Nyonya Curry Laksa

An authentic curry laksa from the peranakan Malaysia. The amazing shrimp stock curry mee is a combination of rempah and rich coconut milk. It is also use the daun kesom to add a special fragrant to the dish itself. This recipe can served about 5-6 people.

Nutrition Facts

Serving size : 200g

Servings : 6

Calories : 586

Fat : 27.8g

Protein : 24.9g

Ingredients

• laksa beehoon
• tau pok
• fuchok
• tauge
• hard boiled egg
• fishball
• poached whole chicken legs (poached in salted water with 1 tbsp rice wine and 2 slice ginger poached for about 20-30 mins  till cooked then shock in ice water)

Spice Paste

• 4-5 tbsp chili paste
• 10 nos shallot
• 3 pips garlic
• 1-inch tumeric
• 2-inch galangal
• 3 stick lemongrass (white part)
• 4 nos candlenut
• 100g dry shrimp
• 1 cm belacan (toasted)

Fragrants

• 3 pieces pandan leaves
• 3 stick lemongrass (green part)

Sambal

• 3 tbsp dry chili paste
• 2-3 pips garlic
• 4 shallot

Other Ingredients

• 300-400g coconut milk
• 1-2 litres prawn stock (saute prawn head till brown bits bottom of pan then deglaze with water and water just enough to cover the prawn shell and boil over medium-low heat for 45-50 mins)
• water (control consistency)

Method

1. Blend the spice paste and saute it with oil till fragrant and oil splits.
2. Add in the fragrants and saute till fragrant.
3. Add in the prawn stock and also coconut milk.
4. Cook low heat for bout 10 mins
5. Season with salt, sugar, oyster sauce and soy sauce.
6. Add in the tau pok and fishball to simmer low heat 2 mins and serve.
7. For the sambal blend the ingredients together let it saute with oil till split and season with salt and sugar.