🧂 Ingredients (Good for 2–4 servings)
🔹 Toppings:
3 pcs eggs, boiled and halved
250g medium shrimp, peeled and deveined
150g tofu, diced
70g bean sprouts
250g squid balls
500g fresh thin noodles, washed and blanched in hot water
Spring onions or leeks, chopped (for garnish)
Sesame Oil
🔹 Laksa Paste (blend into a smooth puree):
4 cloves garlic
3 pcs Thai red chilies
1 small onion
5g ginger
10g turmeric
1 stalk lemongrass (white part only)
> Blend all ingredients together until smooth and set aside.
🔹 Broth Base:
4 pcs galunggong fillet (tinapa-style or lightly smoked, flaked if preferred)
1 cup coconut milk
1 tbsp cooking oil
1 tsp fish sauce
1/2 cup chicken broth
4 cloves garlic, minced
1 small onion, minced
Salt and pepper to taste
👨🍳 How to Cook
1. Prepare the Laksa Paste
Blend the garlic, Thai chili, onion, ginger, turmeric, and the white part of the lemongrass into a smooth puree. Set aside.
2. Sauté the Aromatics
In a pot, heat oil over medium heat. Sauté the minced garlic and onion until soft and fragrant. Add the laksa paste and cook for 2–3 minutes until aromatic and lightly toasted.
3. Build the Broth
Add the galunggong fillets and cook briefly to release their flavor. Pour in the coconut milk and chicken broth. Stir gently, then season with fish sauce, salt, and pepper. Add the squid balls and simmer for about 10 minutes over low heat.
4. Plating and Assembly
Place the blanched noodles in individual serving bowls.
Pour the hot laksa broth over the noodles.
Top with shrimp, flaked tinapa (galunggong), tofu cubes, boiled egg halves, and bean sprouts.
Garnish with chopped spring onions or leeks before serving.
Drop small amount of sesame oil.
