• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • About Me
    • Mission and Values
  • Privacy Policy
    • Disclaimer
    • Copyright
  • Contact
  • Roti n Rice
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Roti n Rice

Roti n Rice

Food to gladden the heart

  • Video Recipes
  • Web Stories
  • Recipe Index
    • Cuisine
      • Asian
      • Southeast Asian
      • Western
      • Fusion
      • Mediterranean
      • Other Cuisines
    • Holiday
      • Chinese New Year
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Thanksgiving
      • Christmas
    • Main Ingredient
      • Beef
      • Poultry
      • Pork
      • Seafood
      • Other Meats
      • Rehash
      • Beans & Lentils
      • Rice & Grain
      • Noodles
      • Egg & Tofu
      • Fruit
      • Vegetables
  • Tutorials
  • Lifestyle
    • Travel
    • Reviews
    • Roundups
    • Others
  • Work With Us
Home / Courses / Main Dish / Siamese Laksa (Laksa Lemak)

Siamese Laksa (Laksa Lemak)

By: 👩‍🦳 Linda · Published: 🖨 September 29, 2014 · Updated: 💻December 6, 2019 · 🗨 9 Comments

Recipe ▼

This super tasty Siamese Laksa a.k.a. Lemak Laksa has all the deliciousness of asam laksa and the creaminess of curry laksa. It is a must try!

This super tasty Siamese Laksa a.k.a. Lemak Laksa has all the deliciousness of asam laksa and the creaminess of curry laksa. It is a must try! | RotiNRice.com #siameselaksa #laksalemak #laksa

There are many different types of laksa (spicy noodle soup) in Malaysia. Almost every state has their own version of this popular dish. Most have a coconut based curry soup like Kuala Lumpur’s fabulous Curry Laksa. The exceptions to the rule are Laksa Kedah and Penang’s Asam Laksa with their tangy tamarind based soups.

The Different Kinds of Laksa

I am a big fan of laksa and hope to share as many versions as I can on this blog. Today’s Siamese Laksa, also known as Laksa Lemak is found on the island of Penang. It is like the creamy version of asam laksa with basically the same ingredients. The two are often mixed in one bowl by the locals.

This super tasty Siamese Laksa a.k.a. Lemak Laksa has all the deliciousness of asam laksa and the creaminess of curry laksa. It is a must try! | RotiNRice.com

Asam Laksa is a kind of Asam Pedas (spicy tangy soup) which does not require its spice paste to be fried. Siamese Laksa like most other coconut based curry, benefits from its spice paste being tumis (fried) to bring out its fragrance. Hence, Siamese Laksa is a little richer than asam laksa. It is more creamy and less tangy.

Super tasty and delicious Siamese Laksa with all the toppings.

I am uncertain as to the origin of Siamese Laksa. Its name may or may not suggest an association with Thailand. Whatever the case may be, it is indeed a very tasty and delicious bowl of spicy noodle soup. I’ve always enjoyed this laksa and look forward to eating it when I visit Penang. Apart from Penang, I have not encountered it anywhere else on the Peninsula. So glad to be able to find the ingredients to make it at home now. 🙂

Note: Please do refer to my Asam Laksa post for pictures and explanations on some of the ingredients used in this recipe.

Similar Tools Used in Making This Siamese Laksa (Laksa Lemak)

This post contains affiliate links. Please read my disclosure policy here.

Oster 6-Cup Glass Jar 12-Speed Blender, Brushed Nickel
Skimmer 6″ diameter
Cuisipro Stainless Steel Measuring Cup and Spoon Set

This super tasty Siamese Laksa a.k.a. Lemak Laksa has all the deliciousness of asam laksa and the creaminess of curry laksa. It is a must try! | RotiNRice.com #siameselaksa #laksalemak #laksa
5 from 3 votes

Siamese Laksa (Laksa Lemak)

This super tasty Siamese Laksa a.k.a. Lemak Laksa has all the deliciousness of asam laksa and the creaminess of curry laksa. It is a must try!
Author : Linda Ooi
Course : Main Course
Cuisine : Malaysian
Keyword : laksa lemak, siamese laksa
Print Recipe Pin Recipe Rate this Recipe
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Servings : 6
Calories : 653kcal

Ingredients
  

  • 3 ikan kembung (yellowtail or chubb mackerel) gutted and scaled (about 20 oz/567g)
  • 3 tbsp vegetable oil
  • 4 slices asam gelugor (dried tamarind skin)
  • 6 kaffir lime leaves
  • 20 stalks daun kesom (polygonum/Vietnamese coriander or mint)
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 can coconut milk (14 oz/414 ml)
  • 2¼ cups water (540ml)
  • 10 oz dried thick vermicelli (283g) or 2 packets (30 oz/950g) fresh thick rice noodles**

