Cara membuat
- Buat pasta bumbu: blender cabai kering rendaman, cabai segar, bawang merah, bawang putih, kunyit, lengkuas, serai, kemiri, dan belacan menjadi pasta halus.
- Panaskan minyak dalam panci tebal. Tumis pasta bumbu 8 menit hingga harum dan minyak mulai naik ke permukaan.
- Tuangkan santan dan 800 ml air. Rebus dengan api kecil selama 15 menit.
- Tambahkan saus ikan dan gula aren. Masukkan udang dan kue ikan; masak 4 menit.
- Masak mi 90 detik; tiriskan ke dalam mangkuk dalam.
- Tuang kuah dan topping di atasnya. Beri taburan kecambah taoge dan daun kesum. Sajikan panas.
Common questions
Can Laksa Brunei be made ahead?
Laksa Brunei is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is Laksa Brunei spicy?
Laksa Brunei as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Laksa Brunei vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Laksa Brunei to make at home?
Laksa Brunei sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can Laksa Brunei be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Laksa Brunei adalah versi lokal dari laksa kawasan - berbeda dari variasi Malaysia dan Singapura karena Brunei menggunakan lebih banyak belacan dan menambahkan kue ikan. Hidangan ini umum di pujasera Brunei.
