Authentic Laksa Kelantan Recipe: How to Make This Traditional Dish at Home
Laksa Kelantan, also known as “Laksa Lemak Kelantan,” is a traditional Malaysian dish from the state of Kelantan. It’s a rich, creamy, and flavorful dish that uses rice noodles served in a coconut milk-based fish broth. Here’s how you can make this delicious dish at home:
Ingredients
For the Laksa Soup:
Fish: 500g of mackerel or any white fish (e.g., sardines, tenggiri, or kembung)
Coconut Milk: 500ml (thick coconut milk)
Tamarind Paste: 2 tablespoons (asam jawa)
Shallots: 6-8, peeled
Garlic: 3 cloves
Fresh Turmeric: 1-inch piece, peeled (or 1 tsp turmeric powder)
Ginger: 1-inch piece, peeled
Galangal: 1-inch piece, peeled
Lemongrass: 2 stalks, bruised
Dried Chilies: 4-5 (soaked in hot water until soft)
Salt: to taste
Sugar: 1 tablespoon (optional)
Water: 1 liter for boiling the fish
For the Rice Noodles:
Rice Flour: 500g
Water: 750ml (for making the noodles)
Garnishes:
Cucumber: Julienned
Long Beans: Thinly sliced
Cabbage: Thinly sliced
Bean Sprouts: Washed and cleaned
Daun Kesum: (Vietnamese coriander) a handful
Bird’s Eye Chilies: Thinly sliced (optional)
Lime wedges: For serving
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Instructions
Step 1: Prepare the Fish
1. Clean the fish and boil in 1 liter of water until cooked (about 10-15 minutes).
2. Once cooked, remove the fish from the pot, let it cool slightly, and then debone. Keep the fish broth aside.
3. Mash or blend the fish meat into a smooth paste.
Step 2: Prepare the Spice Paste
1. In a blender, add the shallots, garlic, ginger, turmeric, galangal, soaked dried chilies, and a little water. Blend into a smooth paste.
2. In a pot, heat some oil and sauté the spice paste for 5 minutes until fragrant.
3. Add the bruised lemongrass to the paste and sauté for another 2 minutes.
Step 3: Make the Laksa Soup
1. Pour in the reserved fish broth and add the blended fish.
2. Add the tamarind paste, and season with salt and sugar.
3. Slowly pour in the coconut milk and stir to combine. Bring it to a simmer on medium heat, stirring occasionally.
4. Let the soup cook for 15-20 minutes, allowing the flavors to meld. Adjust seasoning to taste (more salt, sugar, or tamarind if needed).
Step 4: Make the Rice Noodles (Laksa Noodles)
1. In a pot, combine rice flour and water to make a thick batter.
2. Place the pot over low heat, stirring constantly, until the mixture thickens into a dough-like consistency.
3. Remove from heat and let it cool slightly before pressing the dough through a noodle press into boiling water to cook the noodles.
4. Once the noodles float to the surface, they are done. Remove them with a slotted spoon and rinse under cold water to prevent sticking.
Step 5: Assemble and Serve
1. Place a portion of the cooked rice noodles in a bowl.
2. Ladle the hot Laksa Kelantan soup over the noodles.
3. Top with garnishes: cucumber, bean sprouts, long beans, cabbage, daun kesum, and bird’s eye chilies.
4. Serve with a wedge of lime on the side for added flavor.
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Tips:
Fish options: While mackerel is common, you can use other types of firm white fish.
Coconut milk: For a richer broth, use freshly squeezed coconut milk, or for convenience, canned coconut milk works too.
Spice level: Adjust the amount of dried chilies to control the heat level.
Authentic texture: Laksa Kelantan typically uses fresh, homemade rice noodles for the best texture.
This Laksa Kelantan recipe offers a delicious balance of creamy coconut, tangy tamarind, and fragrant spices that defines this beloved Kelantanese dish. Enjoy!