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Nyonya Curry Laksa

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
5 shallots
5 garlic
1 lemongrass/serai
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

Other ingredients
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

Method
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.

To serve
Add blanched noodles into a bowl.
Pour curry on top, add egg and serve immediately.


Labels:
Location: Malaysia

Comments

  1. FoodieFCOctober 15, 2012 at 8:38 PM

    Looks good! The coloring is perfect, not too red (overly spicy)! U v talented in cooking. I must say, u can open your own restaurant!

    ps: also like the fact that you added egg (tt is not hard boiled!) in haha.

    ReplyDelete
  2. BlackswanOctober 15, 2012 at 9:16 PM

    There's a lot of work going into making curry laksa. Love those colours & I think u did a wonderful job, Nava! Won't u send me some??

    ReplyDelete
  3. BalvinderOctober 15, 2012 at 11:29 PM

    What a gorgeous bowl of goodness! There's something about the temperatures going down and you start yearning for a bowl of healthy soupy dish like laksa.

    ReplyDelete
  4. Thomas Lee/Lee Lip PangOctober 15, 2012 at 11:43 PM

    haven't tried this before but i think it taste more spicy.

    ReplyDelete
  5. Jayanthy KumaranOctober 16, 2012 at 3:32 AM

    gorgeous recipe..thanks for sharing..;)
    Tasty Appetite

    ReplyDelete
  6. SwathiOctober 16, 2012 at 9:05 AM

    Delicious Love to try some. Looks like some planning is required to make this curry.

    ReplyDelete
  7. Choc Chip Uru @ Go Bake YourselfOctober 17, 2012 at 3:05 AM

    I love the ingredients my friend, this dish has so many elements :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  8. Nava KOctober 21, 2012 at 10:14 AM

    Thanks so much everyone for the lovely comments.

    ReplyDelete
  9. Anu YaloJanuary 8, 2015 at 10:16 AM

    Dish looks yummy

    ReplyDelete
  10. Shazzy A.KJune 16, 2015 at 9:50 PM

    Simply one of the nyonya food to enjoy!

    ReplyDelete
  11. UnknownMay 3, 2017 at 11:32 PM

    Hi, for the curry paste do we mix it all together first before we fry it? how long does it take to mix it all together?
    And how many person can fit to that portion?
    Thank you.

    ReplyDelete
  12. UnknownMay 3, 2017 at 11:33 PM

    Hi, for the curry paste do we mix it all together first before we fry it? how long does it take to mix it all together?
    And how many person can fit to that portion?
    Thank you.

    ReplyDelete
  13. Nava KMay 4, 2017 at 3:14 PM

    Hi Alvin,
    The curry paste is just one. Meaning blend all the ingredients together and fry as on in oil. How long it takes depends on the blender/food processor you use. The portion is for two, then again, depends on individual, some prefer more curry whereas others prefer less.

    ReplyDelete

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