Wanderhoney

I’m a huge laksa fan. Whenever the craving hits, I just make it—day or night—because, to me, laksa is surprisingly easy to prepare. Even if I don’t have all the ingredients, as long as there’s fish and dried laksa noodles, I’m good to go.

Today, I’m excited to share the laksa recipe I learned from my mum, a recipe that has been a favorite among my friends ever since I was a teenager. If you’ve always wanted to try making authentic Malaysian laksa at home, this post is for you! I’ll guide you step by step so even if you’ve never cooked Malaysian food before, you can follow along with ease.

This recipe serves 2–3 people, but you can easily scale it up if you’re cooking for more. Let’s dive in and bring a little taste of Malaysia to your kitchen!

Ingredients for the Laksa Broth:

• 5-6 mackerel or sardines (you can mix both if you like).
• 1 large onion.
• 1-2 tablespoons of blended chili paste.
• 3-4 pieces of tamarind slices.
• Belacan (shrimp paste) – optional, but I like a little for extra flavor.
• 1 anchovy stock cube.
• 1 torch ginger flower (bunga kantan).
• Laksa leaves (daun kesum).
• A teaspoon of salt.

Ingredients to Serve with Laksa:

• Dried or fresh laksa noodles (I prefer dried ones—they hold their texture better).
• Lettuce leaves.
• Pineapple slices.
• Sliced onion.
• Cucumber.
• Boiled eggs.
• Calamansi lime (or regular lime).
• Mint leaves (optional).
• Red chilies or bird’s eye chilies, or both for extra heat.

Cooking Instructions:

1. Prepare the noodles: Before making the broth, boil the dried laksa noodles. I like to use a rice cooker and let them soften there—it’s effortless.
2. Boil the eggs: Cook until fully set.
3. Cook the fish: Boil the mackerel or sardines until tender, then remove the meat from the bones.
4. Blend the fish: Place the fish meat in a blender with one large onion and a little belacan. Use some of the fish-boiling water to help blend it smoothly. Pour this mixture into a pot to start making the broth.
5. Optional: You can blend the fish bones as well, but do this separately after blending the fish meat. Blend the bones with some of the leftover fish-boiling water until smooth, then strain before adding to the pot with the blended fish meat.
6. Cook the broth: Heat the pot over medium heat. Add 1–2 tablespoons of blended chili (adjust to your spice preference), tamarind slices (I usually add 3–4), 1 anchovy cube, and chopped torch ginger. Add extra water if the broth isn’t enough, but don’t add too much—too much water will make the broth thin. Let it simmer until bubbling.
7. Finish the broth: Once boiling, add the laksa leaves. Taste and adjust the seasoning—anchovy cubes already make it salty, so only add a little salt if needed. If it’s not sour enough, add more tamarind slices or squeeze some lime when serving. I never add sugar or MSG—I prefer my laksa without them.
8. Stir well and turn off the heat once everything has fully simmered.

And there you have it—my go-to recipe for authentic Malaysian Laksa! Thick, savory, and full of flavor, it’s perfect for a comforting meal any time of the day. I hope this step-by-step guide makes it easy for you to bring a little taste of Malaysia into your own kitchen.

If you try it, I’d love to hear how it turns out! Share your thoughts, photos, or any twists you added in the comments below—I always enjoy seeing your creations. Happy cooking!

X, Hani.

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