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Malaysian Nyonya Curry Laksa At Home

To make Malaysian Nyonya Curry Laksa At Home you need 32 ingredients and 7 steps. Here is how you do that.

Ingredients of Malaysian Nyonya Curry Laksa At Home :

You need A Curry Laksa ingredient A.

Use Yellow noodles + Vermicelli Noodle.

Provide Chicken thighs - cut and boil with 2 crushed garlic - Broth reserved.

Use fishballs.

Provide dried Prawn - soaked, drained, grind.

You need to prepare vietnamese mints/vietnamese corriander.

Prepare tumeric powder.

You need to prepare B Curry Laksa Paste (blended).

You need big yellow onion (roughly chopped).

You need to prepare big red onion (roughly chopped).

Use shallots.

Prepare garlic.

Prepare chopped lemon grass (use only white part).

You need - cut, seeded & soaked Dried Chillies (less if you like it less spicy).

You need to prepare galangal (roughly chopped - use extra ginger if no galangal).

You need to prepare ginger (roughly chopped).

Prepare shrimp paste/belacan.

Provide candlenuts or macadamia.

Prepare C Curry Laksa Broth.

You need Meat Curry (use BABAS) - mix with water to make paste.

You need big can of coconut cream.

You need big can of light coconut milk.

Prepare - Chicken stock granules/powder.

You need - salt.

Provide Note: i used ONLY coconut cream for this recipe (2 tins) - Pure Coconut Cream (Ayam Brand).

You need D Ingredients used to assemble the dish.

Provide Bean sprouts.

Provide Hard boil eggs.

You need Fish cakes.

You need to prepare Julienned cucumber.

You need Sambal Paste **.

Use Lemon/lime - wedged (optional).

Short Tips:

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instructions :Malaysian Nyonya Curry Laksa At Home

Prepare A. Soaked noodle in boiling water for few seconds and drain. Use both vermicelli and yellow noodles or use only one. Boil chicken thighs with garlic and enough water to cover the flesh. Once boil, take out the chicken, drain and cut. Put aside. Soak dried prawn for 5 mins, drain and dry-blend. Keep aside. Blanch fish cakes. Keep aside..

Blend all ingredients in B with a bit of water to make laksa paste. Avoid using lot of water..

Heat wok. Add 7 tbsp of oil. Add ingredient B (laksa paste). Add tumeric powder. Fry until fragrant and oil separate from the paste. Add ground dried prawn. Add meat curry paste, stir and fry until oil separate from the paste..

Add chicken stock. Note: if you have prawn heads, use them to make laksa broth by boiling them. 1 bowl of prawn head + 1 bowl of water. Once boiled, blend the whole thing, then strain to get enough broth. Use this in place of chicken stock. I use both stocks in this recipe. Let this simmer..

Then, Add cut chicken, simmer to cook the chicken. Pour thin or light coconut milk. Bring to boil. Add vietnamese mint/vietnamese corriander/laksa leaves. Add fish balls. Let simmer..

Season with chicken stock granules/powder. Taste and add salt if necessary. Now Add coconut cream. Stir and simmer before switching off the heat..

Assemble everything in a big soup bowl in this order- noodles, curry laksa soup/broth, then add in D. Anyway, dont forget to Slice the fish cake. Serve with slice of lime/lemon and CURRY LAKSA SAMBAL (NOTE: the one pictured in the spoon) will try sharing the Sambal Paste ** later..

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