Friday, July 15, 2016

Vegetarian Nyonya Laksa

Vegetarianism! Seemingly, for whatever reasons maybe, is a big trend these days? Why, if you are asking me? I think we did speak about this before, but nevermind, sometimes its good I repeat myself like a parrot. Personally, I really don't have the answer, but I think for health reasons or reaching out to god. What about me? Me vegetarian? I am definitely not a vegetarian. Of course, into our food picture, the once a week being a vegetarian due to my other half-half. He believing in vegetarianism for his religious belief and I? Like what? No point rocking the marriage boat just because of a vegetarian meal right (Mee Siam Kuah Vegetarian, Maggi Goreng Mamak Vegetarian, Chinese Vegetable Noodle Soup, Vegetarian Chow Mein, Vegetarian Mee Hoon & Chinese Vegetarian Noodle Soup)? What's there to fuss about anyway? No point. I am the chef at home, and can you imagine cooking a vegetarian meal and then cooking a non for yourself? Duh!

Vegetarian Nyonya Laksa. Why specifically a Nyonya style? Maybe for utilizing and harnessing my Nyonya cooking skills? Which I have garnered bus loads (Nyonya Hot and Sour Noodles in Fish Soup & Nyonya Lam Mee). Tadaa! Vegetarian Nyonya Laksa by far is the across door to Nyonya Curry Laksa. The difference? Like I have tell you? This is the pure outstanding vegetarian version. Thick flavorul, aromatic and coconut milk laced curry generously soaking in rice noodles, garnished with my garden grown herbs. To make? Just make. Follow this recipe (Vegetarian Mee Hoon, Curry Mee Vegetarian, Mee Rojak Vegetarian & Mee Rebus Vegetarian).  

For rempah/curry paste
2 lemongrass/serai
1/2 inch fresh turmeric/kunyit
1/2 inch galangal/lengkuas
5 shallots
5 garlic
5 fresh red chillies (or as needed)
4 dried red chillies (or as needed)
**Pulse/blend with some water for a thick paste
Other ingredients
2 to 3 cups vegetable stock
1 Chinese brinjal (cut into two and slice)
1 packet tofu pok (sliced)
1 cup thick coconut milk
Some mint leaves (for garnishing)
Some basil leaves (for garnishing)
Mee Hoon (or any type of noodles) - blanch to soften
1/4 cup oil
Salt to taste

Heat oil.
Fry gravy paste over low heat till aromatic and oil splits.
Pour 2 cups of stock (or more for more gravy) and brinjal.
Season with salt.
Simmer and cook to soften brinjal.
Add tofu pok and pour coconut milk.
Meanwhile, assemble noodles with mint leaves and basil leaves.
Pour gravy over and serve immediately.


  1. This is delicious and easy to make.. i am more of a vegetarian and wud love to try this one.. Thanks fr the recipe

  2. lol u r too posh to try simplicity...but thx for the comment.....r u in srilanka/malayasia

  3. Nice recipe Navneetham...pic is temptg i must say

  4. Tofu and coconut great combo I bet very delicious.

  5. love this curry.. being a vegetarian, this will be my cup of tea.. will try this for sure:)

  6. Looks so delicious..really tempting

  7. Hi Nava, your vegetarian laksa look so inviting. I would love to have 2 bowls please. :)) So far all your laksa, curry mee.... all so yummylicious lah.

    Have a nice weekend, regards.

  8. Looks so yum! Bookmarked it Nava will try for sure

  9. Gravy looks rich and delicious. Yummy :)

  10. A wholesome dish...that looks amazing!

  11. Mouthwatering vegetarian recipe..... love it... :)

  12. Love the tasty treat, dear! My kinda food! xoxo

  13. looks like the recipeis simple enough for me to attempt. keeping my fingers crossed. hopefully will turn out as good as yours.

  14. Mouth watering! Totally in love with the recipe!

  15. A different recipe version to check. Pinned

  16. Laksa is a favourite....yours look so authentic n yum

  17. I have not tried this dish still now, I will give it a try soon.


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