Laksa Nyonya

Name: Laksa Nyonya
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1cup onion, pureed; 1tbsp galangal, minced or grated; 3tsp belacan (shrimp paste); 2tsp turmeric, minced or grated; 4tbsp dried shrimp, minced; 150ml chilli paste; 25g lemongrass, minced; 3tbsp sugar; 4 1/2tbsp chicken stock granules or 4 stock cubes; 4tbsp garlic, minced; 200ml vegetable oil; 600ml coconut cream; 1.4litre water; 500g dried rice sticks, soaked in warm water until soft, then strained; 250g fresh Hokkien noodles; 2 Lebanese cucumbers ,cut into thin strips; 200g beansprouts; 1/2cup laksa leaves, aka Vietnamese mint, optional; 10 tofu puffs, halved; 300g seafood (prawns, calamari, sliced fishcake etc. – poached); 4 eggs, boiled, peeled and halved

www.kuali.com

Your recipes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 6

Author : Jackie M

dinner lunch normal

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Paste: Combine all paste ingredients except oil and mix well. Fry paste in the oil until browned and aromatic. Cool and store in refrigerator until needed.

Step 2

Soup: Combine 1 cup fried paste with water and coconut cream and bring to a boil. Throw in all the halved tofu puffs and allow it to simmer for 3 minutes.

Step 3

Bring a saucepan of water to a boil and blanch ingredients separately. Noodles and beansprouts – 10 seconds each; seafood and chicken about 20 seconds, until heated through.

Step 4

Divide noodles, beansprouts, seafood and chicken into bowls. Pour over soup and tofu puffs, top with eggs.

Top similar recipes

Curated for you