Laksa Sarawak
Makan Tengah Hari • Malaysia
How to Make Laksa Sarawak (Traditional & Healthy Version)
Laksa Sarawak is an iconic Malaysian dish hailing from the vibrant state of Sarawak on Borneo Island. Celebrated for its unique blend of flavors, this laksa embodies Malaysia’s multicultural heritage, combining Chinese, Malay, and indigenous influences. The vegetarian version offers a lighter, health-conscious twist while maintaining the authentic taste of the traditional laksa. The signature broth, infused with aromatic spices like serai (lemongrass), lengkuas (galangal), and daun pandan (pandan leaves), creates a rich, comforting soup that’s both fragrant and satisfying. Rice vermicelli (mee hoon) serves as the base, topped with fresh herbs and vegetables, showcasing locally sourced ingredients commonly found in Malaysian markets. Laksa Sarawak is often enjoyed as a hearty lunch, especially during festive gatherings and special occasions. Its complex, yet harmonious flavors make it a favorite among Malaysians seeking both tradition and nutrition. This vegetarian rendition is perfect for health-conscious diners, providing a nourishing meal that’s lower in fat while still bursting with authentic Malaysian laksa flavors. With its creamy santan broth, subtle spices, and vibrant toppings, Laksa Sarawak is a delicious celebration of Malaysia’s culinary diversity.
Bahan-bahan(untuk 1 deep bowl of laksa with toppings)
- 120g Rice vermicelli (mee hoon) (soaked)
- 1 cup Santan (coconut milk) (light version for health)
- 3 cups Vegetable stock
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (pandan leaf) (tied into a knot)
- 1 inch Lengkuas (galangal) (sliced)
- 2 tbsp Chili paste (homemade or store-bought)
- 100g Firm tofu (cubed and lightly pan-fried)
- 1 cup Bean sprouts (fresh)
- 2 tbsp Coriander leaves (chopped)
- 2 Lime wedges (for garnish) - pilihan
- 1/2 tsp Salt (to taste)
- 1 tbsp Cooking oil (vegetable oil)
Arahan
- 1
Soak rice vermicelli (mee hoon) in warm water for 10 minutes until soft. Drain and set aside.
10 minutes
Do not over-soak to maintain noodle texture.
- 2
Heat cooking oil in a pot. Add chili paste, serai, lengkuas, and daun pandan. Sauté until fragrant.
5 minutes
Sauté spices on low heat to release aroma without burning.
- 3
Pour in vegetable stock and bring to a gentle boil. Simmer for 5 minutes to infuse flavors.
5 minutes
Use homemade stock for richer taste and less sodium.
- 4
Add santan and salt. Stir well and simmer for another 5 minutes. Do not let it boil to prevent curdling.
5 minutes
Always add santan at low heat for a creamy broth.
Kenapa hidangan ini sihat
This healthy Laksa Sarawak recipe is a nutritious lunch, offering balanced macronutrients with low saturated fat and no animal cholesterol. Whole, local ingredients and fresh herbs boost antioxidants and support immunity. The use of tofu as a protein source and light coconut milk keeps calories in check. It’s also adaptable for vegan or weight loss diets, making it ideal for calorie-conscious Malaysians.
Laksa Sarawak (vegetarian version) is high in plant-based protein (from tofu), dietary fiber (from bean sprouts and herbs), and healthy fats (from light santan). Coconut milk adds medium-chain triglycerides, while lemongrass and galangal provide antioxidants. The dish is also rich in vitamins C and A from fresh coriander and lime, and minerals like potassium and magnesium from vegetables. Using vegetable stock reduces sodium and cholesterol, making this laksa suitable for heart health.
Petua
- 💡Tip 1: Bruise lemongrass and knot pandan leaf for maximum aroma in the broth.
- 💡Tip 2: Use light santan for a healthier, lower-calorie soup without sacrificing creaminess.
- 💡Tip 3: Prepare chili paste ahead for faster meal prep and deeper flavor.
Penyimpanan & hidangan
Store broth and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving. Avoid freezing as coconut milk may separate.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 550.0 kcal |
