Laksa Bogor
Bogor coconut-milk noodle soup with ketupat
The recipe
Laksa Bogor is the Bogor version of laksa — a coconut-milk-based noodle soup with rice cake (lontong) or ketupat, bean sprouts, hard-boiled egg, and a heavy garnish of fried shallots. The defining feature: the broth is thick, coconut-milk-based, and spiced with a complex paste of candlenuts, turmeric, ginger, and chilies. The dish is similar to the Malaysian/Singaporean laksa, but the Indonesian version is heavier on the coconut milk and uses turmeric for color. Bogor is famous for its street-food laksa, and each stall has its own secret spice blend.
Ingredients
Method
💡 Tips from the kitchen
- ·Belacan (shrimp paste) is non-negotiable — it's the soul of laksa.
- ·Use full-fat coconut milk. The thickness comes from the milk reducing.
- ·The broth is meant to be spicy. Adjust chilies to taste.
The story
Did you know?
🇮🇩 Indonesia has 17,000+ islands — only 6,000 are inhabited.
Cook it yourself
Laksa Bogor is one of Indonesia's heritage dishes. Want to try the recipe at home?
See the recipe →
