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Malaysian Laksa Lemak is a popular dish that has been enjoyed by locals and tourists alike for many years. This dish is a combination of noodles, coconut milk, and a variety of spices and herbs that create a unique and irresistible flavour.

The dish is believed to have originated from the Malay community in Malaysia and has since spread to other parts of Southeast Asia. It is a staple food in Malaysia and is often served during special occasions and festivals.

The dish is made with a variety of ingredients, including rice noodles, prawns, chicken, tofu, and bean sprouts. The broth is made with coconut milk, lemongrass, galangal, and other spices that give it a rich and creamy flavour.

One of the unique features of Malaysian Laksa Lemak is the use of belacan, a fermented shrimp paste that adds a distinct umami flavour to the dish. The dish is also often served with a side of sambal, a spicy chilli paste that adds an extra kick to the already flavourful dish.

Overall, Malaysian Laksa Lemak is a must-try dish for anyone visiting Malaysia or looking to explore new and exciting flavours. Its unique blend of spices and herbs, combined with the creamy coconut milk and noodles, make it a truly irresistible dish that is sure to leave you wanting more.

Brief History and Origin of the Dish

Laksa Lemak is a popular dish in Malaysia that has been enjoyed for generations. The dish is a combination of Chinese and Malay cuisine, which makes it unique and flavourful. The word “laksa” is believed to have originated from the Sanskrit word “lakshas” which means “many” or “countless”. This is because there are many variations of laksa in Malaysia, each with its own unique taste and ingredients.

The origin of laksa is not clear, but it is believed to have originated from the Peranakan community in Malaysia. The Peranakan people are descendants of Chinese immigrants who settled in Malaysia and intermarried with the local Malay population. They brought with them their own culinary traditions, which were then fused with local Malay cuisine to create new dishes like laksa.

Laksa Lemak is a type of laksa that is made with a coconut milk-based broth. The broth is flavoured with a blend of spices, including lemongrass, galangal, and turmeric. The dish also includes noodles, which can be either rice noodles or egg noodles, and a variety of toppings such as prawns, chicken, tofu puffs, and bean sprouts.

Today, laksa is a popular dish not only in Malaysia but also in other Southeast Asian countries like Singapore and Indonesia. It has also gained popularity in other parts of the world, thanks to its unique and delicious flavour. If you haven’t tried laksa yet, you’re missing out on one of the most irresistible flavours of Malaysian cuisine.

Types of Malaysian Laksa Lemak

Malaysian Laksa Lemak is a popular dish that has been enjoyed by locals and tourists alike for many years. This delicious dish is made with a rich and creamy coconut milk broth, infused with a variety of spices and herbs, and served with noodles, vegetables, and protein. There are several types of Malaysian Laksa Lemak, each with its own unique flavour and ingredients. In this blog post, we will explore two of the most popular types of Malaysian Laksa Lemak.

1. Curry Laksa

Curry Laksa is a spicy and flavourful version of Malaysian Laksa Lemak. It is made with a rich and creamy coconut milk broth, infused with a blend of spices such as turmeric, coriander, and cumin. The broth is then mixed with noodles, tofu puffs, bean sprouts, and chicken or shrimp. The dish is garnished with fresh herbs such as mint and coriander, and served with a side of sambal, a spicy chilli paste.

2. Assam Laksa

Assam Laksa is a tangy and sour version of Malaysian Laksa Lemak. It is made with a fish-based broth, infused with tamarind, lemongrass, and galangal. The broth is then mixed with noodles, cucumber, onions, and pineapple. The dish is garnished with fresh herbs such as mint and coriander, and served with a side of shrimp paste.

Both Curry Laksa and Assam Laksa are delicious and unique in their own way. They are a must-try for anyone visiting Malaysia or looking to explore new flavours. So, the next time you are in Malaysia, make sure to try both of these irresistible flavours of Malaysian Laksa Lemak.

