Penang Laksa

October 9, 2008

Penang Laksa Recipe (serves 5)

For garnishing:

Pineapple (cut into strips)

Cucumber (shredded)

Lettuce (shredded)

Onion (sliced finely)

Red chilly (Sliced)

1 tbsp black shrimp paste mixed with a little hot water

For paste:

6 pcs dried chillies (soaked in hot water till soft)

3 slices galanga/lengkuas

15g prawn paste/belachan (roasted/baked)

2 stalks lemon grass/serai (sliced)

100g shallots

For gravy:

2 tbsp tamarind paste (mix with 100ml water and strain the juice)

2tbsp oil

1.2 litre water/fish stock

6 pcs polygonum flowers/daun Kesum

1 pcs wild ginger flowers/bunga kantan

4 pcs dried tamarind skin

150g sardine (remove bones)

1 tbsp sugar

salt to taste


1. Blend paste ingredients with some water.

2. Heat oil in wok and fry paste till fragrant.

3. Add water/fish stock to boil.

4. Add tamarind juice, polygonum leaves, wild ginger flowers and dried tamarind. Simmer for 15 minutes.

5. Add flaked sardine fish, sugar and salt. Simmer.

6. Remove leaves, steams and dried tamarind skins just before dishing out the gravy.

7. Put Laksa noodles in a bowl and garnish.

8. Pour boiling gravy over noodles and serve with 1 tbsp of shrimp paste.

Laksa noodles

Penang Laksa


4 Responses to “Penang Laksa”

  1. Hui Ying Says:

    Hi Hooi San! Prolly you dun remember me but I was in the same ballet class as you in BM.
    The pic of your home cooked laksa caught my attention and when I saw your name, I thought hey I know a girl with the same name.

  2. QuaChee Says:

    i love yr photos. u really take time to shoot em 🙂

  3. hooisanlai Says:

    Thanks QuaChee 😀

  4. Kevin Says:

    That soup looks tasty!

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