Laksam noodles

Main Dish
3 servings
30 min
25 min


Number of serving: 3
Yee Mee noodles - rinse under water and drain

Cabbage - blanched

Long beans/kacang panjang - blanched

fish balls

For the Soup/Broth

To Blend/Ground:

5 red chillies

3 birds eye chillies/cili padi (optional)

2 lemon grass/serai

7 shallots

Other ingredients

200g Indian Mackerel fish

1 torch bud ginger/bunga kantan - sliced thinly

1 1/2 cup thick coconut milk

2 dried tamarind fruit/asam keping - can replace with tamarind juice

2 tbsp oil

salt to taste


  • Boil the mackerel in 1/2 liter of water until cooked.
    Remove the fish and let is cool down. Once done, flake, remove bones and keep aside.
    Drain the fish broth and pour back into the same pot.
    Heat oil and when heated, fry the blended/grounded ingredients to remove the raw smell.
    Add into the fish broth. Mix and stir as well as add the coconut milk, salt and tamarind pieces.
    At the point the soup is boiling, off the heat and add the veges and fish balls.


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