Ingredient and Portion
Nyonya Laksa
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Ingredient for Paste
6 tablespoons cooking oil
Half teaspoon of turmeric (kunyit)
2 lemongrass stalks, white part only, chopped
3 cm piece galangal, peeled and chopped.
2 pieces of buah keras
2 tablespoons of chilli paste
6 tablespoons of pounded shallots
Other Ingredients:
5 tablespoons of grinded dried prawns
1 packet of fresh cockles (boiled)
Half kilo medium size fresh prawns (shell, deveined and steamed)
3 rice bowls of prawn stock
2 rice bowls of coconut milk
2 pieces of deep fried bean curd (sliced lengthwise)
Small packet of beansprouts
Half kilo of laksa noodles
1 stalk of laksa leaves (cut into hair-like silvers)
3 rice bowls of home made chicken stock
6 tablespoons cooking oil
Half teaspoon of turmeric (kunyit)
2 lemongrass stalks, white part only, chopped
3 cm piece galangal, peeled and chopped.
2 pieces of buah keras
2 tablespoons of chilli paste
6 tablespoons of pounded shallots
Other Ingredients:
5 tablespoons of grinded dried prawns
1 packet of fresh cockles (boiled)
Half kilo medium size fresh prawns (shell, deveined and steamed)
3 rice bowls of prawn stock
2 rice bowls of coconut milk
2 pieces of deep fried bean curd (sliced lengthwise)
Small packet of beansprouts
Half kilo of laksa noodles
1 stalk of laksa leaves (cut into hair-like silvers)
3 rice bowls of home made chicken stock
Method
Heat wok, add ingredients for paste. Fry until fragrance.
Add grinded dried prawns and stir for another 3 minutes.
Add 3 bowls of chicken stock and two bowls of coconut milk and mix well.
Blanched the bean sprouts in hot water for about one minute, then transfer to iced water bowl.
Boil a pot of water and cook the laksa noodles and the bean sprouts.
Drain and scoop into serving bowls dividing equally the portions.
Garnish with cooked cockles, steamed prawns (cut into halves), sliced deep fried beancurd and bean sprouts.
Scoop two ladles of gravy over the prepared laksa noodles.
Garnish with chopped laksa leaves and serve hot.
Add grinded dried prawns and stir for another 3 minutes.
Add 3 bowls of chicken stock and two bowls of coconut milk and mix well.
Blanched the bean sprouts in hot water for about one minute, then transfer to iced water bowl.
Boil a pot of water and cook the laksa noodles and the bean sprouts.
Drain and scoop into serving bowls dividing equally the portions.
Garnish with cooked cockles, steamed prawns (cut into halves), sliced deep fried beancurd and bean sprouts.
Scoop two ladles of gravy over the prepared laksa noodles.
Garnish with chopped laksa leaves and serve hot.
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