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Laksa Sarawak Vegan
Makan Tengah Hari • Malaysia
How to Make Laksa Sarawak Vegan (Traditional & Healthy Version)
Laksa Sarawak is a celebrated Malaysian dish hailing from the culturally rich state of Sarawak on the island of Borneo. Traditionally known for its complex, aromatic broth and unique spice blend, Laksa Sarawak captures the essence of Malaysia’s multicultural cuisine, blending influences from Malay, Chinese, and indigenous Dayak communities. This vegan adaptation preserves the hearty, tangy, and slightly spicy notes of the original, while using wholesome, plant-based ingredients. The dish features silky rice vermicelli (bihun), topped with tofu, fresh herbs, and a creamy, spice-laden broth infused with local staples like serai (lemongrass), bunga kantan (torch ginger), and santan (coconut milk). Laksa Sarawak Vegan offers a delightful balance of flavors—rich coconut, fragrant spices, and a touch of heat—making every spoonful comforting yet vibrant. Enjoyed for lunch across Sarawak, this vegan laksa is a nourishing, guilt-free choice for anyone seeking authentic Malaysian flavors with a health-conscious twist.
Bahan-bahan(untuk 1 large bowl per serving, typical for Malaysian lunch portions)
- 120g Rice vermicelli (bihun)
- 150g Firm tofu (cubed and pan-fried)
- 200ml Santan (coconut milk, use light version for fewer calories)
- 2 stalks Serai (lemongrass, bruised)
- 1 bud Bunga kantan (torch ginger, sliced) - pilihan
- 2 Shallots (finely sliced)
- 3 cloves Garlic (minced)
- 2cm piece Galangal (sliced)
- 2 tbsp Chili paste (adjust for heat preference)
- 1 leaf Pandan leaf (knotted) - pilihan
- 1 cup Bean sprouts (taugeh)
- 1/4 cup Fresh coriander (daun ketumbar, chopped)
- 2 Lime wedges
- to taste Salt
- 750ml Vegetable stock (homemade or low-sodium)
Arahan
- 1
Soak the rice vermicelli (bihun) in hot water for 5 minutes until softened. Drain and set aside.
5 minutes
Do not over-soak the bihun to retain its springy texture.
- 2
Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, garlic, galangal, and chili paste until fragrant.
4 minutes
Use minimal oil for a healthier broth.
- 3
Add serai, bunga kantan, and pandan leaf to the pot. Stir for 1 minute to release their aroma.
1 minute
Bruising the lemongrass enhances its flavor in the laksa base.
- 4
Pour in the vegetable stock and bring to a boil. Lower heat and simmer for 10 minutes to infuse the flavors.
10 minutes
Simmer gently to avoid evaporating too much liquid.
Kenapa hidangan ini sihat
Laksa Sarawak Vegan is a healthy alternative to traditional laksa, omitting animal products and using minimal oil. It features whole-food ingredients, lots of vegetables, and lean protein from tofu. Light santan keeps the broth creamy without excess calories, while fresh herbs and spices boost nutrient intake. This dish supports balanced macros, making it ideal for lunch or a light dinner in a calorie-conscious Malaysian diet.
This vegan Laksa Sarawak is rich in plant-based protein from tofu and offers a good amount of fiber from bean sprouts and fresh herbs. Using santan (coconut milk) in moderation provides healthy fats, while the broth is low in saturated fat and cholesterol-free. Lemongrass, galangal, and bunga kantan deliver antioxidants, vitamins, and minerals such as vitamin C, iron, and potassium. The dish is naturally gluten-free if you use gluten-free bihun, making it suitable for sensitive diets.
Petua
- 💡Tip 1: Use freshly squeezed coconut milk (santan) for the best flavor.
- 💡Tip 2: Add extra fresh herbs like daun selom or mint for a unique twist.
- 💡Tip 3: Prepare the spice paste in advance for quicker meal preparation.
Penyimpanan & hidangan
Store the laksa broth separately from noodles and toppings in airtight containers in the refrigerator for up to 2 days. Reheat broth gently without boiling to maintain santan texture. Assemble just before serving for best taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 450.0 kcal |
