Laksa Janggus Malaysia: A Hearty and Spicy Noodle Dish

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Laksa is a popular noodle dish in Malaysia, and there are many regional variations of this delicious meal. One such variant is Laksa Janggus, a spicy and flavorful noodle dish that originates from the state of Kedah, in the northern part of Malaysia. In this article, we will explore the history, ingredients, and preparation of Laksa Janggus, as well as its cultural significance in Malaysian cuisine.

History of Laksa Janggus

The origin of Laksa Janggus can be traced back to the town of Jitra in Kedah, where it was created by a local chef named Haji Janggus in the 1960s. Haji Janggus combined local ingredients with his own unique spice blend to create a noodle dish that quickly gained popularity among locals and tourists alike. Today, Laksa Janggus is considered a cultural icon of Kedah and is widely enjoyed throughout the country.

Laksa Janggus in a tangy spicy broth sprinkled with chopped chillies and mints.
Source: Trip Advisor

Ingredients of Laksa Janggus

The ingredients used to make Laksa Janggus vary depending on the recipe, but the core ingredients remain the same. The dish consists of rice noodles (also known as vermicelli), served in a spicy coconut milk-based broth, and topped with a variety of herbs and spices.

The broth is made by cooking shallots, garlic, ginger, and lemongrass in oil until fragrant. Then, ground coriander, cumin, fennel, and turmeric are added to the mixture and cooked until the spices release their aroma. Next, coconut milk, tamarind paste, and water are added to the pot, and the broth is simmered until it thickens and the flavours have melded together.

The rice noodles are boiled separately and then added to the broth, along with a protein of your choice. Traditionally, Laksa Janggus is made with fish, but chicken and prawns are also common options. The dish is then finished with a variety of toppings, including shredded cucumber, bean sprouts, chopped coriander, and a dollop of sambal (a spicy chilli paste).

Two hearty bowls of Laksa Janggus. Popularly available at Balik Pulau, Penang.
Source: Hungry Onion

Preparation of Laksa Janggus

The preparation of Laksa Janggus can be time-consuming, but the end result is well worth the effort. To make the broth, it’s important to take your time and allow the spices to cook until fragrant. This will give the broth a rich, complex flavour that is essential to the dish.

Once the broth is ready, it’s important to cook the rice noodles separately and not overcook them. Overcooked noodles will become mushy and lose their texture, which can affect the overall quality of the dish. It’s also important to choose a protein that is fresh and of high quality to ensure the best possible taste.

A spoonful of handmade noodles, tangy  fish broth and crunchy cucumbers - Laksa Janggus.
Source: Hungry Onion

Cultural Significance of Laksa Janggus

Laksa Janggus is an important part of Malaysian cuisine and is a cultural icon of Kedah. The dish is often served during festivals and special occasions, and is considered a must-try for tourists visiting the region. In addition to its delicious taste, Laksa Janggus is also valued for its cultural heritage and the way it brings people together.

In conclusion, Laksa Janggus is a delicious and hearty noodle dish that is loved by Malaysians and visitors alike. Its unique blend of spices and flavours make it a standout dish in the world of Malaysian cuisine, and its cultural significance in Kedah only adds to its appeal. If you have the opportunity to try Laksa Janggus, be sure to savour every.

Article curated by Lavanyah Magenthiran