Bibik Neo’s Nyonya Laksa

Name: Bibik Neo’s Nyonya Laksa (Kari Laksa Bibikneo)
Cuisine: Malaysian
Ingredients: Dried prawns (shrimps) 125 g (4½ oz), soaked and drained; Prawns (shrimps) 15, boiled and shelled; Coriander powder 1 Tbsp; Coconut milk 250 ml (8 fl oz / 1 cup), extracted from 2 grated coconuts and 250 ml (8 fl oz / 1 cup) water; Kalamansi limes 10, halved; Vegetable oil 180 ml (6 fl oz / ¾ cup); Cockles 300 g (10½ oz), soaked in boiling water for 1 minute and flesh removed; Candlenuts 15; Fried bean curd puffs (taufu pok) (optional) 10; Fish balls 20; Water 125 ml (4 fl oz / ½ cup); Galangal 2-cm (1-in) knob, peeled; Turmeric 3-cm (1½-in) knob, peeled; Shredded laksa leaves 1 Tbsp; Cucumber ½ cored and cut into thin strips; Prawns (shrimps) 500 g (1 lb 1½ oz), shelled, deveined and coarsely chopped; Kaffir lime leaves 2; Ground chilli paste 3 Tbsp; Red chillies 10, seeded; Shallots 20, peeled; Sugar to taste; Salt to taste; Rice vermicelli 300 g (10½ oz), blanched and drained; Fish cake 1, sliced; Bean sprouts 200 g (7 oz), tailed

Kari Laksa Bibikneo

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Fish cake 1, sliced
Cockles 300 g (10½ oz), soaked in boiling water for

Method

Prepare gravy. Combine ingredients for spice paste in a food processor and blend until smooth.
Heat the oil in a pot. Fry the spice until fragrant over low heat. Add the coconut milk and water and bring to the boil.
Add fried bean curd puffs, fish balls, chopped prawns, salt and sugar. Boil until the gravy thickens.
To serve, place fish cake,