Fusion Laksa with Smoked Duck and Mango Ginger

Laksa is a culinary icon of Southeast Asia. A symphony of fragrant spices, creamy coconut milk, and slippery noodles, it's a dish that warms you from the inside out. This beloved noodle soup, born from the rich Peranakan culture, is a beautiful marriage of Chinese and Malay culinary traditions. While classic versions with chicken or prawns are undeniably delicious, we believe in pushing boundaries.

Prepare to have your perception of laksa transformed. We are taking the soulful essence of traditional laksa and introducing an unexpected, sophisticated twist: smoked duck and the incredibly aromatic mango ginger. This isn't just a recipe; it's an experience. The deep, savory notes of the smoked duck meld beautifully with the complex, spicy-sour-creamy broth, while the mango ginger imparts a subtle, fruity fragrance that will leave you wondering why you've never tried it before. Swapping traditional rice noodles for fettuccine gives the dish a delightful, modern Italian-Asian fusion feel.

This recipe is for those who cherish the comfort of a classic but are thrilled by the new. It's elegant, deeply flavorful, and surprisingly straightforward to create a show-stopping meal that is both familiar and thrillingly new.

Smoked Duck & Mango Ginger Laksa with Fettuccine

This recipe creates a rich, aromatic laksa paste from scratch, which is the heart of the dish. Mango ginger (temu mangga) is a unique rhizome with a flavor reminiscent of green mangoes and ginger, adding a unique, fragrant twist.

Yields: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

• For the Spice Paste (Bumbu):
  • 8-10 dried red chilies, soaked in hot water for 15 minutes, drained
  • 5 shallots, peeled
  • 4 cloves of garlic, peeled
  • 1-inch galangal, sliced
  • 1-inch fresh turmeric, peeled and sliced
  • 1-inch mango ginger (temu mangga), peeled and sliced
  • 3 candlenuts, toasted
  • 2 stalks of lemongrass, tough outer layers removed, white part sliced
  • 1 tsp toasted belacan (shrimp paste)
  • 1 tsp coriander seeds
• For the Laksa:
  • 2 tbsp cooking oil
  • 400ml (1 can) full-fat coconut milk
  • 800ml chicken or vegetable broth
  • 2 pre-cooked smoked duck breasts, thinly sliced
  • 300g fettuccine pasta
  • 100g fried tofu puffs, halved
  • 100g bean sprouts
  • 2 tbsp fish sauce (adjust to taste)
  • 1 tsp sugar (adjust to taste)
  • Salt to taste
• For Garnish:
  • A handful of fresh Vietnamese mint or basil leaves
  • Fried shallots
  • 1 red chili, finely sliced
  • Lime wedges for serving

Instructions

1. Create the Spice Paste: Add all spice paste ingredients to a blender or food processor. Blend until you have a smooth, fragrant paste. You may need to add a splash of water to get it moving.
2. Cook the Paste: Heat the oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for about 8-10 minutes until the paste darkens slightly, becomes intensely aromatic, and the oil separates. This step is crucial for developing a deep flavor base.
3. Build the Broth: Pour in the chicken or vegetable broth and bring to a simmer. Stir well to incorporate the paste. Let it bubble gently for 5 minutes.
4. Make it Creamy: Stir in the coconut milk, fish sauce, and sugar. Reduce the heat to low and let the broth simmer gently—do not let it come to a rolling boil, as this can cause the coconut milk to split. Add the fried tofu puffs and let them soak up the delicious broth. Taste and adjust seasoning with more salt, sugar, or fish sauce if needed.
5. Cook the Pasta: While the broth is simmering, cook the fettuccine in a separate pot of salted boiling water according to package directions until al dente. Drain well.
6. Assemble Your Laksa: Divide the cooked fettuccine among four deep bowls. Arrange the bean sprouts and slices of smoked duck over the noodles.
7. Serve and Garnish: Ladle the hot laksa broth generously over the noodles and toppings, ensuring everyone gets some tofu puffs. Garnish with a sprinkle of fried shallots, fresh Vietnamese mint, and sliced red chili. Serve immediately with a lime wedge on the side for squeezing over.