Serves: 2 pax | Prep Time: 30 Minutes 

Chef Yin is here to inspire and encourange you to go healthy with this delicious plant-based recipe! In the spirit of Raya, we’re giving a local dish a twist; a delicious Raw Vegan Laksa! Don’t forget to share your creation with us on social media! Tag and share! Happy cooking!

You Will Need

Laksa Sauce

  • Coriander powder 1 tbsp
  • Cumin powder 1 tbsp
  • Cinnamon powder 1 tspn
  • Lemongrass, finely chopped 2 tbsps 
  • Shallot, chopped 4 nos
  • Garlic, minced 2 clove
  • Galangal, finely sliced 1 tsp
  • Natural liquid sweetener-agave/ maple syrup/ 1 tbsp
  • coconut nectar/ palm sugar nectar
  • Soy sauce 1 tbsp
  • Dried red chilies, soeaked in water 2 nos 
  • Fresh turmeric, finely sliced 1 tspn
  • Miso paste ½ tbsp
  • Freshly squeezed coconut milk 1 cup 
  • Garnishing

  • Daun kesum 3 stalks
  • Red chili, finely sliced 1 no 
  • Beansprout 1/3 cup
  • Cucumber, for the noodles 2 nos 
  • Calamansi lime, cut into half 1 no
  • Directions

    1. Laksa sauce: Place ingredients for ‘Laksa’ sauce into blender and blend till smooth. Adjust the sweetness of the sauce according to your taste.

    2. Use a vegetable spiralizer to make cucumber noodles. If you do not own a spiralizer, a potato peeler or grater work as well too.

    3. Place cucumber noodles in a bowl and pour ‘Laksa’ sauce on top of cucumber noodles. Garnish with laksa leaves, chili and beansprouts and serve with Raw Vegan Sambal Belacan and lime. 

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