MALACCA NONYA CURRY LAKSA .......... SIMPLY IRRESISTIBLE

Guess I have never mention before that I am actually a big fan of Curry Laksa. Give me anything that is curry laksa , I'll definitely "clean" it .. LOL.. My top most favorite will be Penang Curry Laksa and Malacca Nonya Curry Laksa . As I was browsing the web for some ideas to cook on Sunday , I stumble upon this yummy recipe about Malacca Nonya Curry Laksa . Browsing thru the recipe , the ingredients combination looks good and tasty , so I decided to give a try . 

The verdict : Mom says " very tasty " . Same answer from my brother and I love this so much . Will definitely cook this again . This curry laksa actually has a creamy and fragrant taste that will make anyone drooling even when you are cooking it. Believe it or not, it's actually super easy to prepare this curry laksa. Of course I won't give up tasting more diff laksa . Heehee.... Stay tune for more recipe soon .

MALACCA NONYA CURRY LAKSA recipe courtesy of The Serious Eat Team

Ingredients for paste:
10   Shallots, peeled and sliced
3"   segment Old turmeric , skinned
2"   segment Galangal 
8    stalks Lemongrass , sliced
20  stalks Dried chillies, soaked 
10   Candlenuts 
4 tsp Belacan 

Method : 
1/ Pulse all ingredients in a blender , add in some water if necessary 


For the broth:
1/2 cup Cooking oil
1litre     Prawn or chicken stock
2 cups   Coconut milk
20 pieces Tofu puffs, scalded in hot water to remove oil 
Salt to taste


Method : 
1/ In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté chilli paste till fragrant.
2/ Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Stirring continuously, bring to a quick boil
3/ Turn off heat once broth comes to a boil.

To serve : 

Egg noodles
Vermicelli
200g   Beansprouts, blanched
1         Cucumber, julienned
500g   Prawns, boiled and peeled
Fishcake ( Optional ) 
20 Quail eggs, hard-boiled (Optional)
1 bunch polygonum leaves "daun kesum", 

Method : 

1/ Blanch noodles in boiling water and drain. Add noodles into a bowl, garnish with bean sprouts and cucumber. Ladle laksa broth over with some tofu puffs. Top with prawns, fish cake, quail eggs, and "daun kesum,". Serve with sambal.

For the Sambal:
10-12     Fresh red chillies ( adjust to own preference ) 
10 stalks Dried chillies, soaked
2 tsp       Belacan 
1 tsp       Salt
1/2 tsp    Sugar
6 tbsp     Cooking oil

Method : 
1/ Grind all ingredients into a fine paste . 
2/ Heat up oil , sauté sambal paste, stirring continuously till fragrant . Add salt and sugar . Dish up .  

Honestly , do you think you can say " No" to this pretty bowl of curry laksa? Nah , I won't for sure ... LOL