Laksa Lemak Nyonya

    40 mins

    A delicious noodles in spicy coconut gravy base from the Nyonya heritage in Malacca.


    Kuala Lumpur, Malaysia
    4 people made this

    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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    Used different ingredients. I used chicken instead of the seafood and a recipe worked really well. If you are doing this be careful to keep the amount of chicken equal to the amount of seafood in the recipe and just don't add in the seafood at step 5  -  27 Jan 2011  (Review from Allrecipes AU | NZ)