Garnish

  • 1 small cucumber (julienned)
  • ½ pineapple (julienned)
  • 1 red onion (thinly sliced)
  • 2 red chilies (seeds removed and thinly sliced)
  • 6 stalks mint leaves (stem removed)
  • 2 bunga kantan / torch ginger (thinly sliced) (optional)
  • 4 tbsp hei ko (sweet shrimp paste)
  • 1 lime (cut into wedges)

Spice Paste

  • 7 dried chilies (seeded, soaked in warm water, and drained)
  • 3 red chilies (seeded and cut into pieces)
  • 10 shallots (peeled and cut into quarters)
  • 2 stalks lemongrass (bottom third only, thinly sliced)
  • 2 inch galangal (60g)
  • 1 inch fresh turmeric (peeled)
  • 6 candle nuts or macadamias
  • ¾ inch cube belacan (shrimp paste), toasted

Instructions
 

  • Blend spice paste ingredients with ¼ cup (60ml) water. Transfer to a bowl.
  • Bring 2 cups (480ml) water in a large pan to a boil. Add mackerel, lower heat to medium low and poach for 15 minutes. Remove fish when cooked. Strain liquid with a metal strainer. You should get about 1 cup (240ml) fish stock.
  • When fish is cool enough to handle, remove bones and flake the meat. Break into small pieces but keep some in bigger chunks.
    Siamese Laksa-6
  • Heat vegetable oil in a large pot and stir fry ground spice paste and kaffir lime leaves until fragrant, about 5 minutes. Add fish stock, coconut milk, and 2¼ cups (540ml) water.
    Siamese Laksa-7
  • Add asam gelugor and daun kesum.
  • Return flaked fish to the pot.
    Siamese Laksa-8
  • Bring soup to a gentle boil. Season with sugar and salt. Lower heat, and allow it to simmer to 10 minutes.
  • Cook dried thick vermicelli in boiling water for a minute. Then turn off heat and let it soak for 6 to 8 minutes until soften. Remove and drain before serving.
    Siamese Laksa-9
  • Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, and torch ginger (if available). Pour gravy over the noodles.
  • Serve immediately with hei ko (shrimp paste) and lime wedges.

Notes

** Fresh thick rice noodles should be cooked in boiling water for 1 to 2 minutes. Remove and strain before serving.

Nutrition

Calories: 653kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Hei Ko – a Must-Have with Tangy Laksa

Like Asam Laksa, this Siamese Laksa has the same garnishes (toppings) including hei ko (shrimp paste). It is highly recommended for a richer and more authentic flavor. Do give it a try.

Delicious laksa served with a side of hei ko (shrimp paste).

Enjoy…..and have a wonderful day! 😎

Signature WP

1.0K shares

Categories: 🗂 Main Dish, Noodles, Southeast Asian Tags: 📋 belacan, cucumber, lemongrass, Malaysian, pineapple

Roti n Rice's Amazon Page Roti n Rice is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Previous Post: « 25 Best Comfort Foods
Next Post: Truly Colorful Colorado! »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Veronica Ng says

    September 29, 2014 at 7:02 pm

    5 stars
    Oh my kind of laksa! Made my mouth watered just by looking at the gorgeous photos of your laksa.

    Reply
    • Linda says

      September 30, 2014 at 12:36 pm

      Thanks Veronica! 🙂

      Reply
  2. Ramona says

    October 12, 2014 at 10:08 am

    I could live on soups like this… makes my tummy growl looking at your gorgeous photos. 🙂

    Reply
  3. bridgitte says

    November 4, 2014 at 11:27 am

    I like the photos. I am also a malaysia residing in indiana. Miss all the yummy food.

    Reply
    • Linda says

      November 8, 2014 at 8:36 pm

      Nice to meet you, Bridgitte. Glad you found my blog. 🙂

      Reply
  4. Liza says

    April 4, 2015 at 7:16 pm

    5 stars
    Hi Linda,
    Thank you so much for the Siamese Laksa recipe. I have always wanted to try this but had trouble finding the recipe until I found yours. Had my friends round for dinner and they all loved it. I found mackerel canned in oil and they were just as good.

    Reply
    • Linda says

      April 5, 2015 at 9:47 am

      You are welcome, Liza! I am glad to hear you and your friends enjoyed this delicious laksa. This version of laksa is second only to my absolute favorite Curry Laksa. 🙂

      Reply
  5. May Choong says

    October 19, 2019 at 7:18 pm

    5 stars
    Tasted super yummy and very authentic. This recipe is a keeper for sure!

    Reply
    • Linda says

      October 20, 2019 at 5:15 pm

      So glad to hear you enjoyed the recipe. I need to make it again soon.

      Reply

Primary Sidebar


My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Roti n Rice

Footer

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

My grace is sufficient for thee…

2 Corinthians 12:9

  • Privacy Policy
  • Disclaimer
  • Copyright

© 2010–2023 · Roti n Rice · All Rights Reserved