Nyonya laksa is one of my favourite food but since this is a nyonya dish and the ones that are sold at hawker stalls usually is not halal, i don’t get to eat this dish often. I have always been on the lookout for a good recipe for this delectable dish. A few weeks ago i happen to be watching ‘Ways of the Matriarch’ a show about the peranakans and their dishes. I went to the website for the nangka masak lemak recipe and happen to find the recipe for this nyonya laksa too.
Nyonya Laksa or Laksa Lemak Nyonya
- a small bowl of dried shrimp (soak in warm water and pounded until fine – set aside)
- 10 dried chillies *
- 3 fresh chillies *
- a small bowl of shallots *
- a sliver of gallangal *
- a knob of belacan *
- 3 candlenuts (buah keras) *
- 1 cm of tumeric root *
- Coconut milk from 1 coconut (about a litre)
- 2 stalks of lemongrass
- 10 – 15 dried chillies *
- 1 small bowl of shallots *
- 3 candlenuts *
- a bit of belacan *
- 250 gm prawns
- a handful of greenbean sprouts (taugeh laa, aku mana tau omputeh pangey apa)
- cucumber – julienne (potong nipih macam batang mancis tu..)
- cut birds eye chillies (don’t be a wuss and clean the seeds)
- Thai basil or daun kesum (cut finely with scisscors)
How to :
- Pound the soaked dried shrimps untill fine and set aside.
- Blitz everything marked * in the food processor and set aside. First for the gravy then for the sambal.
- Bruised the lemongrass and put in the gravy rempah
- Heat a pan of water and when it begins to boil put in the prawns, leave for 5 – 10 minutes, remove from hot water, reserved the water to put in gravy.
- Heat oil and fry the gravy rempah together with the lemongrass untill pecah minyak (oil separates from the rempah)
- Put in the pounded shrimps, stir.
- Pour in the prawn stock and thin coconut milk in, and if you want, you can add in fishballs and other stuff like taupok in.
- After 15 mins, pour in the thick coconut and cook for further 10 mins, be carefull not to over cook.
- To make the sambal, heat oil in pan fry the rempah untill pecah minyak and seasoned to taste with salt and sugar.
Assemble everything together and apa lagi… ngap lah..
Ok lah not too bad, next time though if i choose to use this recipe, i would not shred the daun kesum and put in when i pour the thick coconut. I don’t like it when the shreded daun kesum stuck to my teeth. Buruk ghoper with the green bits on my teeth…