Wednesday, May 8, 2024

Siamese Laksa Lemak

Not your usual Siamese Laksa Lemak here! I like to spice things up with my own twist in the kitchen. My culinary journey has taken me through Thailand, picking up flavors from all corners (BANGKOK). From cookbooks to online recipes, from chatting with locals to exploring Thai markets, I've soaked it all in. But one thing's for sure, I don't just copy and paste recipes (MEE REBUS VEGETARIAN).


So, what makes my Laksa Lemak stand out? It's all about the ingredients. Picture this: Nava’s Zen basil leaves, fragrant kaffir lime leaves, zesty lemongrass, vibrant turmeric, fiery bird's eye chilies, and the unique torch bud ginger, Bunga Kantan (Turmeric Leaf, Chillies & Torch Ginger Bud). Sure, the list may seem long, but trust me, you can find them all right where you are. And if not, don't sweat it; just swap in whatever feels right. That's the beauty of cooking - being curious, experimenting, and making it your own.

The key to crafting the perfect Laksa Lemak is patience. Take your time to gather all the ingredients and follow my recipe step by step. This way, you can adjust flavors according to your preferences and the palates of those who'll be savoring this Thai delight.

Now, when it comes to noodles, I like to switch things up. While traditional thick laksa rice noodles might not be my cup of tea, mee hoon noodles add a delightful twist. But hey, feel free to choose the noodles that speak to you.


Picture this: a rich fish-based broth, infused with the exotic fragrance of Thai herbs, and the creamy indulgence of coconut milk. It's a symphony of flavors - spicy, sweet, salty, and sour - all coming together in perfect harmony.


I can almost hear your stomach rumbling just thinking about it. 

So, what are you waiting for? Let's whip up a Laksa Lemak that's uniquely yours.


For the broth:

8 pieces of kembung (small mackerel), gutted with heads left on

1 piece of dried tamarind

1 cup of thick coconut milk

1 tablespoon of fish sauce

1/2 cup of oil

Salt to taste


For the laksa paste:

4 dried red chilies

2 fresh red chilies

1 lemongrass stalk

1/2 inch of roasted belacan or shrimp paste

4 candlenuts

1 inch of fresh turmeric

**Blend or process with some water to form a thick paste.


To assemble (as needed):

Noodles (blanch to soften)

Thai basil leaves

Shredded kaffir lime or limau purut leaves

Pineapple cubes

Strips of cucumber

1 torch ginger bud (bunga kantan), thinly sliced

Red chilies or bird's eye chilies, thinly sliced


For the stock

Simmer the fish in 1 liter of water until soft and tender.

Remove from heat, drain the stock, and set it aside.

Once the fish has cooled, remove the bones and flake it.

Add the fish flakes to the stock and set aside.

For the laksa gravy

Heat oil in a pan and fry the curry paste until aromatic and the oil separates.

Pour in the fish stock, add the dried tamarind, and season with fish sauce and salt.

Simmer over low heat until the broth starts to boil.

Pour in the coconut milk and simmer over low heat or warm up again before serving.

To serve

Assemble the noodles in bowls with basil leaves, lime leaves, pineapple, cucumber, ginger bud, and chilies.

Pour the broth over the noodles and serve immediately.

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