Laksa Lemak (Siam Laksa)
A wonderfully aromatic bowl of noodles in a delicious fish-based sauce
Main Course, Snack, Soup
fish, laksa, soup
shallots, roughly chopped
(or 4 white onions)
Tean's crispy prawn chilli
(replace this with 6 pieces of rehydrated dried chilli and 2 tsp belacan)
lemon grass, finely chopped
(use only the white section)
For curry sauce
(thick) coconut milk
drained tuna, flaked
(145 g in spring water)
Noodles and toppings
onion, finely sliced
fresh red chilli, sliced
pre-soaked rice sticks or laksa rice noodles (400g)
'hae ko' prawn paste (dilute further with hot water)
torch ginger flower, finely chopped
'chean hong' polygonum (Vietnamese coriander)
Cook rice sticks/noodles according to pack instructions. Drain and set aside.
Blend all spice paste ingredients (except oil) until finely ground.
In a large pot, heat the vegetable oil. Add blended spice paste and stir fry until fragrant, about 5 minutes.
Add fish sauce and coconut milk and stir to mix well.
Add salt, sugar and water and bring to boil.
Carefully pour in tuna. Stir well to break up larger tuna chunks.
Simmer for 10 minutes.
Place one serving of rice noodles in to a bowl.
Add generous helpings of the toppings as desired.
Pour sauce over noodles and add a generous amount of 'hae ko'.
If you prefer to use fresh fish, mackerel is the fish of choice for this dish.
Boil 4-5 mackerel in 1 l of water.
Debone and flake the mackerel and set aside to add in to the cooked sauce.
Use the fish stock in place of water.
Laksa Lemak (Siam Laksa) https://www.penangeats.com/course/lunch/laksa-lemak/