1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="IfhoVlAcMh"><a href="https://marcwiner.com/zh-hant/zheng-zong-laksa/">正宗叻沙</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/zheng-zong-laksa/embed/#?secret=IfhoVlAcMh" width="600" height="338" title="正宗叻沙 — Marc Winer" data-secret="IfhoVlAcMh" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2025/10/Soupe-laksa-en-tete--750x563.jpg600450最先抓住人心的，往往是那股香氣。椰奶在辛辣熱氣中舒展開來，盤旋在吉隆坡熟食中心的大鍋上方。https://marcwiner.com/zh-hant/zheng-zong-laksa/zh-hant道地叻沙馬來西亞湯與高湯35458043 中型洋蔥3 瓣 大蒜1 把 蝦米 (沖洗後稍微浸泡一下)4 根 香茅4 cm 新鮮薑黃根1 茶匙 烤蝦醬 (馬來盞（Belacan）)3 cm 南薑5 石栗 (可用夏威夷豆代替)180 ml 中性油 (用來炒香料糊)1 束 叻沙葉（越南芫荽）2 朵 火炬薑花 (可省略，也可改用少量嫩香茅芯)4 湯匙 辣椒糊2 杯 濃椰漿2.5 L 水500 g 中蝦 (以 440 ml 水煮熟，保留煮蝦湯)500 g 雞肉 (切成小塊)10 顆 豆腐泡 (對半切開)2 塊 雞湯塊5 片 乾羅望子片鹽 (依個人口味調整)糖 (少許，依個人口味調整)1 包 叻沙米粉 (煮至軟熟)魚丸 (依喜好添加)魚餅片 (依喜好添加)額外汆燙的蝦 (依喜好添加)額外叻沙葉 (切細絲)1 紅洋蔥 (切細絲)水煮蛋 (對半切開)1 小黃瓜 (切絲)蝦參巴醬青檸角7https://marcwiner.com/wp-content/uploads/2025/10/Soupe-laksa-en-tete-.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400