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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6326 Calories from Fat 3295

% Daily Value*

Total Fat 387 g595.9%

Saturated Fat 232.5 g1162.3%

Trans Fat 0 g

Cholesterol 265.3 mg88.4%

Sodium 3216.9 mg134%

Total Carbohydrates 596 g198.6%

Dietary Fiber 64.7 g259%

Sugars 106.6 g

Protein 160 g320.6%

Vitamin A 92.3% Vitamin C 326.7%

Calcium 84.3% Iron 238.3%

*Based on a 2000 Calorie diet


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Malaysian Laksa Recipe