Laksa Lemak

Laksa Lemak

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1.5 kg Laksa Noodle – scalded in hot boiling water for 1-2 minutes, drained and set aside
2-3 large fish cake – sliced thinly
300 g medium prawns – shelled with tail intact
1 bunch Daun kesom
1/2 – 1 kg fresh cockles – scalded in hot boiling water for 1-2 minutes, remove meat from shells
8 pieces dried tau pok – (optional)
10 long beans – cut into 2 inch in lengthwise (optional)

For Gravy
Blended Ingredients
5 pieces candlenut
2 inch galangal
2 inch turmeric (1 tbsp turmeric powder)
1 inch toasted belacan
20 dried chillies (soaked in hot water till soft)
4 small chilli padi
A handful of dried shrimp (soaked till soft)
1 tbsp coriander powder
2 tbsp curry fish powder
10 shallots
4 clove garlics
1 inch ginger
50 ml water
1 tbsp oil

350 ml coconut milk (I use Kara brand)
2.5 ml water
2 pieces pandan leaves – tied into a knot
Salt to taste
2 tbsp gula melaka
1 tbsp sugar
1 cube ikan billis stock

1) Heat oil in a wok and stir fry blended ingredients with curry leaves till fragrant and oil separates. Leave about 1/4 in the wok and season with salt and sugar to taste.
2) Bring a deep pot with  2 litre water, 50 water mixed with 50 ml coconut milk and pandan leaves to a boil. Add in the 3/4 of the fried rempah, stir to mix evenly, add in Daun kesom, 50 ml of coconut cream, tau pok and long bean, bring to a boil, lower heat and simmer till long bean is soft.
3) Season with salt, sugar, ikan billis stock and gula melaka, adjust taste to your preference. Boil for about 20 minutes. Then add in the balance 300 ml coconut milk and bring to boil before turning off the heat.
4) To Serve : Place some laksa noodle in a bowl, place cockles and pour the gravy over, garnish with sliced fish cakes, prawns, tau pok and long beans. Sprinkle with shredded daun kesom and the fried season rempah (1/4 of the rempah).


Assam Laksa Perak/Penang

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1.5 kg Ikan Kembong – Steamed and deboned, set aside
2 stalks Bunga Kantan
A bunch of Daun Kesom
15 pieces assam keping
1.5 kg laksa beenhoon
2.5-3 litre
Salt and sugar to taste

Blended Ingredients
15-20 dried chilli -soaked in hot water till sodr
8 shallots
2 inch belacan
60 ml water

lettuce leaves – shredded
cucumber – shredded
Hard boiled egg – halved
1 cup pudina leaves
2 big red onion – sliced
Red/green chilli padi – sliced thinly
Calamansi – halved
Hae ko – optional
Pineapple – optional

1) Blend the fish bone and head with water, strain and pour into a pot with boiling water. Add in kesom leave, bunga kantan, assam keping, and blended ingredients, bring to a boil. Once it boils, lower heat and simmer for 20 minutes over low heat.
2) Blend 1/2 of he fish meat finely and the half, coarsely blend. Put them into the stock and simmer for about 15 minutes. Season with salt and sugar, taste accordingly and adjust to your preference.
3) To serve, place some scalded laksa noodle in a bowl, ladle with gravy and topped with shredded ingredients, eggs, onons, chilli padi, pineapple, calamansi and  hae ko .

Malay Laksa – Perak (Kuala Kangsar)

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To serve
1 kg laksa noodles
1 cucumber – cut into thin strips
Hard boiled egg – halved
Sliced onion
Lettuce – slice thinly
Sliced red/green fresh chilli and chilli padi

Blended Ingredients
5 fresh red chillies
10 small chilli padi
1 inch turmeric
500 ml water
5 shallots/1 big onion
3 cloves garlic
Flesh of 2 ikan kembung (boiled in water for 3 minutes)

Broth Ingredients
1.2 litre water from boiling the ikan kembung
1 piece bunga kantan – halved
2 stalks lemongrass – bruised
3 slices galangal – bruised
4 sprigs daun kesom
1 inch toasted belacan
8-10 pieces Assam gelugur
1 cube Maggi ikan billis

Salt & sugar to taste
2 tbsp hae ko (shrimp paste)
Calamansi lime – halved

1) Bring 1.2 litre water to a boil, add lemongrass, bunga kantan, daun kesum, assam gelugur, belacan, ikan billis cube, galangal and blended ingredients. Bring to a boil and lower heat and simmer for 20 minutes. Add 2 tbsp shrimp paste (hae ko) and season with salt and sugar. Adjust taste to your preference.
2) To assemble:
Blanced laksa noodle and put into individual bowl. Top with sliced ingredients and ladle gravy on top. Serve hot with calamansi lime at the side.


