Most people have heard of Laksa and some fans may even know there are two distinct versions of this dish – Laksa Lemak with a coconut milk base, and Assam or Penang Laksa which is sour and has no coconut milk.
Many do not realise almost every State in Malaysia has its own signature version of Laksa Lemak, which means I’ve sometimes gotten into trouble with Malaysians abroad who find my laksa not matching the version they grew up eating in Malaysia.
This recipe is inspired by the laksa in Malacca but uses dried rice sticks instead of fresh rice “spaghetti” as the latter isn’t always readily available in some parts of the world.
Recipe and photo courtesy of Jackie M.
- 600ml coconut cream
- 1.4litre water
- 500g dried rice stickssoaked in warm water until soft, then strained
- 250g fresh Hokkien noodles
- 2 Lebanese cucumberscut into thin strips
- 200g beansprouts
- 1/2cup laksa leavesaka Vietnamese mint, optional
- 10 tofu puffshalved
- 300g seafoodprawns, calamari, sliced fishcake etc. – poached
- 4 eggsboiled, peeled and halved