Name: Authentic Laksa Terengganu Recipe
Prep time: 45 min
Cook time: 40 min
Yield: 4
Cuisine: Malaysia
Ingredients: 1 kg ikan kembung (mackerel) or ikan selayang (Indian mackerel), cleaned; 1 liter water (for boiling fish); 200 ml thick coconut milk; 800 ml thin coconut milk (or water); 3 tablespoons kerisik (toasted coconut paste); 2 stalks lemongrass, bruised; 50 g ikan bilis (dried anchovies), toasted and ground (optional, for extra umami); 3 sprigs daun kesum (Vietnamese coriander), roughly chopped; 2 sprigs daun laksa (laksa leaves), roughly chopped; 2 pieces bunga kantan (torch ginger flower), sliced thinly; 2 tablespoons asam gelugur (dried sour slices) or asam keping; 1 tablespoon tamarind paste (mixed with 100 ml water, strained); 1 tablespoon palm sugar (gula melaka), or to taste; 1 teaspoon salt, or to taste; 400 g laksa noodles (rice noodles), fresh or dried; 150 g bean sprouts, blanched; 150 g cucumber, julienned; 100 g long beans, sliced thinly; 50 g torch ginger flower (bunga kantan), extra for garnish (optional); 50 g red chilies, sliced (for garnish); 50 g shallots, thinly sliced (for garnish); 50 g lime or calamansi, halved (for serving)

Laksa Terengganu 🇲🇾 Malaysia

A local version of laksa with a distinct taste from Terengganu.

Noodle Unique

Made with

Noodles fish coconut broth

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