Malaysian Cuisine - Rice & Noodle

Penang Siamese Laksa (Laksa Lemak)

July 19, 2017 | Recipe by Bake with Paws

From sweet to savoury. I took a break for Korean Buttercream Cakes to cook my favorite food, Penang Siamese Laksa. It is also known as Laksa Lemak. It is quite similar to Penang Asam Laksa with the addition of coconut milk and a few more herbs. There are many methods and recipes for Penang Laksa and this is my own recipe that I tried and found successful.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Penang Siamese Laksa (Laksa Lemak) Recipe

Yields: 10 servings


Spice paste (ground finely):
30g dried chillie
20 (200g) shallots
6 cloves garlic
40g fresh turmeric
100g galangal (lengkuas)
6 stalks lemongrass
1 tbsp belacan powder (dried shrimp powder) - I omitted
2 kaffir lime leaves

1.5 kg ikan kembung (Indian Mackerel) – approximately 26 medium size ikan kembung
1 bunga kantan (ginger flower), cut into half
150g lengkuas (galangal), quartered
5 lemongrass, lightly smashed
80g asam jawa (tamarind pulp), dilute with 2 cups water
8 asam keping (tamarind peel)
10 stalks daun kesom (Vietnamese mint)
20 kaffir lime leaves
600g coconut milk (can increase to 1 kg if you prefer more creamy)
3 to 3.5 liters water
Brown sugar and salt to taste

1 kg fresh laksa noodles, rinse them in cold water and drain
1 big cucumber, julienned
1/4 medium size pineapple, julienned
1 big red onions, thinly sliced
2 bunga kantan (ginger flower), finely sliced
2 red chillies, sliced
Mint leaves
Chinese lettuce, sliced
Thick prawn paste (heh kou), add enough hot water to achieve a pouring consistency  - I omitted 


Prepare the laksa stock:
  1. Blend the spice ingredients in a food processor until fine and set aside.
  2. Boil the fish in a big pot of water (1.5 liters) for around 10 minutes until the fish is cooked. 
  3. Remove fish from the pot and let cool before deboning the fish. Do not discard the fish broth. Keep the fish meat and broth aside separately.
  4. In another big pot, heat some oil and fry the spice paste till aromatic or fragrant. Then add fresh herbs (bunga kantan, daun kesom, lengkuas, lemongrass and kaffir lime leaves) and asam keeping.  
  5. Next add the reserved fish broth, santan, asam jawa juice and balance of water.
  6. Bring the laksa stock to boil then simmer for 45 minutes to an hour until aromatic. 
  7. Remove the lengkuas, lemongrass and kaffir lime leaves from the stock.  
  8. Add in the fish meat and add more water if stock is too thick.
  9. Season to taste with sugar and salt to the desired balance of flavour and simmer for another 10 minutes.
To serve:
  1. Place a serving of laksa noodles in a bowl.
  2. Top with a little of each of the topping ingredients except thick prawn paste.
  3. Ladle boiling laksa gravy over the noodles and toppings.
  4. Serve with a tablespoon of prepared thick prawn paste.
  1. If you prefer more lemak (creamy) stock, just add more coconut milk.
  2. The above measurements are just a guide, please adjust the salt, sugar, asam jawa and chillies to taste.
  3. It is best to prepare the laksa stock one day in advance and leave the soup to steep overnight for a fuller flavour.


  1. When do u add in the fish flakes?

  2. Hi, thanks for reading. Sorry I have missed out the fish meat. I added in after removing the herbs. I have amended and please see the above method again.

    Cheers :)


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