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Malaysian Laksa

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  Groundnut oil 3 Tablespoon
  Onions 2 Large, finely chopped
  Garlic 4 Clove (20 gm), crushed
  Red bird's eye chilies 3 , finely chopped
  Roasted peanuts 3 Ounce, chopped (75 Gram)
  Ground coriander 1 Tablespoon
  Ground cumin 1 Tablespoon
  Turmeric 2 Teaspoon
  Coconut milk 2 Pint (1 Liter)
  Shrimp paste 1 Teaspoon
  Sugar 2 Tablespoon (Or To Taste)
  Cooked chicken 12 Ounce, shredded (375 Gram)
  Bean sprouts 6 Ounce (175 Gram)
  Flat rice noodles 1 Pound (500 Gram Fresh Noodles)
  Chopped fresh coriander 3 Tablespoon
  Spring onions 4 , chopped (For Serving)
  Red chili 1 Large, finely sliced (For Serving)
  Chopped roasted peanuts 2 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Heat the oil in a saucepan, add the onions and cook until golden brown. Add the garlic, chillies, peanuts, ground coriander, cumin and turmeric and cook for 2-3 minutes, or until the spices have cooked through and released a strong aroma.
2. Stir the coconut milk and shrimp paste into the spice mixture, cover and simmer for 15 minutes. Season the spiced coconut with salt, pepper and sugar to taste. Add the shredded chicken and half the bean sprouts and simmer for 5 minutes.
3. Blanch the noodles in boiling water and divide between 4 large bowls. Sprinkle with the spring onions and fresh coriander and divide the remaining raw bean sprouts between the bowls.
4. Ladle the chicken and coconut mixture over the noodles and serve with spring onions, red chilli and roasted peanuts, in separate bowls for garnishing.

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marlina's picture
malaysian laksa,mmmmmmmmmmmmmm very very delicious
Anonymous's picture
This is a recipe that Mel Gibson was raiving about on Jay Leno recently.
simplyYang2's picture
we'll be making this malaysian dish this thursday. i hope it will turn out good.
Malaysian Laksa Recipe