Nyonya Laksa

Had a craving for this recently.. haven’t made in in years.

Ingredients for Spice Paste (Rempah)
2 thumb size pieces of fresh turmeric, peeled, chopped
2 thumb size pieces of fresh galangal, peeled, chopped
20 pieces dried chilies, soaked in water to soften, de-seed if you prefer it less spicy
70g dried prawn, soaked in warm water for at least 20 mins, drain and chop roughly
5 candlenuts
1inch piece of belachan
400g small onion
6 stalks of lemongrass, tender white part only, chopped
Salt

Ingredients for Sambal (Chilli Paste)
200g small onion
10-15 pieces dried chilies, soaked in water to soften, de-seed if you prefer it less spicy
1 inch piece of belachan

Other Ingredients
750ml coconut milk
A handful of Daun Kesom (Laksa Leaves)

Method for cooking Sambal
Grind all the ingredients
Heat up wok with about 150ml of oil and fry the ground sambal paste for about 15-20 minutes on low fire.
Remove from heat and let cool.

Method for cooking Spice Paste
Grind all the ingredients
Heat up wok with about 250ml of oil and fry the ground spice paste for about 30-45 minutes on low fire.
Once the spice paste is cooked, add in the coconut milk and additional water to the preferred consistency.
Keep stirring to make sure that no lumps form. Let the soup boil (while continuously stirring) for about 30 minutes and add salt to taste. Turn to medium heat for a few minutes and then switch off fire. Do not cover the pot!

Ingredients for Garnishing
700g bean sprouts, blanched in hot water for 1 minute, then transfer to a bowl of iced water
1kg fresh rice vermicelli (Laksa noodles), blanched in hot water for 40 secs, then drain dry
1kg prawns (cooked and shelled) reserve 1 to 2 cups of water from pot for the Laksa soup
A handful of Daun kesom (Laksa Leaves), which needs to be cut into hair-like slivers
2 pieces Fish cake, sliced thinly, blanched in hot water for 30-40 secs
1 packet Fish balls, blanched in hot water for 30-40 secs
1 packet Tau pok (Tofu Puffs), soaked in hot water, then squeeze out the left-over oil, add to the Laksa Soup
3 hard boiled eggs, peeled, quartered

Serving
In a bowl, put a portion of rice vermicelli, pour the Laksa Soup over with 1 or 2 pieces of Tau Pok.
Garnish with bean sprouts, fish ball, sliced fish cake, a quartered egg, daun kesom and some sambal paste.
Serve and enjoy.

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