My Home Cooked Penang Laksa

Cooking Penang laksa is easy. I would like to share my recipe:
Ingredients (for 4 persons)
(A) Spice Ingredient

  • 3 tbsp chili paste
  • 2 onions & belacan in 2cm cube (blended in 100ml water)
  • 3 tbsp of tamarind paste, mixed and strained to obtain tamarind juice (500ml)
  • 3 stalks lemon grass, lightly smashed
  • 10 sprigs polygonum leaves (daun kesom)
  • 1 wild ginger bud
  • some belacan
  • 1.5 litres water
  • 5 medium size of mackerel (ikan kembung)
  • 1 kg fresh laksa noodles


  • 3 tbsp sugar or to taste
  • Salt to taste


  • 1 wild ginger bud (bunga kantan), halved and finely shredded
  • 1 cucumber shredded
  • 1/2 pineapple, sliced and shredded
  • 1 onion, finely sliced
  • sprigs mint leaves (daun pudina)
  • Prawn paste (har koe), diluted with hot water to a drizzle consistency

Put ingredient (A) in a pot. Bring to a low simmering boil for 2 minutes. Add ingredient (B). Continue to simmer for 5 minutes. Add the mackerel fish and bring to boil for 10 minutes. Add seasoning to taste. Continue to simmer for 1-2 minutes.
Remove the fish. Then flake the fish and add to laksa soup.

Laksa soup
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Add a little of each garnish. Pour a ladleful of laksa soup over the noodles and garnish. Drizzle a little prawn paste over and serve immediately.



My laksa is ready. Yummy!


One Response to “My Home Cooked Penang Laksa”

  1. ipohchai Says:

    Woah! I love laksa la, gotta bookmark this. hopefully I could make this laksa soon. yum yum….slurrrppp…

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