Nonya Laksa
From wokkingmum 16 years ago
- 40 minutes to make
- Serves 4
Laksa, laksa, laksa! This is one of the local food that Singaporeans likes. It's a local delight! There are many types of Laksa. The more famous Laksa are Nonya Laksa, Curry Laksa and Penang Laksa.
Nonya Laksa is the traditional Laksa.
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It uses prawn stock and lots of coconut milk in it. Curry Laksa also uses coconut but instead of prawn stock, it used chicken stock and yellow noodles instead of the traditionally used rice vermicelli. Penang Laksa on the other hand uses a fish based soup. Tamarind is added in it to give the soup a sour taste.
The very famous Laksa in Singapore is Katong Laksa where the noodles are cut into smaller pieces and you eat the Laksa with a spoon alone, without the use of chopsticks or fork.
What I have done it Nonya Laksa or at least closest to it compared to the other two Laksa version I have mentioned earlier. See less
Ingredients
- rice vermicelli, scalded and drained shopping list
- 500 ml coconut milk shopping list
- 300g Medium prawns shopping list
- 2 fish cakes, sliced shopping list
- 100g bean sprout, slightly blanched just before serving shopping list
- 10 pieces Tau Pok shopping list
- 100g Cockles (optional) shopping list
- 10 sprig Laksa Leaves aka Vietnamese mint aka Daun Kesom shopping list
- 50g Dried prawns, grind shopping list
- 150ml oil shopping list
- 750ml water shopping list
- salt and Rock sugar to taste shopping list
- Grind into paste: shopping list
- 1 whole garlic shopping list
- 10 shallots shopping list
- 1/2 tablespoon turmeric aka Kunyit shopping list
- 1 tablespoon galangal aka Lengkuas shopping list
- 4 Candlenuts aka Buah Keras shopping list
- 1 stalk lemon Grass aks Serai shopping list
- 2 teaspoon shrimp paste aka Belachan shopping list
- 12 Dried Chillies, soaked to soften shopping list
How to make it
- Blanch prawns in 750ml of water till 90% cooked.
- Remove shells and return them to the pot of stock.
- Set prawns aside.
- Add in Laksa Leaves and bring to boil and simmer for 15 minutes.
- Heat oil in wok.
- Fry the paste for about 15 to 20 minutes.
- Add in dried shrimp and continue frying the paste for another 5 minutes.
- Pour the content to the pot of stock.
- Bring to boil.
- Gradually add in coconut milk.
- Simmer till you see red oil surfacing.
- Add salt and rock sugar to taste.
- Add in the tau pok to cook for 2 minutes just before serving. This helps tau pok absorb Laksa gravy.
- Put rice vermicelli in a bowl.
- Top with tau pok, fish cakes, bean sprout and cockles.
- Pour hot gravy over and serve immediately.
- Note:
- If you prefer your Laska to be spicy, add chilli paste to your bowl of Laksa.
- Chop some Laksa Leaves for garnishing if you like.
- For convenience, I used packed coconut. Fresh coconut milk extract will taste and smell better.
Singapore Local Delight, Nonya Laksa or simply Laksa
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