Nyonya Laksa

I have cooked nyonya laksa a few times before. My first encounter with nyonya laksa was when I was in my secondary school. The canteen operator cooked a marvellous creamy and sour laksa that look very much like a thin curry broth. I had no idea that it was nyonya laksa not until I grew a bit older. Some might mistaken it for curry noodles, but they are extremely different in taste and texture even though they use the same puff soybean curd and fish balls to name a few. I got this recipe that I would like to share with you. And trust me, you will be asking for more! Enjoy!

Ingredients

1000 ml coconut milk
½ kg fresh Prawns, remove shell and coarsely chopped
Handful laksa leaves (Daun Kesum), chopped
Handful coriander leaves, chopped
20 Fish Balls
20 Bean Curd Puff
Salt and sugar to taste
prawn stock (optional) or water
oil

To be finely grounded into a paste

20 shallots
1 big onion
6 lemongrass , shreded
10 fresh red chilies, half- seeded
4 kaffir lime leaves, shredded
1 inch galangal, sliced
2 inch fresh Ginger, sliced
½ cup dried Shrimps, soaked in hot water
1 fresh turmeric, sliced
15 candlenuts
Water to blend
2 Tables spoon dried chilli paste, to be mixed in the paste
2 Table spoon coriander powder, to be mixed in the paste

Garnishing Ingredients

2 fish Cakes, blanched and sliced
300 g egg noodles or vermicelli noodles ( I used spaghetti)
30 g prawns, blanched
1 hard boiled egg, halved (optional)
½ kalamansi lime (limau kasturi), for each dish
1 cucumber, finely sliced
Handful of raw bean spouts
Chili based sauce (Sambal) – to taste

Methods

1. Heat oil and fry the paste until fragrant on low heat for 10mins until the oil appears on the surface.

2. Add in the fresh minced prawns. Bring to a simmer, then lower heat.

3. Add in chopped laksa leaves and coriander Leaves. Mix well.

4. Add in coconut milk, and season the broth with salt and sugar. Add in fish balls, bean curd puff and simmer the broth for 20 minutes or until oil appears on the surface.

5. In an individual bowl, put in the noodles and add in the broth. Garnish the laksa with the garnishing.

*serves 4-6 people