Homemade Laksa Lemak gives a satisfying taste to enjoy with family. The gravy’s main ingredient is coconut milk and curry powder.
The sweet creamy taste of coconut milk makes the gravy satisfying to eat while the curry powder offers a spicy taste.
The Laksa Lemak is another version of Curry Noodles.
The difference is in the gravy.
Laksa Lemak uses more coconut milk, giving a creamy, refreshing, and sweet taste.
While Curry Noodles use more curry powder, they appear a little darker compared to Laksa Lemak.
Laksa Lemak is one of Baba and Nyonya cuisines.
Baba and Nyonya come from Chinese traders who joined the King’s entourage during the 13th Century and settled in Tanah Melayu and married the locals.
A different variation of gravy
There are many fresh items we can put in the gravy for a tasty noodle according to a preference.
I cook Laksa Lemak many times and each time I do change the ingredients for a different taste.
Basic gravy for Laksa Lemak
Must have ingredients are tofu puff, fish ball and fish cake.
For better taste, slice the fish cake and cut the tofu puff.
While for the fishball you put it as it is.
Egg and bean sprout is basic garnishing for both Laksa Lemak and Curry Noodles.
Prawn in Laksa Lemak
How to add prawn
The prawn needs to be added after sautéing the curry paste.
Only then you can add water and coconut milk.
The seafood gives a natural sweetness that enhances the taste of coconut milk.
Cockles in Laksa Lemak
For this variation, you need to boil the cockles separately
How to get the soft and jelly flesh cockles.
First, boil water in a pot. Then, put in the fresh cockles.
Boil for five minutes and turn off the heat. Let it cool.
Peel the cockles shell.
The flesh appeared to be big and not shrink.
Add the cockles as part of garnishing together with boiled egg and bean sprouts.
Chicken in Laksa Lemak
How to add chicken
Simmer the chicken breast for 20 minutes separately and shred.
The shredded chicken acts as garnishing together with boiled egg and bean sprouts.
Recipe Laksa Lemak
Prep time: 15 minutes
Cook time: 25 minutes
Serving size:6 people
- ¼ cup cooking oil
- 6 red onion (diced)
- 3 garlic (diced)
- 5 cm ginger(sliced)
- 4 tablespoon curry powder
- 1 tablespoon chilli powder
- 5 tofu puff
- 15 fishball
- 3 fish cake (slice)
- 1 cube chicken stock
- 500 ml coconut milk
- 300ml water
- 2 teaspoon salt
Ingredients for garnishing
- 150 gm bean sprout
- 3 hard-boiled egg
- Heat the cooking oil in the pan with medium-low heat.
- Fry diced garlic, red onion and ginger.
- Add curry powder with chilli powder and stir for a while
- Put in the fish balls, fish cakes and chicken stock.
- Stir it until blended in the curry mixture.
- Add water and cook for 10 minutes.
- Pour in coconut milk, tofu puff and salt. Stir and cook for 10 minutes.
- Your curry soup is ready.
When to enjoy Laksa Lemak
These noodles are suitable to eat during lunch until 4 pm in the evening.
The fresh ingredients make the taste marvellous to eat after the cooking session.
Ingredients make taste better
In Malaysia, it is convenient to make either Laksa Lemak or Curry Noodle because many brands of curry powder are available in the market.
We may choose which curry powder we would like to use for the gravy.
We do not have to prepare from scratch to make curry paste for homemade marvelous gravy.
The same goes for coconut milk.
We can cook using fresh coconut milk that easily can be found in the wet market but for those who want the easiest way can use packaging coconut milk.
It is good too but for me, I prefer fresh coconut milk which gives a distinctive taste to the Laksa Lemak.