15/09/2025
🥘 Pinoy Laksa Recipe (Good for 4–5)
Ingredients:
Laksa Paste (homemade):
• 2 tbsp cooking oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 thumb-sized ginger, sliced
• 2 stalks lemongrass (white part only, sliced)
• 2 pcs siling labuyo (optional for heat)
• 1 tsp shrimp paste (bagoong alamang)
• 1 tsp curry powder or turmeric powder
• 1 tsp paprika or siling pulbos
Soup Base:
• 1 tbsp cooking oil
• 200 ml coconut cream (kakang gata)
• 500 ml chicken broth (or shrimp stock)
• 1 tbsp fish sauce (patis), to taste
• 1 tsp brown sugar
• 6 pcs shrimp, peeled and deveined
• 1 cup shredded chicken (boiled or roasted)
• 1 pc tinapa (smoked fish), flaked
Noodles & Toppings:
• 400 g rice noodles (soaked in warm water)
• 2 boiled eggs, halved
• Tofu puffs or fried tofu cubes
• Blanched bean sprouts
• Fresh wansoy (cilantro) or dahon ng sibuyas, chopped
• Calamansi or lime wedges
• Chili oil (optional, for extra spice)
🥢 Procedure:
1. Make the Laksa Paste
• In a blender/food processor, blitz onion, garlic, ginger, lemongrass, sili, bagoong, curry powder, and paprika with a little oil until smooth.
• Sauté this paste in a pot with oil until fragrant and slightly caramelized.
2. Build the Soup Base
• Add coconut cream and mix well with the paste.
• Pour in chicken broth/shrimp stock and bring to a simmer.
• Season with patis and sugar.
• Add shrimp, chicken, and tinapa flakes. Cook for about 5 minutes.
3. Prepare the Noodles
• Soak or parboil rice noodles until soft but not mushy. Drain.
4. Assemble the Laksa
• In a bowl, place noodles at the bottom.
• Pour hot laksa soup over.
• Top with boiled egg halves, tofu puffs, bean sprouts, and fresh herbs.
• Serve with calamansi on the side and drizzle with chili oil if you want it spicier.
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✨ Filipino Twist Notes:
• The tinapa flakes give a smoky depth similar to traditional laksa’s dried shrimp.
• Bagoong adds umami that ties it to Pinoy flavors.
• Calamansi replaces lime as our native souring element.
. Fried dulong for added texture and umami
