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Nyonya Laksa


[Spice Paste]

  • 20 dried chillies - soaked in hot water

  • 100g dried shrimps - soaked in hot water

  • 200g shallots - peeled

  • 5 red chillies

  • 5 cloves of garlic

  • 30g turmeric

  • 50g blue ginger

  • 30g ginger

  • 5 stalks lemongrass - white portions, sliced

  • 5 candlenuts

  • 1tbsp coriander powder

  • 30g belacan

  • 200ml peanut oil

[Soup]

  • 1.5L fish/prawn stock

  • 200ml water from soaking dried shrimps

  • 1L coconut milk

  • 2tbsp sugar

  • 1tbsp salt

  • 5 stalks laksa leaves

[Toppings]

  • 500g prawns

  • 500g bean sprouts

  • 10 tau pok - slice each piece into 3

  • 1kg thick bee hoon

  • 200g fish cake - sliced

  • 50g chopped laksa leaves

[Steps]

  1. Add drained dried chillies, drained dried shrimps, shallots, chillies, garlic, turmeric, blue ginger, ginger, lemongrass, candlenuts and coriander powder in a food processor. Blend into a fine paste.

  2. Break and toast bellman in a wok and cook till fragrant. Add in spice paste and peanut oil. Stir-fry for 30mins until paste starts to darken.

  3. In another pot, add in 200ml of water from soaking dried shrimps. Add in stock and bring to boil.

  4. Poach prawns in stock. Remove and set aside.

  5. Add spice paste into stock and stir well. Bring to boil and add in laksa leaves. Let simmer 30mins.

  6. Add coconut milk and bring to boil. Turn off heat once it boils.

  7. Add in salt and sugar, stir well, then add in tau pok.

  8. Blanch 150g bee hoon with a handful of bean sprouts and a few fish cake slices. Cook for 2mins and drain.

  9. Place bee hoon, bean sprouts and fish cake in a serving dish. Ladle laksa soup over bee hoon with a few slices of tau pok. Topped with prawns and chopped laksa leaves.

Adapted from The Meat Men


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