Laksa Linguine

I saw one of my InstaFam posted her beautiful laksa spaghetti and I immediately went nuts! I know I have to give the idea a try. I mean laksa and pasta? Those are some of my favorite food. I was wondering how to pull this one off. That's when I remembered I had made a laksa pizza before and by using that same recipe, I am able to make a laksa pasta indeed. This is her post:

Beside using the same laksa cheese sauce, I am still having my thoughts about the laksa which I had tasted when I was in the Philippines. It has that peanut butter backdrop. I thought I gave that idea a try with a touch of shrimp paste. There're 2 different kinds of shrimp paste; 1 with actual bits and pieces of shrimp and the other which is a deep dark black color which is cooked with various ingredients. Grab your hands on the black color one. It has that shrimpy funky aroma and a little will go a long way.

I am also applying a neat trick which I had learnt from a Hong Kong chef for the shrimps. It indeed took quite a bit of time and effort, but it is all worth it at the end. The shrimps are bouncy, not chewy or rubbery. I am also using linguine as spaghetti is kinda overrated, don't you agree? You can freeze any leftover laksa cheese in the freezer for up to 3 months, so whenever you feel like making this laksa pasta, you can just thaw it in your skillet and voila! I hope you will give this recipe a try.


(Serves 8)

  • Laksa Spice Mix:

  • Dried Chilies, 4

  • Dried Shrimps, 1 1/2 TBSP

  • Dried Scallops, 3

  • Water, 1/2 Cup

  • Shallots Coarsely Chopped, 3

  • Garlic Crushed, 1 Clove

  • Galangal (Blue Ginger) Sliced, 1/4 Inch

  • Lemongrass (White Part Only) Finely Sliced, 1 Stalk

  • Candlenut / Macadamia Nuts, 1

  • Coriander Powder, 1/4 TBSP

  • Turmeric Powder, 1/4 TSP

  • Fresh Red Chili Sliced Deseeded, 1

  • Canola / Peanut / Vegetable Oil, A Drizzle

  • Belacan (Fermented Shrimp Paste), 1/2 TBSP

  • Laksa Cheese Sauce:

  • Laksa Leaves (Persicaria Odorata / Vietnamese Coriander), 12 Leaves

  • Bleached All Purpose Flour, 1 TBSP

  • Unsalted Butter, 1 TBSP

  • Coconut Milk,1 Cup

  • Gruyere Freshly Shredded, 1/4 Cup

  • Low Moisture Mozzarella Freshly Shredded, 1/8 Cup

  • Parmigiano Reggiano Freshly Grated, 1 TBSP

  • Palm Sugar, 1/2 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Pasta:

  • Shrimps Shelled & Deveined, 12

  • Baking Soda, 1 TSP

  • Ice Cubes, 1 Cup

  • Egg White, 2 TBSP

  • Tapioca Starch, 1 TBSP

  • Linguine, For 8 Servings

  • Pic's Smooth Peanut Butter, 2 Heaped TBSP

  • Shrimp Paste, 2 TSP

  • Tofu Puffs, 12

  • Fresh Lime Juice, 1/2

  • Lime Zest, 1/2

  • Laksa Leaves (Persicaria Odorata / Vietnamese Coriander) Chiffonaded, A Handful


  • Large Sauce Pot

  • Cast Iron Skillet / Pan

  • Blender


  1. Prepare the laksa spice mix.

  2. Soaked dried chilies in a bowl of warm water for at least 30 mins or until the chilies are soft.

  3. Slice, discard the seeds and add into the blender.

  4. *If possible, wear a pair of gloves when deseeding as some dried chilies are really spicy.*

  5. In another bowl, soak dried shrimps with 1/4 cup of water for at least 30 mins.

  6. Add the shrimps and water into the food processor.

  7. Prepare a steamer.

  8. In another bowl, add dried scallops and 1/4 cup of water.

  9. Steam until the scallops are fork tender.

  10. Remove from heat and set aside to cool down.

  11. Once cooled, using hands to shred the scallops and transfer into the blender.

  12. In the blender, add in the shallots, garlic, galangal, lemongrass, candlenut, coriander powder, turmeric powder and fresh red chili.

  13. Blitz it up until fine paste.

  14. In a skillet over medium heat, drizzle in vegetable oil.

  15. Once the oil is heated up, add in the belacan.

  16. Using your spatula, break the belacan into small pieces.

  17. Add in the chili mixture.

  18. *Do not wash the blender.*

  19. Saute to combine well.

  20. Cook until the color has darken and most of the liquid has evaporated.

  21. Stir occasionally to prevent burning.

  22. Remove from heat and set aside.

  23. Add 1/2 cup of water into the blender.

  24. Blitz it up. This will "wash" the blender and get all the nooks and crannies. Don't let those go to waste.

  25. Prepare the cheese mix.

  26. Stack 12 laksa leaves, roll the leaves into a cigar shape.

  27. Finely slice the leaves and set aside. This slicing method is called chiffonade.

  28. In a sauce pot over medium-low heat, add in butter.

  29. Once the butter start to melt, add in flour.

  30. Whisk to combine well.

  31. Once the color turns pale yellowish, gradually, add in coconut milk and water from the blender while still whisking at the same time.

  32. *Make sure no lumps.*

  33. Gradually, add in the spice mix while still whisking at the same time.

  34. Once the spice mix is fully incorporated, gradually add in the cheeses.

  35. Whisk to combine well and all the cheeses have melted.

  36. Add in the sliced laksa leaves and palm sugar.

  37. Whisk until the sugar has dissolved.

  38. Taste and adjust seasoning with salt and pepper or more palm sugar.

  39. Remove from heat and set aside.

  40. Marinade shrimps.

  41. Transfer the shrimps into a large bowl.

  42. Coat the shrimps well with baking soda.

  43. Add just enuff cold water to submerge the shrimps.

  44. Add in the ice cubes.

  45. Set aside for at least 30 mins.

  46. Drain and rinse the shrimps thoroughly under running water.

  47. Pat the shrimps dry with kitchen paper.

  48. Place shrimps into a small bowl along with egg white and tapioca starch.

  49. Mix and coat the shrimps well with the marinade.

  50. Cover with cling film and marinade in fridge overnight.

  51. Prepare the pasta.

  52. *This is what I like to do. I like to cook the pasta in batches. It makes it easier to coat with the sauce and the sauce will be coated evenly.*

  53. Prepare a sauce pot with enuff water to cook the pasta.

  54. Season the water well with sea salt until the water tastes like the ocean.

  55. Bring it up to a boil.

  56. Add in the pasta and cook just under al dente, about 1 min under.

  57. While the pasta is almost done, in a skillet over low heat, add in 2 ladles of the cheese sauce, peanut butter and shrimp paste.

  58. *If you are cooking the pasta in batches, adjust the amount of peanut butter and shrimp paste.*

  59. Mix and combine well.

  60. Add in the pasta.

  61. Stir to combine well.

  62. If the sauce is too thick, add in a few TBSP of the pasta water.

  63. Once the pasta is coated well with the sauce, remove from heat.

  64. In the same pasta water (still cooking), place the marinated shrimps in a spider.

  65. Blanch the shrimps for 30 secs or under oblique.

  66. Remove from heat and transfer into the pasta

  67. Wash the skillet and bring it over medium heat.

  68. Add in tofu puff and toast until lightly charred on both sides.

  69. Dice the tofu puffs into smaller cubes.

  70. Transfer into the pasta.

  71. Add in lime juice and zest.

  72. Give it a final stir to combine well.

  73. Lastly, garnish with laksa leaves.

  74. Serve immediately.

#pasta #linguine #laksa

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