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laksa21

Nonya Laksa

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Prep Time 1 hour
Cook Time 1 hour
Servings 8

Ingredients
  

  • 800  g white beehoon ($1.92)
  • 18 prawns (250g; shelled & deveined) ($8.75)
  • 300 g fishcake (sliced) ($2.50)
  • 300 g beansprouts ($0.30)
  • 10 stalks laksa leaves (for garnish, slice into thin strips) ($0.20)
  • 1.5 l water
  • 1 l coconut milk ($3)
  • 1 tbsp concentrated chicken stock ($0.20)
  • 1 tbsp salt ($0.085)
  • 2 tbsp sugar ($0.038)

REMPAH

  • 25 dried chillies (deseeded) ($0.10)
  • 10 fresh red chillies (deseeded) ($1.30)
  • 8 garlic cloves ($0.224)
  • 3 stalks lemongrass (bottom part; sliced into rings) ($0.346)
  • 6 candlenuts ($0.30)
  • 100 g shallots ($0.206)
  • 60 g dried shrimps (soaked in hot water) ($1.92)
  • 40 g galangal (sliced) ($0.60)
  • 40 g ginger (sliced) ($0.60)
  • 15 g turmeric (negligible)
  • 20 g belachan ($0.134)
  • 1 tbsp coriander powder ($0.10)

Instructions
 

REMPAH

  • In a pot, boil dried red chillies until soft. Remove from pot and deseed the chillies. Deseed the fresh red chillies as well.
  • Toast the belachan for a few minutes.
  • Blend all the rempah ingredients in a food processor into a paste as fine as possible. This will ensure that the gravy will not be overly grainy. You can add some oil into the food processor to aid the blending process.
  • In a frypan, heat a generous amount of oil (about 120ml) over medium heat and add rempah. Fry for 15-20 minutes, until rempah darkens and oil separates from the rempah.

LAKSA GRAVY

  • In a big pot, add 1.5 litres of water and boil the prawn heads & shells until flavours are released. Remove prawn heads & shells.
  • Add rempah and half of the laksa leaves into pot and bring to a boil.
  • Add coconut milk and laksa leaves into the pot and simmer for 5 minutes. Add concentrated chicken stock, salt and sugar, and adjust according to preference.
  • Meanwhile, boil the tofu puffs in another pot for just a while. Remove from pot and slice into strips. Add tofu puffs into laksa gravy and simmer for another 5 minutes.

OTHERS

  • Blanch the beansprouts and set aside.
  • Boil the prawns and set aside.
  • Boil the fishcake and cut into thin slices.
  • Cook some white beehoon and put into a bowl. Add beansprouts, fishcake, prawns and tofu puffs on top of the beehoon. Ladle some gravy into the bowl, and finally garnish with some laksa leaves.
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