Laksa
Makan Tengah Hari • Malaysia
How to Make D'laksa (Traditional & Healthy Version)
D'laksa is a beloved Malaysian noodle dish that beautifully showcases the nation's multicultural food heritage. Drawing inspiration from the iconic asam laksa, this vegetarian version celebrates fresh, local ingredients and aromatic spices, making it both wholesome and bursting with flavour. Traditionally enjoyed for lunch, D'laksa combines rice noodles (laksa), tangy broth, and a medley of fresh herbs and vegetables for a satisfying meal. Malaysian cuisine is renowned for its fusion of Malay, Chinese, and Indian influences, and D'laksa is a shining example. The broth is infused with tamarind (asam jawa), lemongrass (serai), and torch ginger flower (bunga kantan), delivering a vibrant, zesty profile. Instead of fish, this plant-based recipe uses mushrooms and tofu for protein and texture, making it suitable for vegetarians and those seeking a lighter, health-conscious meal. With its balance of sour, spicy, and umami notes, D'laksa is a nourishing choice that fits perfectly into a modern, calorie-aware diet.
Bahan-bahan(untuk 1 large bowl with noodles and toppings)
- 150g Rice noodles (laksa noodles) (soaked in warm water)
- 2 tablespoons Tamarind paste (asam jawa) (mixed with 1 cup water)
- 100g Oyster mushrooms (thinly sliced)
- 100g Firm tofu (cubed)
- 2 stalks Lemongrass (serai) (bruised)
- 1/2 flower Torch ginger flower (bunga kantan) (thinly sliced) - pilihan
- 1/2 Cucumber (julienned)
- 1 small Red onion (thinly sliced)
- 1/4 cup Fresh mint leaves (daun pudina)
- 1 Bird’s eye chilli (optional, sliced for garnish) - pilihan
- to taste Salt
- 1 teaspoon Palm sugar (gula Melaka) - pilihan
Arahan
- 1
Soak laksa noodles in warm water until softened, about 10 minutes. Drain and set aside.
10 minutes
Do not over-soak to keep noodles springy.
- 2
Prepare the broth by bringing 1 litre of water to a boil in a pot. Add tamarind paste (asam jawa) with water, bruised lemongrass (serai), and palm sugar (gula Melaka). Simmer for 5 minutes.
5 minutes
Bruise lemongrass to release more aroma.
- 3
Add sliced mushrooms and tofu cubes to the broth. Season with salt, and continue simmering for another 10 minutes.
10 minutes
Use low-sodium salt for a healthier broth.
- 4
Add torch ginger flower (bunga kantan), if using, and simmer for another 2 minutes.
2 minutes
Bunga kantan adds authentic fragrance but can be omitted if unavailable.
Kenapa hidangan ini sihat
D'laksa is a healthy Malaysian lunch option because it is built around nutrient-dense, natural ingredients and uses no deep-frying. The base is a clear, tangy broth with minimal sugar and sodium, and the focus on fresh herbs and vegetables helps boost your daily vitamin and mineral intake. Plant-based protein from tofu and mushrooms makes this dish filling yet light, ideal for balanced eating and calorie control.
This vegetarian D'laksa is low in saturated fat and cholesterol, with mushrooms and tofu providing plant-based protein. The broth is rich in antioxidants from lemongrass, ginger flower, and herbs. Tamarind offers vitamin C and aids digestion, while fresh vegetables like cucumber and mint add fiber and micronutrients. With minimal oil and no animal ingredients, this dish supports heart and gut health.
Petua
- 💡Tip 1: Use fresh lemongrass and bunga kantan for authentic aroma.
- 💡Tip 2: Prep all garnishes in advance for quick assembly.
- 💡Tip 3: Adjust broth sourness with more or less tamarind to your taste.
Penyimpanan & hidangan
Store broth and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat broth gently before serving, and assemble noodles and garnishes fresh for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
