Skip to main content

Nyonya Laksa


A warm bowl of this delicious Nyonya Laksa is just another perfect fix for the current cooler weather. This Laksa uses fresh thick rice noodles, which can be easily found at most Asian's grocers. The mild curry coconut soup is made of spice paste, pounded dried shrimps, coconut milk, chicken broth, and pandan leaves. When ready to serve, just ladle the curry soup onto the noodles and sprinkle with a generous amount of bean sprouts, tofu puffs, prawns, fish cakes, hard-boiled eggs, Daun Kesum (or Vietnamese mint), chili sauce, and some Kalamansi lime juice. The list of ingredients might seem like a lot; but, rest assured it's pretty easy to prepare, and it will be worth your effort!


Nyonya Laksa

Ingredients

2 lbs Fresh Thick Rice Noodles (Lai Fun/Laksa Noodles), scalded and drained
2 Packs (2 x 90 g) Tofu Puffs, halved
300 g Bean Sprouts, scalded
300 g Prawns, cooked and shelled
200 g Fish Cakes, sliced
1 Bunch Daun Kesum/Vietnamese Mints, finely sliced
8 Hard-boiled Eggs, halved
1 Cucumber, shredded, optional
Some Kalamansi Limes

Soup Base

6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted

1/3 Cup Peanut or Vegetable Oil

Sea Salt to taste



Spice Paste

30 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
10 g (1/2 inch) Fresh Turmeric, coarsely chopped

100 g Galangal, coarsely chopped
8 (about 200 g) Shallots, peeled and coarsely chopped
3 Cloves Garlic, peeled and chopped

2 tsp Roasted Shrimp Paste (Belachan)

5 Candlenuts
1 Tbsp Ground Coriander
30 g Dried Shrimps, soaked, drained, and pounded


Chili Sauce
8 Red Chilies, seeded and coarsely chopped
¼ tsp Sea Salt, to taste
½ tsp Sugar, to taste
White Vinegar or Kalamansi juice, to taste

Method



For the soup base: Grind the spice paste ingredients in a blender or food processor.

In a large stockpot over low medium heat, add the oil and cook the spice paste until fragrant, stirring continuously. If the mixture is too dry, add more oil. Stir-fry continuously until the spices are fragrant. Then add in the pounded dried shrimps, follow by the pandan leaves and continue to stir the paste for another 3 to 5 minutes.

Pour in the coconut milk and chicken broth into the spice paste mixture. Bring the mixture to a boil, lower the heat and simmer for about 30 minutes. Then add the tofu puffs and let it cook for another 2 – 3 minutes. Season the soup with sea salt.


Chili sauce: Blend together the chilies, sea salt, and sugar. Adjust the seasoning with vinegar or Lime juice.

When ready to serve, just ladle the curry soup onto the noodles and sprinkle with generous amount of bean sprouts, tofu puffs, fish cakes, prawns, hard-boiled eggs, Daun Kesum (or Vietnamese mint), chili sauce, shredded cucumber, if using, and some Kalamansi lime juice

Serves 8


Comments

  1. This is really beautiful. Are there any substitutes you would recommend for Belachan, Pandan Leaves and candlenuts?

    ReplyDelete
    Replies
    1. Thanks for the comments. You can substitute Belachan with some fish sauce, and candlenuts with macadamia nuts. If you can't find pandan leaves, then you may omit them.






      Delete
  2. Wonderful dish. I've never heard of pandan leaves in the soup base. Bet it takes the soup to another level, with the fragrance of the leaves. Must try one day. Thanks for sharing.

    ReplyDelete
    Replies
    1. Thanks for the comments. Yes, adding pandan leaves to the coconut curry base does enhance the overall flavor and fragrance of the soup. You should give it a try next time.

      Delete
  3. I remember having laksa in Penang and haven't been able to find a decent enough restaurant back home to satisfy the craving again. Your photo looks amazing!

    ReplyDelete
  4. This looks so delicious. I would love for you to come and share your pictures with us at foodepix.com.

    ReplyDelete
  5. Thank you for sharing this wonder recipe. One thing my husband misses from Singapore is the Laksa and I am sure he'll enjoy making it himself.

    Where can I find ingredients like Galangal and Candlenuts in Vancouver BC?

    ReplyDelete
    Replies
    1. You're welcome. Both Galangal and Candlenuts are available at most local Asian grocers. If you are around Chinatown, try Wong Xin Market, or Asia Market. Those are my favorite stores.

      Delete
  6. That is one tasty looking bowl of Laksa!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…