Nyonya cuisine. One of those, one of it amongst the rest of the Malaysian cuisines. Remember? If you can still recall? I have already Nyonya dishes before (Assam Fish Curry, Nyonya Fish Sambal, Nyonya Steam Fish & Nyonya Assam Fish Curry)? Of course I did. Today, lets get to know this Nyonya Curry Laksa. Bowl food. Bowl food meaning noodles (Chow Mein & Mee Siam). generously soaking in a thick curry (Lamb Curry Noodles, Laksam Kelantan & Curry Mee). Basically the broth or soupy (Bee Hoon Soup, Lamb Pho & Prawn Noodle Soup) version compared to noodles stir fried. Curry obviously is the crucial fact. Making the flavorful, thick, creamy broth. All about with our Malaysian ingredients (Malaysian Sour Spicy Fish Soup Noodles, Mee Rebus & Penang Mee Yoke). Curry broth and swimming long beans, and taufu, ladled generously over noodles and soft boiled egg.
For the curry paste
10-15 dried red chilies (or as per taste)
1/2 inch belacan/dried shrimp paste - roasted
1 inch galangal/lengkuas
1 inch fresh turmeric/kunyit
4 tbs dried prawns - soaked in water for 10 mins
** ground/blend these ingredients to a thick paste
2 tbsp lime juice
3-4 kaffir lime/limau purut leaves - tear into pieces
4-5 pieces taufu pok or pieces of white taufu
10 long beans - cut into 1 inch length
1 1/2 cup thick coconut milk
1/4 cup oil
salt for taste
To serve with
Yellow noodles - as needed (blanched)
Soft boiled eggs
When oil is heated, fry curry paste until aromatic and oil splits.
Pour in 1 cups of water and simmer until curry is heated through.
(Note: add more water if you like)
Add lime leaves, long beans and season with salt.
Continue to simmer to soften the beans.
Pour in coconut milk and add taufu.
Stir to combine all together and off the heat.
Add blanched noodles into a bowl.
Pour curry on top, add egg and serve immediately.