Miss the rich and savory taste of Laksa on a rainy day? Pick up your half-eaten can of tuna, veggies and few other condiments to whip up a classic Penang-inspired Laksa!

Got more leftovers? No worries. We’ve developed 10 recipes made from leftovers just for you here.

#SeasonYourEx: Leftover tuna into Penang Inspired Laksa

Watch as Chef Eric Low takes a can of tuna, and quickly turns it into a bowl of Penang Inspired Laksa.More recipes at www.happyplate.sg

Posted by Electrolux on Monday, 23 October 2017

Ingredients (for 4 portions)

400g               Leftover Tuna

50ml               Lemon Juice

1.2 litres         Water

60g                 Sambal Chili

2 pcs              Dried Assam Gelugor

2 tbsps           Sugar

2 tbsps           Chicken Seasoning Powder

600g               Thick Beehoon (laksa beehoon)


100g               Pineapples, diced

100g               Cucumber, shredded

40g                 Red Chilies, sliced

10g                 Mint Leaf

10g                 Laksa Leaf

10g                 Bunga Kantan (torch Ginger Flower)

4 tbsps           Prawn Paste (Rojak)


  1. Place laksa broth ingredients in a big soup pot and bring to boil. Simmer and adjust seasoning to taste.
  2. Blanch beehoon and divide into 4 portions. Add the prepared gravy and divide the condiments over the 4 bowls of laksa.
  3. Drizzle some prawn paste before serve.