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Nyonya Laksa

Updated: May 20


Someone in TikTok has been requesting a laksa recipe. So, it is. Everything is made from scratch: from the fishcake to the rice noodles. Yes, I agree. This requires a tremendous amount of effort and time.


ree

You can skip the fishcake and noodles steps. It is perfectly fine to use store-bought ones; I decided to make everything from scratch cos some of my audience may not have access to fishcakes or rice noodles.


ree

When it comes to laksa, there are actually numerous different variations. From curry laksa, to asam laksa to Sarawak laksa, etc etc. My grandma and mother used to cook this version of laksa so I kinda grew up having Nyonya styled laksa.


ree

I am not saying that this recipe is from my grandmother or mother. But as vaguely as I can remember, this is how they make their laksa. Building a roux-based stew is a must as it enhances the flavor and taste. Perhaps that distinguishes their version from the rest, I guess. Anyhow, I hope you will give this recipe a try.


ree

Ingredients:

(Serve 8)

  • Shrimp:

  • Shrimp, 600g

  • Baking Soda, 1 TSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Tapioca Starch, 1 TBSP

  • Egg White, 1 Egg

  • Fishcakes:

  • Pollock / Mackeral, 250g

  • Garlic Powder, 1 TSP

  • Onion Powder, 1 TSP

  • Sea Salt, Pinch

  • Granulated Sugar, Pinch

  • Mushroom Powder, Pinch

  • Unbleached All Purpose Flour, 20g

  • Potato Starch, 20g

  • Sesame Oil, 5g

  • Egg White, 1 Egg

  • Rapeseed / Sunflower / Peanut Oil, For Frying

  • Spice Rempah:

  • Dried Chilies, 20g

  • Dried Shrimp, 100g

  • Red Onions Coarsely Wedged, 2

  • Lemongrass White Parts Only, 5 Stalks

  • Candlenuts / Macademia, 5

  • Ginger, 2"

  • Galangal, 2"

  • Turmeric, 2"

  • Garlic Crushed, 5 Cloves

  • Red Chilies Deseeded, 2

  • Green Chilies Deseeded, 2

  • Coriander Powder, 1 TBSP

  • Belachan | Fermented Shrimp Paste, 30g

  • Coconut Oil, 200g

  • Stew:

  • Unbleached All Purpose Flour, 20g

  • Coconut Oil, 20g

  • Pandan Leaves Tied Into Knot, 3

  • Coconut Milk, 1L

  • Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful

  • Sea Salt, Pinch

  • Gula Melaka, Pinch

  • Tofu Puffs Finely Diced, 10 Pieces

  • Rice Noodles:

  • Rice Flour, 250g

  • Sea Salt, 6g

  • Boiling Water, 480g

  • Tapioca Starch, 30g

  • Grapeseed / Sunflower / Peanut Oil, 30g

  • Laksa:

  • Beansprouts, A Large Handful

  • Soy Eggs Homemade, 8

  • Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful

  • Sambal Homemade, For Serving (Optional)

Equipment:

  • Dutch Oven / Deep Fryer

  • Nonstick Skillet / Pan

  • Heavy Pot

  • Sauce Pot

  • Blender / Food Processor / Stick Blender

  • Ricer

Directions:

  1. Please visit my "Soy Eggs" for the recipe.

  2. Please visit my "How To Make Sambal" page for the recipe.

  3. Prepare the Shrimp

  4. Shell and devein shrimp, reserving the shells.

  5. Coat shrimp with baking soda, add just enough water and ice cubes to submerge, and let sit for 30 minutes.

  6. Rinse well and marinate the shrimp with aromatics and seasonings. Cover and chill overnight.

  7. Make the Shrimp Stock

  8. Wash shrimp shells and place in a pot with vegetable scraps and 1.5L water.

  9. Simmer for 5 to 8 minutes, cover, and steep for another 10 minutes.

  10. Strain and discard the solids. Set stock aside.

  11. Poach the Shrimp

  12. Bring shrimp stock to a gentle simmer.

  13. Add marinated shrimp and poach for 2 to 3 minutes, until opaque.

  14. Drain and set shrimp aside.

  15. Prepare the Fishcakes

  16. Make the Paste & Fry

  17. Blitz fishcake ingredients (except oil) into a smooth paste.

  18. Heat oil in a Dutch oven or deep fryer.

  19. Grease your hands and shape about 1 tablespoon of paste into a log.

  20. Fry until golden brown and drain on paper towels.

  21. Repeat with remaining paste and set aside.

  22. Prepare the Spice Rempah

  23. Hydrate & Blend

  24. Soak dried chilies and dried shrimp in warm water for 30 minutes.

  25. Deseed the chilies and add them to a blender along with the shrimp and soaking liquid.

  26. Add onions, lemongrass, candlenuts, ginger, galangal, turmeric, garlic, chilies, and coriander powder.

  27. Blitz until smooth.

  28. Toast & Cook

  29. Toast belachan in a skillet until aromatic.

  30. Add the spice paste and a splash of water to clean out the blender.

  31. Sauté, gradually adding oil until the mixture is thick and darkened.

  32. Set aside.

  33. Make the Laksa Stew

  34. Build the Broth

  35. In a heavy pot over medium heat, whisk flour and oil into a roux until lightly browned.

  36. Gradually whisk in shrimp stock.

  37. Add the rempah, pandan leaves, coconut milk, and laksa leaves.

  38. Simmer for 20 to 30 minutes until thickened.

  39. Season with salt and gula melaka to taste.

  40. Stir in tofu puffs and remove from heat.

  41. Make the Rice Noodles

  42. Form the Dough

  43. Toast rice flour in a skillet, stir in salt, then add boiling water.

  44. Mix until a dough forms, then add the remaining ingredients and knead into a smooth dough.

  45. Cook the Noodles

  46. Bring a pot of water to a simmer.

  47. Press portions of dough through a ricer into the water.

  48. Once the noodles float, cook for another minute.

  49. Drain and set into serving bowls or keep in ice water until ready to serve.

  50. To Serve

  51. Blanch beansprouts in hot water for 2 minutes.

  52. Place noodles in bowls and top with beansprouts.

  53. Ladle hot laksa broth over with tofu puffs.

  54. Garnish with laksa leaves.

  55. Serve with poached shrimp, fishcakes, soy eggs, and sambal if desired.


ree

Soy eggs never disappoint...


ree

Shrimplicious...


ree

Will you give this a try?

Recipe Video:




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