Nyonya Curry Mee (Malaysia's Cuisine)

Salam n hello.. my sweet friends!! Today is another guest post by my sweetest new friend,  Shazzy.  I met her few days back on blogger and she is from Malaysia. She is such a sweet champ <3 Her humbleness has really impressed me. She as a great passion for cooking and have a wonderful blog. She is currently blogging on He chops She Cooks.  As u knw I rarely try recipes out of my cuisine, I asked her for her traditional recipe- to which she agreed  :) Thanx a lot Shazzy!! Am soo happy to have a recipe of urs on my blog :) Lets see what Shazzy has to say to us <3

Hi Lovelies,

  This is my 5^th 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.

Ingredients:

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

To assemble:

Cooked egg noodles

Cooked vermicelli

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.

2.       

      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.

3.       

      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 :)