Nyonya Laksa
An indulgent interpretation of Nyonya Laksa. A luxuriously rich coconut broth layered with spice, crowned with homemade crispy roast pork belly or siew yoke, tender poached chicken, and golden fritters for an elegant contrast of texture and flavour. A comforting classic, elevated.
Ingredients
For the Spice Paste
10-12 shallots
3-inch turmeric
2-inch galangal
5 stalks lemongrass
25 dried chilis, soaked until softened & seeds removed
10 candlenuts
shrimp paste, or belacan
For the Broth
1 litre stock
2 cups coconut milk
3 pieces fishcakes, sliced
tofu puffs
fish balls
salt, to taste
To Assemble
egg noodles
bean sprouts
cucumber, julienned
hard-boiled eggs
4 stalks polygonum leaves, or daun kesum
Toppings, optional
siew Yoke, sliced
poached chicken thighs, deboned and sliced
crispy vegetable fritters
sambal
Method
1. Make the spice paste by blending together shallots, turmeric, galangal, lemongrass, dried chilis, candlenuts, and shrimp paste, adding a little bit of water if necessary.
2. Make the broth. In a large pot, heat some cooking oil.
3. Sauté spice paste until fragrant which will take around 8 to 10 minutes on medium low heat.
4. Add stock and bring to a boil.
5. Add tofu puffs and simmer for a few minutes until soft.
6. Add fish cakes, fish balls and salt to taste before pouring in coconut milk.
7. Bring to a boil and simmer for 2 minutes, stirring continuously. Turn off heat.
8. To Assemble: Blanch noodles in boiling water and drain. Scald bean sprouts for a few seconds.
9. Place some noodles into a bowl, garnish with bean sprouts. Ladle hot broth with the tofu puffs, fish cakes and fish balls over noodles.
10. Top with eggs, polygonum leaves, cucumber, siew yoke, chicken and fritters if using.
11. Serve with sambal, if using.
