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Langkawi (Malaysia)
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Fish & Seafood
Food Flavour DNA
Nutritional Values
600kcal
42gProtein
55gCarbs
22gFat
5gFibre
450 gServing
* Per serving · 450 g. May vary.
Allergens
π Fish
πΎ Gluten
Laksa Kedah
How to order / say it
Say it
Laksa Kedah β [luck-sah keh-dah]
Order
I'd like to order Laksa Kedah, please.
Locally
Saya mahu pesan Laksa Kedah, sila.
Say locally
A spicy fish-based noodle soup specific to Langkawi.
Why try it?
Laksa Kedah is a cornerstone of Langkawi cuisine, showcasing the island's love for bold, spicy flavors and fresh seafood. It's a must-try for understanding the local food culture.
How it tastes
The dish offers a rich and spicy broth with tangy and savory notes, complemented by chewy rice noodles and tender fish pieces. Garnished with fresh herbs and lime, it delivers a refreshing finish.
Origin & History β first documented: 1880
Laksa Kedah originated in the late 19th century, evolving from traditional Malay cooking techniques and the abundance of fresh seafood available in Langkawi. It has become an iconic part of the culinary landscape, particularly popular in local markets.
Recipe
Ingredients
- π 300 g mackerel
- πΎ 200 g rice noodles
- π 2 tbsp tamarind
- π₯ 100 ml coconut milk
- π§ 3 tbsp chili paste
- πΏ 2 stalks lemongrass
- π 1 whole lime
- πΏ 20 g coriander
Method
- 1 Boil the mackerel until cooked, then flake the fish.
- 2 In a pot, combine fish flakes, chili paste, coconut milk, and tamarind.
- 3 Simmer to a thick broth, adding lemongrass for fragrance.
- 4 Add rice noodles to the soup until heated.
- 5 Garnish with coriander and a squeeze of lime before serving.
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