Nyonya Laksa

Name: Nyonya Laksa
Yield: Serves 5
Cuisine: Singaporean
Ingredients: 2 Tbsp sugar; 2 Tbsp salt or to taste; 30 g (1 oz) turmeric, peeled; 50 g (1¾ oz) laksa leaves, finely chopped; 30 g (1 oz) ginger, peeled; 5 stalks lemongrass, white portion only; 5 candlenuts; 5 red chillies; 200 g (7 oz) shallots, peeled; 100 g (3½ oz) dried shrimp; 20 dried chillies; 500 g (1 lb 1/12 oz) bean sprouts, trimmed; 1 Tbsp coriander powder; 5 stalks laksa leaves; 1.5 litres (48 fl oz / 6 cups) packaged fish/prawn stock; 200 ml (6¾ fl oz) water from soaking dried shrimp; 30 g (1 oz) toasted belacan (dried shrimp paste); 1 litre (32 fl oz / 4 cups) coconut milk; 750 g (1 lb 11 oz) fresh thick bee hoon (rice vermicelli); 200 g (7 oz) fish cake, sliced; 5 cloves garlic, peeled; 10 tau pok (fried tofu puffs), sliced in half; 500 g (1 lb 1/12 oz) large prawns, cleaned and trimmed; 50 g (1¾ oz) galangal, peeled; 200 ml (6¾ fl oz) peanut oil

Preparation info

Serves
5

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Nyonya laksa is also known locally as Katong laksa, where the dish is said to have originated. Like chicken rice and char kway teow, it is a local favourite and after eating it for so many years, we decided to find out how it is made. This recipe is the result of many hours of research. Enjoy!

Ingredients

200 ml (6¾ fl oz) peanut oil
750 g (1

Asia
Singapore
Katong
Fish course
Pescatarian
Gluten-free
Soup
Street Food
South East Asia

Method

Prepare spice paste. Remove seeds from dried chillies, then soak chillies in hot water for 30 minutes. Drain before using. Soak dried shrimp in 200 ml (6¾ fl oz) hot water for 30 minutes, Remove dried prawns. Strain soaking liquid and reserve.
Place soaked dried chillies and dried shrimp in a blender with remaining ingredients for spice paste and process until