2 tbsp vegetable oil
400ml (13.5 fl oz) can coconut cream
12 fried tofu puffs, halved
4 tbsp fish sauce, plus extra to taste
1 tsp caster sugar
200g (7 oz) dried rice vermicelli noodles
sambal oelek, lime wedges, finely chopped coriander (cilantro) and bean sprouts to serve
Prawn stock:
600g (1.3 lb) whole, unpeeled, raw prawns
3 tbsp vegetable oil
8 cups chicken stock
2 pieces bone-in chicken thigh
Laksa paste:
8 large dried red chillies
1 tbsp dried shrimp
1 tbsp chopped fresh galangal
1 tbsp chopped ginger
1 lemongrass stalk, pale part bruised, finely chopped
4 Asian red shallots, roughly chopped
5 garlic cloves, roughly chopped
3 coriander (cilantro) roots, roughly chopped
5 candlenuts or macadamia nuts
1 tsp coriander seeds
½ tsp turmeric
1½ tsp shrimp paste
sea salt
Great recipe, very tasty.
I recently tried the Laksa Lemak recipe from Marion’s Kitchen, and it was an absolute taste sensation! The dish was already incredibly delicious as is, but I couldn’t resist adding a few extra ingredients to enhance the flavors. I included 2 pieces of dry tamarind, which added a delightful tanginess to the creamy broth. The Nonya Sambal Chilli (Glory Brand) provided a spicy kick that beautifully complemented the richness of the coconut milk. The addition of yellow egg noodles brought a satisfying texture to each spoonful. Lastly, the 1 tablespoon of fish curry powder infused the dish with an extra layer of aromatic and savory goodness. This recipe is a true winner and will undoubtedly satisfy any craving for a mouthwatering Laksa Lemak.
Loved it.
Wow I made this last night, it was fantastic. The flavor was spectacular and it looks like it came out of a restaurant kitchen. I will definitely make this again.
Wow! What great flavours.
It tastes as good as it looks. I followed the recipe to the letter except I used laksa leaves (AKA Vietnamese mint) instead of coriander as a garnish.
Thank you Marion. I was even able to impress my wife who is a very good cook. I will be doing this again, and again, and…..