Laksa with Cockles

Those who have lived in Southeast Asia would know what they mean by laksa with sihum.

Cockles without cockles (called hum by the locals) is not the real mackoy.

Then comes the tedious part. Do not overcook the cockles. The difficulty lies in most cockles don't open easily unlike clams. They are alright for consumption even if they are closed (not tightly clammed up and impenetrable, pardon the pun).

Cook laksa lemak (the coconut based with moist spices and not the curry powdered version) as per normal. The spice mix (remapah in Malay) comprises ground dried chillies (presoaked, deseeded and cut), tumeric, galangal (blue ginger), lemongrass and small onions. Pounded dried shrimp should be fried separately from the rempah.

The most essential ingredient is the Vietnamese mint leaves (polygonum) which has to be cut and chopped finely. Sprinkle on the laksa before serving. The stalks can be dropped into the rest of the soup before cooking.



Optional are tofu puffs, prawns, chicken slices, beansprouts and cucumber. They enhance the taste of the dish and are recommended if it this is meant to be a main course.

Good quality pure coconut milk or diluted coconut cream is preferable. Compromising on the quality of the coconut milk will debase the taste and enjoyment of this ever popular dish which has gained worldwide reputation.