Essential spices for authentic Malaysian laksa
What's the story
Malaysian laksa is a cherished comfort food, celebrated for its vibrant and intricate layers of flavor.
The secret to capturing the authentic taste of this dish lies in the perfect symphony of spices, each one adding its unique note of warmth and character.
Read on to discover the essential spices you need to recreate the magic of an authentic Malaysian laksa at home.
Galangal
Galangal: The root of flavor
The key to laksa's signature sharp, citrusy flavor lies in a spice often overlooked and mistaken for ginger: galangal.
Unlike its milder cousin, ginger, galangal packs a punch with its intense flavor, making it the secret ingredient to achieving laksa's iconic taste.
Used fresh, this spice brings depth and warmth to the broth, transforming it into a comforting bowl of goodness.
Lemongrass
Lemongrass: Citrusy aroma
The distinct aroma of lemongrass, coupled with its subtle citrus flavor, plays a vital role in creating an authentic Malaysian laksa experience.
It harmonizes beautifully with galangal, amplifying the dish's overall fragrance.
And, you only need two to three stalks to imbue the broth with its signature scent.
Don't skip this ingredient if you're aiming for that true-to-tradition taste and aroma that makes laksa so universally adored.
Turmeric
Turmeric: The golden spice
Turmeric lends Malaysian laksa its signature yellow hue and contributes a distinct earthy bitterness, which complements the sweet richness of coconut milk found in some variations of the dish.
Be cautious though! A little bit goes a long way; use only about one teaspoon of ground turmeric or a small piece of fresh turmeric root.
Shrimp paste
Dried shrimp paste: Umami depth
Dried shrimp paste, or belacan as it's called in Malaysia, is the secret weapon for infusing laksa with umami and depth.
This stinky star is toasted before being crumbled into the spice paste (rempah), adding a layer of complexity that balances the dish's bold flavors.
Use it sparingly; about one tablespoon is enough for most recipes.
Chili
Chili: Heat element
No Malaysian laksa should be devoid of a little spice.
A key ingredient for adding that essential kick, dried or fresh chilies (depending on your heat preference) bring a fiery balance to the sweetness and sourness of the dish.
If you're not a fan of super spicy, try removing the seeds from chilies.
This trick lets you enjoy their beautiful color and flavor without setting your mouth on fire.