Nyonya Curry Laksa
Ingredients
• rice vermicelli
• 500 ml coconut milk
• 300g Medium prawns
• 2 fish cakes, sliced
• 100g bean sprout, slightly blanched just before serving
• 10 pieces Tau Pok ( tahu kering )
• 100g Cockles (optional)
• 10 sprig Laksa Leaves @ Vietnamese mint @ Daun Kesom
• 50g Dried prawns, grind
• 150ml oil
• 750ml water
• salt and Rock sugar to taste
Grind into paste:
• 1 whole garlic
• 10 shallots
• 1/2 tablespoon turmeric @ Kunyit
• 1 tablespoon galangal @ Lengkuas
• 4 Candlenuts @ Buah Keras
• 1 stalk lemon Grass @ Serai
• 2 teaspoon shrimp paste @ Belachan
• 12 Dried Chilies, soaked to soften
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



receipe by farah hanim and testfoods with chefraysonic