Hawa's Gourmet
Nonya Laksa
By: Hawa Ahamad
What you need:
750g fresh rice Vermicelli (laksa noodles)
Scalded & drained
1 or 2 boxes Kara coconut milk
100 ml oil
1 tbsp coriander powder or fish curry powder
35 g dried prawns, softened and ground
300 g medium-sized prawns
2 fish cakes, sliced
5 sprigs Vietnamese mint (daun kesom)
stalks removed
150 g bean sprouts, scalded briefly and drained
1/2 cucumber, skinned, seeded and cut into strips
8 red chillies, ground
1/2 tsp salt
sugar, to taste (optional)
Grind into paste the following:
1 whole garlic
2 or 3 medium onions
1 tsp shrimp paste (belacan)
1/2 thumb-sized tumeric (kunyit)
3 slices galangal (lengkuas)
3 candlenuts (buah keras)
10 dried red chillies, soaked in water to soften
1 stalk lemon grass (serai)
What to do:
Heat oil in a large pot. Fry spice paste till oil separates. Add coriander powder, followed by dried prawns. Stir-fry for a few minutes and transfer spice paste to a pot. Add coconut milk and 2 cups of water. Bring to a boil.
Simmer for a few more minutes before adding prawns, vietnamese mint leaves and simmer till red oil surfaces. Season to taste with salt and sugar.
To serve:
Place a handful of rice vermicelli in a bowl. Add a little bean sprouts. Pour the laksa gravy and garnish with cucumber, fish cake slices and ground chilli. If you like, also add halved lime.
To visit my Assam Pedas recipe.
To visit my Macaroni & Cheese recipe.
To visit my Chicken Curry recipe.
To visit my 3 Cheese & Mushroom Crustless Quiche recipe.
To visit my Frito Misto recipe.
To visit Hawa & Nagib's Homepage.
To visit Spaghetti with Clam Sauce recipe.
To visit Mussels in Garlic Cream sauce recipe.
To visit Date & Walnut Medley Cookies recipe.
To visit Spicy Tomato Chicken recipe.
Back to Main Menu.