Laksa Nyonya

Laksa Nyonya

Most people have heard of Laksa and some fans may even know there are two distinct versions of this dish – Laksa Lemak with a coconut milk base, and Assam or Penang Laksa which is sour and has no coconut milk.

Many do not realise almost every State in Malaysia has its own signature version of Laksa Lemak, which means I’ve sometimes gotten into trouble with Malaysians abroad who find my laksa not matching the version they grew up eating in Malaysia.

This recipe is inspired by the laksa in Malacca but uses dried rice sticks instead of fresh rice “spaghetti” as the latter isn’t always readily available in some parts of the world.

Recipe and photo courtesy of Jackie M.

Print Recipe
Servings
6servings
Servings
6servings
Print Recipe
Servings
6servings
Servings
6servings
Ingredients
For the paste
For the soup
Servings: servings
Units:
Instructions
  1. Paste: Combine all paste ingredients except oil and mix well. Fry paste in the oil until browned and aromatic. Cool and store in refrigerator until needed.
  2. Soup: Combine 1 cup fried paste with water and coconut cream and bring to a boil. Throw in all the halved tofu puffs and allow it to simmer for 3 minutes.
  3. Bring a saucepan of water to a boil and blanch ingredients separately. Noodles and beansprouts – 10 seconds each; seafood and chicken about 20 seconds, until heated through.
  4. Divide noodles, beansprouts, seafood and chicken into bowls. Pour over soup and tofu puffs, top with eggs.

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One Response to “Laksa Nyonya”

  1. Eric

    Hi Kuali Admin,

    I think you need to distinguish between belacan from shrimp paste. The latter is also known as petis udang (in Malay) or hae-ko (in Chinese Hokkien) which has the consistency of black treacle and is usually found in fruit rojak and assam laksa.

    So, if the recipe calls for belacan then please use belacan and not shrimp paste.

    Reply

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