Nyonya Laksa with Chicken and Prawns
8 Fresh Red Chillies, remove seeds
5 Dried Chillies, remove seeds
3 stalks *Fresh Lemon Grass/Serai
2" *Fresh Tumeric/Kunyit
3 slices *Galanga/Lengkuas
10 *Buah Keras, opt
16 Shallots/medium size small Onions
50 gm Dried Prawns, soak in hot water for 15
minutes, wash then pound/blend separately
500 gm Yellow mee, blanch in hot water short while then drain
2 sprigs PolygonumDaun Kesom
2 wild Ginger Bud/Bunga Kantan
7 cups Water [cake measuring cup]
1 1/2 cups Fresh Santan [cake measuring cup]
1/2 cup Oil [cake measuring cup]
Salt to taste
1/2 Tabsp Sugar
300 gm Medium size Prawns
10 Medium size Chicken Wings, chopped into 2
300 gm Beans Sprout/Taugeh, blanch in hot water
3 sprigs Polygonum/Daun Kesom, sliced
1 wild Ginger Bud/Bunga Kantan, sliced
1 Cucumber, remove skin, centre & sliced
3 Eggs beaten make into thin ommelette & sliced
Or make hard boiled eggs, halved
2 Red Chillies, sliced
Serve also with Sambal Belacan & limau kasturi
Method for Laksa
- Soak the dried chillies in hot water for 30 minutes
- Wash then soak the dried prawns in hot water for 15 minutes. Pound/blend the dried prawns separately. Split this into 2 equal parts; one to mix in the blended rempah & the other to fry in the oil to get the oil fragrant.
- Pound the Galanga/Lengkuas, Lemon Grass/Serai, Fresh Tumeric/Kunyit, Buah Keras slightly first as these 4 are quite tough and hard to get them blended finely.
- Blend the Galanga/Lengkuas, Lemon Grass/Serai, Tumeric/Kunyit, Buah Keras, dried chillies & red chillies until fine, adding a little oil if necessary to get the blades moving easily.
- Add 1 portion of the finely pounded dried prawns to the blended rempah.
- Heat the oil in a pot. When hot throw in the other half portion of the blended dried prawns & stir & fry short while till fragrant.
- Add in the blended rempah & fry till oil separates about 10 minutes.
- Add in the chicken, daun kesom, bunga kantan stir for a while then add in the water & bring it to a gentle boil for 15 minutes.
- Reduce fire to medium heat add in the prawns, sugar [opt], salt & Santan & simmer for 10 minutes [fire is medium as 1. you dont want to over cook the prawns and 2. the Santan will curdle easily if fire is big and you will get a "biji biji" texture in the gravy :) ]
(a) When I learnt this the dried prawns were added together with all the ingredients in "A" and
blended together. I prefer to blend separately then split into two; put one portion
into the blended rempah and then fry the other portion in the hot oil. My whole
kitchen smelt so lovely :)
(b) The original recipe called for the prawns to be steamed. I preferred to put them in the
gravy to be boiled so that all the sweetness will be in the laksa.
Lastly if you are interested in the sambal belachan that I learn, here it is, you will see why I like it, shortly.
Ingredients for Sambal Belacan
10 Red Chillies, remove seeds
4 Chilli Padi
1 heaped tablesp Belacan [we were told no need to toast as
all these will be cooked after pounding] but I toasted
anyway as I feel more fragrant
Blend both the chillies and Belacan till fine. Put them in a small pot; liquid and all, and cook till liquid vapourise about 3 minutes. Then add in 1/2 Tabsp oil & cook for a further 2 - 3 minutes. Add a little sugar if you want.
Serve with limau kasturi.
Till my next post, xoxo, Ophelia