Laksa lemak

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Lemak means ‘creamy’, here referring to the coconut milk that enriches the laksa and makes it meltingly smooth and velvety. If you cannot find traditional laksa noodles for this dish, you can use either rice vermicelli noodles, udon noodles, or even a mix of the two.

Ingredients

  • 4 cups (1 litre) vegetable stock
  • 1 tablespoon tamarind paste (or

Method

First make the laksa paste. Using a food processor or mortar and pestle, blitz or pound all the ingredients together until smooth.

Pour the stock into a large saucepan over medium heat, then add the tamarind paste, coconut sugar, serundeng and the laksa paste. Stir to mix well, bring to the boil and leave to cook for 5 minutes. Add the tofu puffs, sweetcorn and mushrooms. Cover and brin