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.
Ingredients
- •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)
- •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)
- •to taste Salt
- •1 teaspoon Palm sugar (gula Melaka)
Step-by-step instructions
Step 1 · Soak laksa noodles in warm water until softened
Soak laksa noodles in warm water until softened, about 10 minutes. Drain and set aside.
Step 2 · Prepare the broth by bringing 1 litre of water to a boil in a pot
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.
Step 3 · Add sliced mushrooms and tofu cubes to the broth
Add sliced mushrooms and tofu cubes to the broth. Season with salt, and continue simmering for another 10 minutes.
Step 4 · Add torch ginger flower (bunga kantan)
Add torch ginger flower (bunga kantan), if using, and simmer for another 2 minutes.
Step 5 · In a serving bowl
In a serving bowl, portion softened noodles. Ladle hot broth over the noodles, ensuring tofu and mushrooms are evenly distributed.
Step 6 · Garnish with cucumber
Garnish with cucumber, red onion, fresh mint leaves (daun pudina), and sliced chilli to taste.
Why this recipe is healthy
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.
A note on tradition
D'laksa is inspired by Penang's famous asam laksa, a dish often enjoyed during family gatherings and festive occasions in Malaysia. It highlights the use of local produce like bunga kantan and herbs, reflecting the multicultural influences of the region. Typically eaten as a midday meal, D'laksa is a favourite at hawker stalls and home kitchens alike, symbolizing the vibrant, diverse culinary identity of Malaysia.