I work in ...

Continue

Content is being adapted
based on your type of business

1.	Tamarind and mackerel

1. Tamarind and mackerel

The deep and sour taste of tamarind is the perfect addition to a fatty fish like mackerel – this creates the classic Penang Laksa.

2.	Coconut and bitter-sweet kalamansi lime

2. Coconut and bitter-sweet kalamansi lime

Sweet and creamy coconut works well with the fragrant, fresh and slightly bitter kalamansi lime base for a curry Laksa.

3.	Chicken and lemongrass

3. Chicken and lemongrass

Aromatic and elegant lemongrass complements the subtle taste of chicken.

4.	Laksa leaves and shrimp paste

4. Laksa leaves and shrimp paste

Laksa leaves (also referred to as Vietnamese coriander) are fresh and slightly pungent and these contrast well with shrimp paste. Both are used as a topping in Penang Laksa.

5.	Pumpkin and lime leaves

5. Pumpkin and lime leaves

For a vegetarian Laksa, bring together sweet pumpkin with lime leaves to create a fresh citrus flavour.

6.	Pork and grilled pineapple

6. Pork and grilled pineapple

The sweet yet subtle taste of pork works well with sour grilled pineapple. The taste cuts through the fat of the meat. 

7.	Scallops and sweet basil

7. Scallops and sweet basil

Combining soft and delicate scallops with a fresh hint of sweet basil creates an elegant and subtle Laksa. 

8.	Beef and peanuts

8. Beef and peanuts

The peanuts give the beef meat a more rounded flavour and combined they create a great Thai inspired Laksa.

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!
Create account