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Allen’s Laksa Lemak

Laska Me’s Allen Woo shares this tasty Eastern-inspired recipe in episode 55 of Everyday Gourmet.


  • Wet Laksa Paste:

  • 50g galangal (finely cut)

  • 200g lemongrass (finely cut)

  • 100g long red chilli (finely cut)

  • 5g turmeric powder

  • 40g garlic

  • 100g onion (finely cut)

  • 20g dried chilli (soaked)

  • 1/2 tsp shrimp paste (Malaysian Blachan)

  • 5 tbsp oil

  • 50g candlenuts

  • 10g curry leaves

  • Dried Laksa Paste:

  • 20g fennel powder

  • 30g curry powder

  • 20g coriander powder

  • 6 tbsp water

  • (Note: mix the above to form a paste)

  • 2L chicken stock

  • 400mL coconut cream

  • salt to taste

  • 100g Rice Vermicelli Noodles (soaked)

  • 40 g bean sprouts

  • 1L water

  • 100g prawn meat (cooked)

  • 80g deep fried tofu

  • 100g chicken breast (boiled then shredded)

  • 100g fish cake (sliced)

  • 100g fish balls

  • 1 hard-boiled egg (halve)

  • 20g spring onion (cut into rings)

  • 30g mint leaves (leaves only)

  • A wedge of lemon or lime (for garnish)


  • Wet Laksa Pasta::

  • 1.

    Blend all of the ingredients into a fine paste.

  • 2.

    Heat wok with enough oil to fry Laksa paste over medium heat, stir and cook until a layer of red oil surfaces.

  • 3.

    Add the dried paste and continue to fry until well blended.

  • 4.

    Pour in coconut cream and gently bring to boil, then add the chicken stock.

  • 5.

    Once boiling, remove from stove, filter, discard residue and transfer to a clean pot.

  • 6.

    Keep warm in low heat.

  • 7.

    In another pot, heat 1L water to boiling.

  • 8.

    Blanch bean sprouts for 5 seconds, remove and place in a bowl.

  • 9.

    Blanch noodles until soft, drain, remove and place on top of bean sprouts.

  • 10.

    Add the prawn meat, tofu, chicken breast, fish cake, fish balls and egg to the noodles.

  • 11.

    Pour Laksa paste over the top and garnish with spring onion and mint

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