PenangTime.com: Recipe Guide
LAKSA LEMAK
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Paste:
- 10 dried chilies
- 5 shallots
- 3 cloves garlic
- 1-inch galangal
- 1 stalk lemongrass
- 1 tsp belacan.
- For the Broth:
- 1 tbsp paste
- 1 litre chicken or prawn stock
- 500ml coconut milk.
- To Serve:
- Rice noodles
- prawns
- chicken slices
- tofu puffs
- bean sprouts
- hard-boiled egg
- laksa leaves.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make the Paste: Blend all paste ingredients until smooth.
- Cook the Paste: Sauté the blended paste until fragrant.
- Make the Broth: Add stock to the paste and bring to a boil.
- Add Coconut Milk: Lower heat and stir in coconut milk. Do not boil. Add tofu puffs.
- Prepare Toppings: Cook prawns and chicken. Blanch noodles and bean sprouts.
- Assemble and Serve: Place noodles and toppings in a bowl. Pour the hot laksa broth over them. Garnish with laksa leaves.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- 'Lemak' refers to the richness from the coconut milk.
- To prevent the coconut milk from curdling, do not let the broth boil after it's been added.
- The flavour is a complex blend of spicy, savory, and creamy.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Laksa Lemak in Penang and compare flavour profiles.