Malaysian laksa recipe: Laksa Kuah Putih

Laksa kuah putih is distinctively fragranced with herbs and black pepper. Photo: The Star/Sia Hong Kiau

This laksa recipe is from Datin Munira Salinger, and was first published in Flavours June 2012 issue. Click the link for the full story on Malaysian laksas.

Laksa kuah putih is flavoured with fresh fish, and the distinct bite of black pepper.

LAKSA KUAH PUTIH

thick rice noodles (laksa) or spaghetti

Kuah putih

200g flaked fish (tenggiri, kembung or selayang, steamed, deboned and flaked)

100g shallot paste

30g ginger paste

3 pieces asam gelugor (garcinia atroviridis)

1 litre fresh coconut milk (from 2 grated coconuts)

1 tbsp pepper

1 tbsp salt

sugar, to taste

Sambal belacan

8 fresh red chillies

5g belacan (dried shrimp paste), toasted

lime juice, to taste

Toppings

bean sprouts

cucumber, peeled, cored and shredded

long beans (raw), finely sliced

laksa leaves (daun kesum), finely sliced

turmeric leaves (daun kunyit), finely sliced

onion, finely sliced

hard-boiled eggs, halved or quartered

To make kuah putih

In a pot, bring the fish, pastes, asam, and coconut milk to boil on low to medium heat, stirring from time to time. Season to taste with pepper, salt and sugar.

The gravy should be barely salty and sour, as the condiments of sambal belacan and lime are added at the table for adjusting to individual taste.

To make sambal

Pound the chillies and belacan together, and season to taste with lime juice.

To serve

Place a serving of laksa noodles in a soup plate and add toppings. Ladle the kuah over, and garnish with a wedge of lime and teaspoon of sambal.