• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • (A) Ground spice ingredients
  • 15 fresh red chillies
  • 15 dried red chillies
  • 150g shallots
  • 10 cloves garlic
  • 40g galangal (lengkuas)
  • 2cm knob fresh turmeric root
  • 1 tsp belacan stock granules
  • (B)
  • 4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
  • 300ml water
  • 10 sprigs polygonum leaves (daun kesom)
  • 3 pieces dried tamarind skin (asam keping)
  • 3 stalks lemon grass, lightly smashed
  • 3 stalks lemon grass, lightly smashed
  • (C)
  • 1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
  • 1 cup water
  • 1 kg fresh laksa noodles
  • Seasoning
  • 2 tbsp sugar or to taste
  • Salt to taste
  • Garnishing
  • 1 wild ginger bud (bunga kantan), halved and finely shredded
  • 1 cucumber shredded
  • 1/2 pineapple, sliced and shredded
  • 1 onion, finely sliced
  • 2 red chillies, seeded and sliced
  • A few sprigs mint leaves (daun pudina)
  • Prawn paste (har koe), diluted with water to a drizzle consistency


  1. Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.
  2. Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1-2 minutes.
  3. To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

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