Nyonya Laksa

Nyonya Laksa

 

CURRY PASTE (Pounded)

300 g shallots (removed skin)

40g dried chilies (soaked and drained)

10 red chilies (washed)

5 stalks lemongrass

20g turmeric

20g galangal (lengkuas)

10 buah keras

½ tbsp. coriander seed powder (ketumbar powder)

1 ½ tsp belachan

6 tbsp oil

 

SOUP BASE:

1 ½ kg kembung fish (steamed, removed and flake flesh)

3000ml water

5 spring daun kesum

1 stalk bunga gantang (ginger flower)

3 stalks lemongrass

250g curry paste

350ml thick coconut milk

 

SEASONING:

1 ½ tsp salt

2 ½ tbsp sugar

100ml light soya sauce

 

INGREDIENTS:

500g yellow mee (blanched)

300g beehoon (soaked and blanched)

200g bean sprouts (blanched)

300g prawns (blanched and shelled)

200g cockle meat

200g long beans (cut into 4cm length and blanched)

some mint leaves and shredded bunga kantang to serve.

 

 

Preparation Time:     1 Hour

Cooking Time:           45 minutes

Serves:                        6 – 8

 

 

 

 

METHOD:

  1. Curry Paste: Heat up 6 tbsp oil. Sauté all ingredients for curry paste until fragrant. Remove from heat for later use.
  2. Soup: bring water to boil, put in daun kesum, bunga kantang, lemongrass and cook for 10 minutes. Add in fish, curry paste, seasoning and cook for 5 minutes. Add in thick coconut milk and bring to a quick boil. Remove from heat.
  3. To Serve:arrange yellow mee. Beehoon, bean sprouts, prawns, cockle meat, long beans onto separate serving bowl. Pour in hot boiling soup and arrange mint leaves and bunga kantang on top. Serve with the remaining curry paste and light soya sauce.ChengWoh.com a provider of chinese herbs since 1933. Visit their site for more information.

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