Assam Laksa Recipe Ingredients

Here are the ingredients typically used for the Assam Laksa recipe:

For the broth:

  • 500 grams of mackerel fish (can be substituted with other firm-fleshed fish)
  • 1 liter of water
  • 2 stalks of lemongrass, bruised
  • 3-4 slices of galangal
  • 3-4 kaffir lime leaves
  • 3-4 pieces of tamarind peel or 2 tablespoons of tamarind paste
  • 2 tablespoons of fish sauce
  • 1 tablespoon of palm sugar or brown sugar
  • Salt to taste

For the spice paste:

  • 5-6 dried red chilies, soaked in hot water and deseeded
  • 4 shallots, peeled
  • 4 cloves of garlic, peeled
  • 2 teaspoons of shrimp paste (belacan), roasted

For the toppings and garnish:

  • 200 grams of rice vermicelli noodles, cooked according to package instructions
  • 200 grams of cucumber, julienned
  • 100 grams of pineapple, thinly sliced
  • 100 grams of mint leaves
  • 100 grams of laksa leaves (Vietnamese coriander), chopped
  • 4 hard-boiled eggs, halved
  • 2 stalks of torch ginger flower (bunga kantan), thinly sliced (optional)
  • 1 tablespoon of fried shallots
  • 1 tablespoon of shrimp paste (hae ko), diluted with a little water

Note: Assam Laksa is a versatile dish, and the toppings can vary based on personal preference. Some other common toppings include shredded lettuce, mackerel flakes, bean sprouts, and chopped red chili.

These ingredients will help you create the flavourful and tangy broth, along with the traditional toppings that make Assam Laksa a beloved Malaysian dish. Remember, you can adjust the ingredient quantities to suit your taste preferences. Enjoy cooking and savoring this delicious bowl of Assam Laksa!

Assam Laksa Preparation

  1. Start by preparing the broth. In a large pot, bring the water to a boil. Add the mackerel fish, lemongrass, galangal, kaffir lime leaves, tamarind peel or paste, fish sauce, and palm sugar. Reduce the heat to a simmer and let it cook for about 20-30 minutes until the fish is cooked through and flavours have infused into the broth.
  2. While the broth is simmering, prepare the spice paste. In a blender or food processor, blend the soaked dried red chilies, shallots, garlic, and roasted shrimp paste until you get a smooth paste.
  3. Once the fish is cooked, remove it from the pot and set it aside to cool slightly. Once cool enough to handle, remove the skin and bones, and flake the fish into smaller pieces. Return the fish meat to the pot.
  4. Strain the broth to remove any solids, leaving behind a clear broth. Return the strained broth to the pot and bring it back to a simmer.
  5. Add the spice paste to the simmering broth and stir well to combine. Let it cook for another 10-15 minutes to allow the flavours to meld together. Taste and adjust the seasoning with salt if needed.
  6. Prepare the toppings and garnish. Arrange the cooked rice vermicelli noodles in serving bowls. Top the noodles with cucumber, pineapple, mint leaves, laksa leaves, and hard-boiled egg halves. Optionally, add torch ginger flower slices for an extra burst of flavour.
  7. Ladle the hot Assam Laksa broth over the noodles and toppings in each bowl. Garnish with fried shallots and a small spoonful of diluted shrimp paste.
  8. Serve the Assam Laksa immediately while it’s hot. You can encourage your guests to mix the toppings with the broth and noodles to enjoy a burst of flavours and textures in each spoonful.

Assam Laksa is best enjoyed fresh and hot, as the tangy broth and aromatic toppings come together to create a delightful bowl of flavours. So, gather your ingredients, follow these steps, and savor the authentic taste of Assam Laksa!

Conclusion

In conclusion, the irresistible flavours of Malaysian Laksa Lemak make it a must-try dish for all food enthusiasts. This guide has shed light on the rich and complex blend of flavours that characterize this beloved Malaysian delicacy. The creamy coconut milk base, infused with aromatic spices and herbs, creates a luscious broth that is both comforting and exotic.

The harmonious marriage of ingredients like shrimp, fish, vegetables, and noodles brings a delightful array of textures and tastes to every spoonful. Whether you’re a fan of spicy dishes or prefer milder flavours, Laksa Lemak offers a customizable experience to suit your palate. So, don’t miss the opportunity to embark on a culinary adventure and indulge in the tantalizing flavours of Malaysian Laksa Lemak—a dish that captures the essence of Malaysia’s diverse culinary heritage.

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