Ingredients

  • Serves 2-4 people
  • 500 g Mackerel Fish Meat, minced

    400 g Tapioca Flour

    150 ml Water

    1 tsp Salt

    1 tsp MSG

    70 g Shallots

    50 g Garlic

    10 g Ginger

    10 g Galangal

    30 g Lemongrass, smashed

    3 Bay Leaves

    100 g Big Red Chilies

    5 g Coriander

    20 g Dried Shrimp, toasted

    5 g Salt

    8 g Chicken Powder

    8 tsp Sugar

    800 ml Water

    450 ml Thick Coconut Milk

    15 g Chives, cut into 2cm lengths

    15 g Fried Onions

    50 ml Cooking Oil

Laksa Palembang
Recipe Courtesy of
Asian Food Network

Laksa Palembang

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Laksan is an iconic Indonesian dish from Palembang, where pempek - a chewy fish cake made of ground mackerel and tapioca flour - is served in a rich and creamy coconut broth, instead of being paired with the usual spicy vinegar sauce. Enjoy this savory delight on a cool day to warm you right up!
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 22 Ingredients
  • Medium
  • 2 steps
  • 22 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Cook pempek

    • In a bowl, add minced fish, tapioca flour, salt and msg. 
    • Add water gradually and mix well.
    • Divide the pempek dough into 3 portions and shape it into 3cm thick.
    • With some water and oil, boil the pempek. It will float once it’s cooked. This will take about 30 – 45 minutes. Remove and set aside
    Cook pempek


  2. Fry chilli paste

    • In a blender, add shallots, garlic, ginger, galangal, big red chilies, coriander, dried shrimp. Blend well.
    • With about 50ml of oil, sauté the spice paste until fragrant and oils separated. Remove excess oil.
    • Once cooked, add water and coconut milk. Stir well.
    • Add salt, chicken powder and sugar. Stir well and simmer till thickened. 
    • Cut the pempek into slices of 1-2 cm. add them into the sauce and cook well.
    Fry chilli paste


Plate and Serve!

Garnish with chives and fried onions and serve hot.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g Mackerel Fish Meat, minced

      400 g Tapioca Flour

      150 ml Water

      1 tsp Salt

      1 tsp MSG

      70 g Shallots

      50 g Garlic

      10 g Ginger

      10 g Galangal

      30 g Lemongrass, smashed

      3 Bay Leaves

      100 g Big Red Chilies

      5 g Coriander

      20 g Dried Shrimp, toasted

      5 g Salt

      8 g Chicken Powder

      8 tsp Sugar

      800 ml Water

      450 ml Thick Coconut Milk

      15 g Chives, cut into 2cm lengths

      15 g Fried Onions

      50 ml Cooking Oil

    Nutrition
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