Sunday, July 10, 2011

Siamese Laksa

(Serves 4)


200g Angel Hair Spaghetti - cooked until al dente
1 litre water
400ml coconut cream
1 can (425g) sardine - mashed  (or fresh fish - steamed and flaked)
80g preserved chopped radish ('choy poh')
1½ tbsp tamarind paste
3 kaffir lime leaves
2 tbsp fish sauce
1 tsp sugar
salt to taste 

Pounded Ingredients: 
10 dried chillies, soaked to softened
100g shallots
18g garlic
7g tumeric
18g galangal
2 stalk lemongrass
15g candlenut
1 bunga kantan (Torch Ginger Bud)
3 kaffir lime leaves

1 cucumber, julienned
100g mint leaves
100g bean sprouts, blanched
1 small onion, sliced thinly
bunga kantan, sliced finely

  • Heat oil in a saucepan and fry pounded ingredients until fragrant.
  • Add in water, preserved radish and tamarind paste.  Add in coconut cream and bring to the boil.  Add in sardine and kaffir lime leaves.
  • Season with fish sauce, salt and sugar.
  • To serve, put spaghetti in serving bowls and garnish with blanched beansprouts, cucumber, onions, finely sliced bunga kantan and mint leaves.  Pour hot laksa soup over.  

Siamese Laksa on Foodista


  1. This reminds me of a coffee shop in Ipoh that sells the best Siamese Laksa. Yours looks rather close to that. I love Siamese Laksa, I got to try making this at home with your recipe. Thanks for sharing.

  2. Quay Po: which coffee shop are you referring to? I must try it when I am there. Yes, I love Siamese Laksa too.

  3. Hi, just bought all the ingredients to cook this...very excited...but how come there is no chillie in this dish..isn't it supposed to be spicy as wel? Please advise. Thank you.

    1. Hi Anonymous, thank you for pointing out to me. I have amended the recipe. Hope you like it.

  4. May I ask if the can of sardine is the same one that has tomatoe sauce in it? Ligo brand?

    1. Hi, thanks for dropping by my blog. The canned sardine I used has tomato sauce in it and its Ayam brand.


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