This is my 5th guest post, would like to thank Haffa for this invitation! I know Haffa adore cooking very much. Here is a little about me; I’m a full – time baker, a mother and definitely a wife J. I run this amazing blog called 'He Chops She Cooks' formerly known as SeasonedwithShazzy. This blog is now run by me and my beloved husband. We both love to embark in the world of cooking.
Today I’m going to share you Nyonya Curry Laksa. Before I share you the recipe let me tell you what Nyonya cuisine all about is J
Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan (Chinese Immigrants) interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as Assam fish and beef rendang (Spicy beef dish). Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candle-nuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), Shrimp paste (belachan), tamarind juice, lemongrass, torch ginger bud, jicama (bean like), fragrant kaffir lime leaf.
A unique mix of Chinese and Malay flavors combine to form a glorious Peranakan Laksa (spicy noodle soup), filled with fresh herbs such as galangal, lime, ginger and candle-nuts. Seafood stock, blanched cockles, shrimps and makes this an exotic crowd pleaser.
For the paste:
5 medium Onion
3 cloves of Garlic
20 stalks Dried Chili
2 teaspoons Shrimp Paste
100 g Lemongrass, sliced
60 g Galangal (blue ginger)
· Blend all the ingredients together.
For the Broth:
1/2 cup cooking oil
1 quart prawn or chicken stock
2 cups coconut milk
20 pieces tofu puffs, scalded in hot water briefly to remove oil (see note)
2 teaspoons salt, or to taste
Cooked egg noodles
200 grams bean sprouts, blanched
500 grams prawns, boiled and peeled
200 grams Sawi / vegetable mustard
500 grams cockles, boiled
200 grams shredded chicken
1. To prepare the spice paste: Using an electric blender, pulse onions, galangal, lemongrass, dried chilies, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.
To prepare the laksa broth : In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil.
To assemble: Blanch noodles in boiling water and drain. Place some noodles into a bowl, garnish with bean sprouts, and sprinkle shredded chicken and vegetable mustard (sawi). Ladle hot laksa broth over with some tofu puffs. Top with prawns, serve warm.
Thanku so much Shazzy for such a wonderful and new recipe!! Hope my readers will enjoyy this new touch IA. :)
Thanku for stopping by! Hope u enjoy this recipe :)