Laksa Lemak Nyonya


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About this recipe: A delicious noodles in spicy coconut gravy base from the Nyonya heritage in Malacca.

Suhara Kuala Lumpur, Malaysia

Serves: 6 

  • 500g laksa rice noodles - blanched in hot water
  • 2 large fried fish cakes - sliced
  • 100g cockles - steamed and shelled
  • 100g prawns - shelled with tails on *(use the shells and head for stock)
  • 100g chicken breast - cut into small pieces
  • 1 small bunch daun kesum (polygonum leaves)
  • 50g small cubed fried tofu
  • 1.5 cups (375ml) coconut milk
  • 6 cups (1.5l) water
  • Oil for cooking
  • salt and sugar to taste
  • Spice Blend:
  • 10 shallots
  • 2 lemongrass - use the white part only
  • 2 cm in fresh galangal
  • 1cm fresh turmeric
  • 5 fresh red chillies
  • 1 teaspoon dried shrimp paste
  • 1 tablespoon curry powder
  • Garnish:
  • 200g beansprouts - blanched
  • 2 red chillies - sliced
  • 2 spring onions, thinly sliced both white and green part
  • fried shallots
  • Sambal Belacan, to taste
  • lime wedges

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Chop and blend all spice ingredients together. Heat pot with a small amount of oil and gently fry blended ingredients until fragrant (for about 10 minutes).
  2. Stir in the daun kesum leaves, chicken pieces, add water and bring to a boil. Then add the coconut milk, salt and sugar to taste. Reduce heat and simmer gently, uncovered, for about 10-15 minutes.
  3. Add the prawns, cockles, fish cakes and fried tofu cubes to blend in the flavors. And simmer till prawns are cooked.
  4. Serve the gravy on top of the noodles and garnish.

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