Laksa (Malaysian)

Laksa (Malaysian) Cooking History

Here's the history of Laksa in Malaysia 

• The earliest variant of Laksa was introduced by the Peranakan Chinese in Malacca.
• Laksa is a dish of Peranakan Chinese origin, with a variety of ingredients and preparation processes that vary greatly by region.
• The name Laksa is derived from the Min Chinese dialect, which denotes the spicy taste and grainy texture of Laksa.
• The dish is believed to have been created after interaction between the Peranakan Chinese with the local Singaporean Malays.
• Historians believe laksa is a dish that was born from actual intermarriage.

Laksa (Malaysian) Cooking Ingredients:

Here are the ingredients for Laksa, a Malaysian noodle soup dish ¹ ²:

Spice Paste or Laksa Paste:

• 4-5 shallots, chopped
• 6-7 garlic cloves, chopped
• 1 piece gingerroot, peeled and chopped (Thumb size)
• 1 red chile, fresh (more or less, depending on your taste)
• 1 tablespoon dried prawns or dried shrimp
• 1/2 cup water
• 15 dried chilies, soaked in hot water
• 1/4 cup dried shrimp, pounded to powder
• 7 lemongrass stalks, white parts only, sliced
• 30 small shallots, peeled and chopped
• 2.8 oz galangal, peeled and sliced
• 2.8 oz fresh ginger, peeled and sliced
• 10 candlenuts
• 1 tablespoon ground turmeric
• 2 tablespoons shrimp paste
• 6 fresh red chilies
• 8 cloves garlic

Prawn or Shrimp Flavored Oil:

• 4 tablespoons vegetable oil
• 12 raw green prawns or green shrimp, shelled and deveined

Laksa Broth:

• 180 ml laksa paste
• 1 liter chicken stock or vegetable stock
• 400 ml coconut cream
• 320 g fish balls (optional)
• 320 g fried tofu, puffs halved
• 1 teaspoon sugar
• 3 tablespoons fish sauce
• Salt, to taste
• 1 lime, juice of

Toppings:

• 160 g rice vermicelli
• 350 g egg noodles
• 1 chicken breast, cooked and shredded
• 1/2 cup bean sprouts
• 1 spring onion, chopped
• 1 red chile, sliced
• 4 tablespoons coriander leaves
• 2 tablespoons deep fried shallots
• Fresh lime wedge