamarind pulp + 3/4 C warm water

Tbsp avocado oil (or vegetable oil)

Tbsp coconut palm sugar or brown sugar

Tbsp curry powder (Malaysian-style)

Tbsp paprika

tsp sea salt

C chicken broth (add more if you prefer it more soupy)

coconut milk

pkg rice vermicelli noodles (fine) (cooked and drained)

chicken breasts

shrimp/prawns

eggs

pkg tofu puffs (boiled and drained)

cucumber (julienned)

pkg bean sprouts (washed

limes

laksa leaves (rau ram, Vietnamese coriander) (cut into thin strips)

red Thai chilies (optional)

belacan (fermented shrimp paste) (optional)

In a food processor or high-powered blender, combine the red Thai chilies, shallots, ginger, galangal, garlic, lemongrass, candlenuts (or macadamia/cashew), coriander, cumin, tamarind paste, warm water, and oil. Pulse until a smooth paste is formed.

Transfer the pureed paste into a large pot and cook over medium heat for about 30-40 minutes, until fragrant, stirring intermittently.

Once the paste is nutty in aroma and has thickened significantly, add in the sugar, curry powder, paprika, and salt, and cook for another 5 minutes. Again, stirring every so often.

Turn off the heat.

If not using the paste right away, let the laksa paste completely cool and store in an airtight container in the fridge for up to 1 week, or freezer for up to 6 months.

Make the laksa paste:

To the laksa paste, add in 4 C of chicken broth and 1 can coconut milk. Stir and bring to a simmer over medium heat.

If the consistency of the soup is a little too thick, add a little more chicken broth or water. Keep the soup hot for serving.

Make the laksa soup:

Place the cooked rice vermicelli noodles into a serving bowl. Top with shredded chicken, shrimp, egg, tofu puffs, cucumber, and bean sprouts.

Ladle the hot soup over top of the noodles. Add a squeeze of lime over top and garnish with laksa leaves (rau ram), additional Thai chilies and belacan (if desired).

Serve immediately.

Assemble:

https://www.youtube.com/watch?v=HG0wdcbXOv0&feature=youtu.be

This recipe is my Mom’s version of Sarawak Laksa: a style of laksa from Malaysia featuring homemade laksa paste that yields a spicy, tangy, rich and aromatic broth. Fine rice vermicelli noodles soak up the thick soup and is topped with shredded chicken, egg, shrimp, cucumbers and bean sprouts. 

Follow along:
Website: https://www.siftandsimmer.com
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Ingredients:
5 small red Thai chilies (bird's eye) stalks removed
4 shallots or 1 medium onion chopped
1 Tbsp fresh ginger minced
1 Tbsp fresh galangal blue ginger, chopped
3 cloves garlic minced
2 stalks fresh lemongrass cut into large chunks
6 candlenuts (or you can use macadamia nuts or a handful of cashew nuts if you can't find candlenut)
2 Tbsp ground coriander
1 Tbsp ground cumin
3 Tbsp (50g) tamarind pulp + ¾ C warm water (or if using tamarind paste, depending on how runny the tamarind paste is, use 4-6 Tbsp and omit the water)
2 Tbsp avocado oil or vegetable oil
1 Tbsp coconut palm sugar or brown sugar
1 Tbsp curry powder Malaysian-style
1 Tbsp paprika
2 tsp sea salt

Soup base:
4 C chicken broth add more if you prefer it more soupy
1 can coconut milk

Toppings for laksa:
1 pkg rice vermicelli noodles (fine) cooked and drained
2 seasoned chicken breasts cooked and shredded
12 large shrimp/prawns boiled and sliced in half
4 large eggs scrambled and cooked omelette-style, cut into thin strips
1 pkg tofu puffs boiled and drained
1 cucumber julienned
1 pkg bean sprouts washed and lightly cooked with hot boiled water
2 limes cut into wedges
laksa leaves (rau ram, Vietnamese coriander) cut into thin strips
red Thai chilies optional
belacan (fermented shrimp paste) optional


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Get the full recipe here: https://www.siftandsimmer.com/moms-sarawak-laksa/

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My Mom's Malaysian Sarawak Laksa with Homemade Laksa Paste

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Curry Laksa

Malaysian curry laksa - curry mee

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Top 3 laksa lemak recipes from across the web

The most viewed laksa lemak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Curry Laksa

Malaysian curry laksa - curry mee

Mom's Sarawak Laksa with Homemade L...

The most viewed laksa lemak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine