Method
- Make the spice paste: blend soaked dried chilies, fresh chilies, shallots, garlic, turmeric, galangal, lemongrass, candlenuts and belacan to a fine paste.
- Heat oil in a heavy pot. Fry the spice paste 8 minutes until fragrant and oil starts to surface.
- Pour in coconut milk and 800ml water. Simmer 15 minutes.
- Add fish sauce and palm sugar. Add prawns and fish cake; cook 4 minutes.
- Cook the noodles 90 seconds; drain into deep bowls.
- Pour the broth and toppings over. Top with bean sprouts and laksa leaf. Serve hot.
Common questions
Can Brunei Laksa be made ahead?
Brunei Laksa 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 Brunei Laksa spicy?
Brunei Laksa 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 Brunei Laksa vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Brunei Laksa to make at home?
Brunei Laksa sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can Brunei Laksa 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.
Cultural Note
Brunei laksa is the local version of regional laksa — distinct from Malaysian and Singaporean variations with the Brunei use of more belacan and the addition of fish cake. The dish is universal at Brunei food courts.
