Mamee Laksa Kari
Makan Tengah Hari • Malaysia
How to Make Mamee Laksa Kari (Traditional & Healthy Version)
Mamee Laksa Kari is a beloved Malaysian noodle dish that beautifully showcases the country’s multicultural culinary heritage. Originating from Malaysia, this iconic meal is known for its fragrant curry broth infused with local herbs and spices like serai (lemongrass), daun limau purut (kaffir lime leaves), and santan (coconut milk). Traditionally enjoyed for lunch, Mamee Laksa Kari delivers a harmonious balance of spicy, creamy, and tangy flavors, capturing the essence of Malaysian cuisine. What makes Mamee Laksa Kari unique is its ability to unite diverse influences from Malaysia’s Malay, Chinese, and Indian communities, making it a true representation of the nation’s food culture. With the use of local Mamee instant noodles, this comforting dish is a quick yet flavorful meal, perfect for busy urbanites and families alike. The vegetarian twist in this recipe highlights the versatility of laksa kari, making it suitable for a wide range of dietary preferences without sacrificing authentic flavors. Enjoy the taste of Malaysia with every slurp, and savor the aromatic broth that is both nourishing and satisfying.
Bahan-bahan(untuk 1 large bowl per person)
- 2 packets Mamee Kari instant noodles (use the noodle cake only, discard seasoning)
- 1 tablespoon Cooking oil (preferably canola or sunflower)
- 1 medium Red onion (finely sliced)
- 3 cloves Garlic (minced)
- 2 stalks Serai (lemongrass) (bruised)
- 1 inch Ginger (sliced)
- 3 leaves Daun limau purut (kaffir lime leaves) (torn)
- 1 cup Santan (light coconut milk) (use light for lower calories)
- 1 tablespoon Chilli paste (adjust to taste)
- 100g Firm tofu (cubed and pan-fried)
- 1 cup Bean sprouts (washed and drained)
- 1/2 small Cucumber (julienned) - pilihan
- 2 tablespoons Fresh coriander (chopped) - pilihan
- to taste Salt
- 2 Lime wedges (for serving) - pilihan
Arahan
- 1
Prepare all vegetables and aromatics. Slice the red onion, mince the garlic, bruise the serai, slice the ginger, and tear the lime leaves.
5 minutes
Having all ingredients prepped before cooking speeds up the process.
- 2
Heat oil in a medium pot over medium heat. Sauté onion, garlic, ginger, and lemongrass until fragrant and lightly golden.
4 minutes
Stir frequently to avoid burning the aromatics.
- 3
Add chilli paste and lime leaves. Stir for 1–2 minutes until oil separates and aromas are released.
2 minutes
Adjust the amount of chilli paste for preferred spice level.
- 4
Pour in 2 cups water and bring to a gentle boil. Add santan slowly while stirring to combine. Simmer for 5 minutes.
5 minutes
Simmer gently to prevent coconut milk from splitting.
Kenapa hidangan ini sihat
By using light coconut milk, omitting seasoning sachets, and including plenty of vegetables, this laksa kari is much lower in calories and sodium than typical instant noodle curries. Plant-based protein and fiber boost satiety and help maintain healthy blood sugar levels. It’s a wholesome, balanced meal that fits a health-conscious Malaysian diet.
This vegetarian Mamee Laksa Kari is rich in plant-based protein from tofu and loaded with vitamins and minerals from fresh herbs, bean sprouts, and cucumber. Using light santan reduces saturated fat while maintaining creaminess. Lemongrass and lime leaves are high in antioxidants and support digestion. The dish provides complex carbohydrates for sustained energy, making it a nutritious lunch.
Petua
- 💡Tip 1: Always use fresh herbs like lemongrass and lime leaves for best aroma.
- 💡Tip 2: Pan-fry tofu until golden for the tastiest texture.
- 💡Tip 3: Add a squeeze of lime just before eating to brighten up the flavors.
Penyimpanan & hidangan
Store broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat broth gently before serving and cook fresh noodles for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 380.0 kcal |