Nonya Assam Laksa

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1 kg ikan kembong/ikan batu
1 big can sardines in tomato sauce/chilli tuna
Laksa noodles
3 tbsp tamarind paste (mixed with 150 ml water)
8 pieces assam keping
Salt and sugar to taste
1 cube knorr ikan billis
5 slices galangal
3 stalks lemon grass – bruised
2 stalks bunga kantan – halved
10 stalks daun kesom

Pounded/blended ingredients
25 dried chillies (soaked till soft and cut)/3 tbsp chilli paste
10 small shallots
4 cloves garlic
1 inch toasted belacan
1 inch galangal
2 stalk lemon grass

Vegetables – Shredded/sliced for Garnishing
1 cucumber
2 bunga kantan
2 big red onion – sliced thinly
3 red chillies
6 chilli padi
Mint leaves
1 pineapple – cut into strips
Calamansi – halved

hae ko/prawn paste (mixed with hot water to dilute it)

1) Clean the fish, remove guts. In a pot bring water to boil, add in fish and boil for about 8-10 minutes. Transfer the cooked fish onto a big plate and let it cool. Strain the fish stock, add in the assam keping, daun kesom, bunga kantan, galangal, lemon grass, ikan billis cube and tamarind water. Continue to boil in low heat.
2) Pick the flesh out of the fish and blend the bones with 200 ml of the stock. Strained and
discard the bones. Pour strained stock into the fish stock. Break the fish meat into tiny pieces and sardines in the soup, cover and lower the heat.
3) Heat oil in a wok and saute the blended ingredients till aromatic and spicy. Transfer the spice paste into the boiling stock. Season with salt and sugar. Taste the assam laksa stock to make sure it’s sourish, spicy , sweet to your liking.

To Serve:

In a serving bowl, add in the laksa noodle and garnish all vegetables on top. Pour the fish broth over it and serve immediately with a spoon of hae ko/prawn paste (optional)



Laksa Sarawak

Laksa Sarawak Laksa Sarawak 1

A) Laksa Paste Ingredients (blend into fine paste)
8 shallots
5 cloves garlic
20 dried chillies (soaked till soft – drained)
1 inch galangal
4 pieces candlenuts
3 stalks lemon grass
1 inch belacan
1 tsp each – coriander, cumin & fennel powder

Method :
1) Mix blended ingredients with pounded ingredients. Heat oil in a wok and saute combined ingredients till aromatic and oil separates. Season with salt and sugar and mix evenly. Keep aside.

25 g roasted peanut – pounded
25 g roasted sesame seed – pounded
Salt to taste
2 stalks lemon grass – bruised
250 ml thick coconut milk (Kara)
2 litre chicken stock
Salt, sugar to taste
1 cube Knorr Ikan Billis
1 packet bee hoon – blanched

Omelette strips
Shredded chicken meat
400 g small prawns
Chopped coriander leaves
Small lime – halved
Bean sprouts (optional) blanced
4 hard boiled egg – shelled and quartered (optional)
Sliced red chillies

1) Bring chicken stock to a boil, add prawns and lemongrass and simmer till prawns are cooked. Remove prawns and keep the broth. (Blend the prawns shell with some broth, sieved and pour back to the broth). Boil for 5 minutes.
2) Add the laksa paste and simmer over low heat for 15 minutes. Add coconut milk and season with salt and sugar, stir to mix evenly and simmered for a further 10 minutes over low heat.
3) Placed bee hoon in a serving bowl and add toppings (beans sprout, omelette strips, shredded chicken & prawns). Ladle with gravy and garnish with coriander leaves, squeeze of lime and red chillies. Serve with Sambal Dried Shrimp .

Recipe for Sambal Dried Shrimp
8 shallots
4 cloves garlic
1 inch belacan
20 dried chillies – soaked till soft

A hand of dried shrimp – soaked till soft and pounded

2 tbsp tamarind paste (mix with 4 tbsp water)
Salt & sugar to taste

1) Saute blended ingredients and pounded ingredients till aromatic and oil separates. Add tamarind juice and season with salt and sugar. Stir and cook till gravy thickens.

Laksa With Dried Shrimps

Laksa Nonya 1                                           With Yellow noodles

Laksa Nonya 2                                               With Thick Bee hoon

Ingredients (A)
500 g thick bee hoon – scalded and drained
500 g yellow noodles – scalded and drained
300 g bean sprouts – blanched and drained
30 pcs fish balls
6 pieces fish cake -blanched in stock water and sliced
300 g medium prawns – blanced in stock water till half cooked and shelled
500 g cockles (clean and scalded in boiling water for 3 minutes, drain and shelled)
8 dou pok (Deep fried beancurd puffs) cut into pieces
Some chop laksa leaves
6 hard boiled eggs – shelled and halves (optional)

Ingredients (B)
2 litres water
1 cube each – Maggi chicken and ikan billis
5 stalks daun kesum (laksa leaves
1 litre santan – from 1 coconut

Ingredients (C) – blended
200 g dried chillies – soaked till soft
200 g shallots
100 g garlics
5 buah keras
1 inch turmeric
1 inch galangal
6 stalks lemongrass
2 tbsp belacan
1 tbsp each – coriander, chicken and fish powder
Salt and sugar to taste

150 g dried shrimps – soaked and pounded finely
250 ml thick santan
Salt to taste
30 g rock sugar

1) Boil (B) in a deep pot. Reduce to low heat and add dou pok, fishball and simmer till fish ball is cooked.
2) Heat oil in a wok and fry blended ingredients over low heat for 20 minutes, add dried shrimp and continue to stir fry for 8 minutes. Pour 3/4 of the content to the pot of stock. Put the balance 1/4 paste in a small dish. Bring to a boil, slowly add in thick coconut milk and stir till mixtures boils. Simmer till you can see a layer of red oil surfacing. Season with salt and rock sugar.
3) Put bee hoon or noodles in a bowl, top with egg, fish cake, fish ball, tau pok, bean sprouts, prawns and cockles. Pour hot gravy over, sprinkle chopped laksa leave on top. Serve with fried laksa paste (bal.of 1/4).