Nyonya Laksa

This is my 3rd post of the day. Real tired but i know if i didnt post it, i will getting slack again. Since i got mood today, so better do it now. In order to let me go to bed earlier, i choose to post this in english than in chinese coz my "pinyin" not that good. So i need more times to type in chinese.

Actually nyonya laksa is not as difficult as what people always think. The most important thing is the sambal paste. So i always made the sambal paste earlier and frozen it. So i will made 3 to 4 portion of sambal paste everytime and whenever i want to cook, i will just take out one portion and defrost it before adding into the chicken stock. That will safe lots of time for cooking. We really enjoy this malaccan nyonya laksa. Have a go and u might like it too.

• Rice Vermicelli, scalded and drained (according to
• 12 Prawns
• 2 Fish Cakes, sliced
• 4 hardboiled eggs
• 1 cucmber, thinly sliced
• 100g Bean Sprout, slightly blanched just before serving
• 10 pieces Tau Pok
• 12 sprig Daun Kesom
• 500 ml coconut milk
• 750ml chicken stock
• Salt and Rock Sugar to taste

Sambal paste:

• 1 whole Garlic
• 12 Shallots
• 2cm Turmeric
• 1pcs Galangal
• 4 Candlenuts
• 4 stalk Lemon Grass
• 1 small pcs Shrimp Paste
• 12 Dried Chillies, soak in hot water n cut into small pcs while soften

Method:

1. Heat oil in wok. Fry the sambal paste for about 20 to 25 minutes or until chilies changed colour into dark red. Set aside.
2. Blanch prawns in 750ml of chicken stock till cook.
3. Removed shells and set aside.
4. Add daun kesom in chicken stock and bring to boil and simmer for 15 minutes.
5. Add (1) into the pot of stock. Bring to boil.
6. Gradually add in coconut milk. Add salt and rock sugar to taste.
7. Add in the tau pok to cook for 2 minutes just before serving. This helps tau pok absorb Laksa gravy.
8. Put rice vermicelli in a bowl.
9. Top with tau pok, fish cakes, bean sprout, cucumber, eggs, and prawns.
10. Pour in hot laksa gravy and serve immediately.

** that will be great to have cockles in laksa. But i cant find here unless i buy the frozen one which i didnt try before.