Nyonya Curry Laksa

11 Apr

Between the Chinese and the typical Malay laksa, I prefer the former. It’s so much simpler to cook since there is no fish involved. And to make things much spicier, just add a tablespoon of sambal tumis kerang (cockles)… FUH! Not only will this taste purrrfecttt, it’d keep you warm and fuzzy after you had a bowl of this devilishly scrumptious egg noodles.

There’s no need to hunt down for the famous Katong laksa then. Now you can whip up a storm in your kitchen and cook this by yourself šŸ˜‰

Ingredients

  • 300 gm prawns, cooked in 3 litres of water (to make stock)
  • 1 1/2 stalk lemongrass
  • 1 inch fresh turmeric
  • 20 dried chillies, boiled and seeded
  • 20 candlenuts
  • 20 shallots
  • 4 teaspoons belacan (dried shrimp paste)
  • 2 1/2 inch galangal
  • 1 cup laksa leaves (Vietnamese mint)
  • 1 kg fresh egg noodles
  • 1/2 kg bean sprouts
  • 400 ml coconut milk
  • 3 teaspoons salt
  • 1 teaspoon sugar
  • sliced cucumber rings
  • fried tofu puffs, cut into two
  • fried fishcake, sliced thinly
  • hard boiled quail eggs

Directions

Boil the prawns in water. When they are cooked, peel them and place the shells back in the water to make the stock. Leave the stock simmering while you prepare the spice paste.

Grind the lemongrass, galangal, turmeric, candlenuts, dried chillies, shallots and belacan with 1/2 cup of laksa leaves. Heat some peanut oil in a pot and fry the spice paste until fragrant. That would take about 5 minutes.

Add in the coconut milk and about 2 1/2 litres of drained prawn stock, bring to a boil and then leave to simmer for 10 minutes before adding the remaining laksa leaves.

Blanch the noodles and bean sprouts in another pot of boiling water.

Add the tofu puffs into the gravy and top the bowl of noodles and bean sprouts with the gravy and tofu puffs. Garnish with peeled prawns, sliced fried fishcake and sliced cucumber rings. Serve with a side of sambal tumis kerang for an additional kick of ooommpphh!

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