Kuala kangsar laksa (Laksa Kuala kangsar)

Kuala Kangsar or also called “KUALE” is the royal town of Perak (Malaysia). Laksa Kuale’s broth is somehow more diluted in consistency than all it’s cousins, but more sourish and spicy. The main star of the noodle dish is the noodles itself. It is a laksa noodle made from wheat flour, not rice flour.It is this wheat noodles that makes Kuala Kangsar’s version special and It is well loved by all who grew up here, all orang Kuale.



Broth Ingredients:

  • 1.2 litre water from boiling the ikan kembung
  • 1 piece BUNGA KANTAN – halved
  • 2 stalks LEMONGRASS – bruised
  • 3 slices GALANGAL – bruised
  • 4 sprigs DAUN KESOM
  • 1 inch toasted BELACAN
  • 8-10 pieces ASSAM gelugur
  • 1 cube Maggi ikan billis
  • Salt, sugar to taste

Blended Ingredients:

  • 5 fresh red chillies
  • 10 small chilli padi
  • 1 inch TURMERIC
  • 500 ml water
  • 5 shallots/1 big onion
  • 3 cloves garlic
  • Flesh of 2 ikan kembung (boiled in water for 3 minutes) (INDIAN MACKEREL)

To serve:

  • 1 kg laksa noodles
  • 1 cucumber – cut into thin strips
  • Hard boiled egg – halved
  • Sliced onion
  • Lettuce – slice thinly
  • Sliced red/green fresh chilli and chilli padi
  • 2 tbsp HAE KO (shrimp paste)
  • CALAMANSI lime – halved


  1. Bring 1.2 litre water to a boil, add lemongrass, bunga kantan, daun kesum, assam gelugur, belacan, ikan billis cube, galangal and blended ingredients. Bring to a boil and lower heat and simmer for 20 minutes. Add 2 tbsp shrimp paste (hae ko) and season with salt and sugar. Adjust taste to your preference.
  2. To assemble:

Blanched laksa noodle and put into individual bowl. Top with sliced ingredients and ladle gravy on top. Serve hot with calamansi lime at the side.

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Post Author: dvd

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