Nyonya Laksa
by Hawa Ahamad
Ingredients:
750g fresh rice Vermicelli (laksa noodles), scalded & drained
1 or 2 boxes Kara coconut milk
100 ml oil
1 tbsp coriander powder or fish curry powder
35 g dried prawns, softened and ground
300 g medium-sized prawns
2 fish cakes, sliced
5 sprigs Vietnamese mint (daun kesom), stalks removed
150 g bean sprouts, scalded briefly and drained
1/2 cucumber, skinned, seeded and cut into strips
8 red chillies, ground
1/2 tsp salt
sugar, to taste (optional)
Grind :
1 whole garlic
2 or 3 medium onions
1 tsp shrimp paste (belacan)
1/2 thumb-sized tumeric (kunyit)
3 slices galangal (lengkuas)
3 candlenuts (buah keras)
10 dried red chillies, soaked in water to soften
1 stalk lemon grass (serai)
Method:
Heat oil in a large pot.
Fry spice paste till oil separates.
Add coriander powder, followed by dried prawns.
Stir-fry for a few minutes and transfer spice paste to a pot.
Add coconut milk and 2 cups of water.
Bring to a boil.
Simmer for a few more minutes before adding prawns, vietnamese mint leaves and simmer till red oil surfaces.
Season to taste with salt and sugar.
To serve:
Place a handful of rice vermicelli in a bowl.
Add a little bean sprouts.
Pour the laksa gravy and garnish with cucumber, fish cake slices and ground chilli.
If you like, also add halved lime.