Sundaland Recipes

Nyonya Laksa, a true culinary delight that will transport you to the vibrant world of Peranakan cuisine! Originating from the rich cultural heritage of the Peranakan community, this dish is a celebration of flavors, traditions, and history.

Delicious Nyonya Laksa

The term "Nyonya" holds great cultural and historical significance in the context of Peranakan cuisine. It represents the unique blend of Chinese and Malay influences that define the Peranakan culture. By using the term "Nyonya Laksa," we pay homage to the heritage and traditions that have shaped this beloved dish.

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By Sundaland Recipes Team
Author: Sisca Magdalena

Prep Time: Circa 35 Minutes
Cook Time: Circa 20 Minutes
Suitable: Halal
Rating: 4 Category: Meal
Origin: Sundaland
Serving: 6 Person
Tags: Aromatic, Vibrant, Rich

Nutrition facts: 600 calories, 30 grams fat

So, my fellow food enthusiasts, immerse yourself in the world of Nyonya Laksa. Let its flavors transport you to a realm of culinary bliss, where tradition and innovation harmoniously coexist. Experience the rich tapestry of Peranakan culture through each spoonful, and savor the legacy of Nyonya Laksa with every delightful bite. May your journey be filled with flavor, culture, and the joy of discovering new culinary horizons.

Ingredients:

• For the Nyonya Laksa Paste:
• 8-10 dried red chilies, soaked in hot water and deseeded
• 5 shallots, peeled
• 4 cloves of garlic
• 3 candlenuts (or substitute with macadamia nuts)
• 2 stalks of lemongrass, white parts only, thinly sliced
• 3 cm piece of galangal, peeled and sliced
• 3 cm piece of turmeric root, peeled and sliced (or substitute with 1 tablespoon turmeric powder)
• 2 tablespoons shrimp paste (belacan), toasted
• 1 tablespoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon fennel seeds, toasted
• 1 tablespoon vegetable oil
• For the Nyonya Laksa:
• 500g rice noodles (vermicelli)
• 200g prawns, peeled and deveined
• 200g chicken breast, thinly sliced
• 200g tofu puffs, cut into bite-sized pieces
• 1 cup bean sprouts
• 4-5 hard-boiled eggs, halved
• 4 cups chicken stock
• 2 cups coconut milk
• 2 tablespoons tamarind paste, diluted in water
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Start by preparing the Nyonya Laksa Paste. In a blender or food processor, combine the soaked dried red chilies, shallots, garlic, candlenuts, lemongrass, galangal, turmeric, shrimp paste, coriander seeds, cumin seeds, and fennel seeds. Blend until you achieve a smooth paste consistency.
2. Heat the vegetable oil in a pan over medium heat. Add the blended Nyonya Laksa Paste to the pan and cook for about 5 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste. Set aside.
3. In a large pot, bring the chicken stock and coconut milk to a gentle simmer.
4. Add the homemade Nyonya Laksa Paste to the pot and stir well to incorporate the flavors. Allow it to simmer for a few minutes.
5. Add the tamarind paste, fish sauce, and palm sugar to the pot. Stir until the sugar is dissolved.
6. Add the chicken slices and prawns to the simmering broth. Cook for a few minutes until they are cooked through.
7. Add the tofu puffs and bean sprouts to the pot. Let them cook for a minute to heat through.
8. Prepare the rice noodles according to package instructions. Rinse with cold water and set aside.
9. To serve, place a portion of rice noodles in each bowl. Ladle the hot broth with chicken, prawns, tofu puffs, and bean sprouts over the noodles.
10. Garnish with halved hard-boiled eggs, fresh cilantro, and a squeeze of lime juice.