Laksa Lemak

Nutrition · per serving

Steps

1. 1

   Bring a kettle or saucepan of water to the boil for the noodles and bean sprouts. Meanwhile, slice the shallot and finely chop the garlic and ginger. Pat the prawns dry so they poach cleanly, and halve the tofu puffs so they can soak up the broth. If your belacan is firm, crumble it finely for easier dissolving.

   80 g shallot, thinly sliced10 g garlic, finely chopped10 g ginger, finely chopped200 g raw prawns, peeled and deveined100 g tofu puffs, halved8 g belacan
2. 2

   Make the sambal belacan: pound or blend the red chilli and belacan to a coarse paste, then mix in the lime juice and sugar. The sambal should taste hot, salty and sharp rather than sweet. Set aside for serving.

   20 g red chilli, roughly chopped5 g belacan15 ml lime juice3 g sugar
3. 3

   Heat the neutral oil in a saucepan over medium heat. Add the laksa paste, belacan, shallot, garlic and ginger, and fry for 3-4 minutes, stirring often, until the paste darkens slightly and smells aromatic. Do not rush this step; frying the paste properly removes raw harshness and builds the broth's depth.

   15 ml neutral oil70 g laksa paste8 g belacan80 g shallot, thinly sliced10 g garlic, finely chopped10 g ginger, finely chopped
4. 4

   Pour in the water a little at a time, stirring to dissolve the fried paste smoothly, then add the coconut milk, fish sauce and sugar. Bring just to a gentle simmer; avoid a hard boil once the coconut milk is added, or the broth can split. Simmer for 8 minutes until slightly thickened and well blended.

   500 ml water400 ml coconut milk15 ml fish sauce5 g sugar
5. 5

   Add the tofu puffs to the broth and simmer for 2 minutes so they absorb the laksa. Then add the prawns and poach gently for 2-3 minutes until they turn pink and opaque throughout. Taste the broth and adjust at the table with sambal and lime rather than over-salting the pot.

   100 g tofu puffs, halved200 g raw prawns, peeled and deveined
6. 6

   While the broth simmers, soak or boil the rice vermicelli according to the package instructions until just tender, then drain well. Blanch the bean sprouts in the hot water for 20-30 seconds so they stay crisp. Divide the noodles and bean sprouts between 2 serving bowls.

   120 g rice vermicelli100 g bean sprouts
7. 7

   Ladle the hot laksa broth, prawns and tofu puffs over the noodles. Top with mint leaves and serve immediately with lime wedges and the sambal belacan on the side, so each bowl can be seasoned to taste.

   10 g mint leaves1 lime lime, cut into wedges

Origin & History

Laksa lemak is one of Malaysia's best-loved noodle soups, especially associated with the rich coconut-based styles found in the southern Malay Peninsula and Peranakan cooking. The dish reflects the region's blending of Malay ingredients, spice pastes and seafood traditions, with many local variations in noodles, herbs and garnishes.