Bibik Neo’s Nyonya Laksa

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

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

Asia
Malaysia
Fish course
Pescatarian
South East Asia

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,