Noodles in Spicy Coconut Gravy

Name: Noodles in Spicy Coconut Gravy (Laksa Lemak)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Malaysia
Ingredients: 5 tablespoons oil; 9 sprigs laksa leaves (daun kesum), sliced; 9 sprigs laksa leaves (daun kesum), sliced; 3 wild ginger bud (bunga kantan), thinly sliced; 3 wild ginger bud (bunga kantan), thinly sliced; 1½ cups (375 ml) thick coconut milk or ¾ cup (185 ml) coconut cream mixed with ¾ cup (185 ml) water; 1½ cups (375 ml) thick coconut milk or ¾ cup (185 ml) coconut cream mixed with ¾ cup (185 ml) water; 1-2 teaspoons sugar; 2 teaspoons salt; 500 g (1 lb) fresh yellow wheat noodles (mee) or 250 g (8 oz) dried noodles, blanched and drained; 500 g (1 lb) fresh yellow wheat noodles (mee) or 250 g (8 oz) dried noodles, blanched and drained; 500 g (1 lb) fresh yellow wheat noodles (mee) or 250 g (8 oz) dried noodles, blanched and drained; 1 whole chicken breast, poached in ½ cup (125 ml) water and thinly sliced; 1 whole chicken breast, poached in ½ cup (125 ml) water and thinly sliced; 250 g (8 oz) medium fresh prawns, peeled and deveined and poached; 1½ cups (75 g) bean sprouts, blanched; 5 candlenuts, roughly chopped; 1 stalk lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2 cm (¾ in) galangal root, sliced; ½ cm (¼ in) fresh turmeric root, sliced or ½ teaspoon turmeric powder; ½ cm (¼ in) fresh turmeric root, sliced or ½ teaspoon turmeric powder; 10 shallots, peeled and halved; 3 cloves garlic, peeled and halved; 1 teaspoon belachan (dried prawn paste); 1 teaspoon belachan (dried prawn paste); 1 small cucumber, thinly sliced; 3 eggs, beaten and fried into thin omelettes, then thinly sliced into shreds; 3 eggs, beaten and fried into thin omelettes, then thinly sliced into shreds; 2 red chillies, sliced; 2 spring onions, thinly sliced

Laksa Lemak

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

This Nonya version of laksa from Malacca is a light and soupy, spicy noodle dish. It is infused with wild ginger buds to give a distinctly delicate fragrance. Although it takes some time to prepare, it is well worth the effort.

Ingredients

5 tablespoons oil
9 sprigs laksa leaves (daun kesum), sliced
3

Asia
Malaysia
Malacca
Pasta
Soup

Method

Prepare the Sambal Belachan by following the instructions.
Grind the Spice Paste ingredients in a mortar or blender, adding 1 tablespoon of the oil if necessary to keep the blades turning.
Heat the remaining oil in a saucepan over medium heat and gently stir-fry the Spice Paste for 5 to 7 minutes. Add 6 sprigs of the