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

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

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