Step-by-Step Guide to Prepare Ultimate Malaysian Nyonya Curry Laksa At Home

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The ingredients needed to make Malaysian Nyonya Curry Laksa At Home:

1. Make ready A Curry Laksa Noodles and the extras
2. Get Yellow noodles + Vermicelli Noodle
3. Take 3 Chicken thighs - cut and then boil with 2 crushed garlic - Chicken Broth reserved
4. Get 1 packet fishballs
5. Get 8 sprigs vietnamese mints/vietnamese corriander
6. Get B Curry Laksa Paste (blended)
7. Take 2 tsp tumeric powder
8. Get 1/2 big yellow onion (roughly chopped)
9. Get 1/2 big red onion (roughly chopped)
10. Prepare 4 shallots
11. Make ready 4 garlic
12. Make ready 5 stalks chopped lemon grass (use only white part)
13. Take 3 Cup - cut, seeded & soaked Dried Chillies (less if you like it less spicy)
14. Make ready 3 inches galangal (roughly chopped - use extra ginger if no galangal)
15. Prepare 1 inch ginger (roughly chopped)
16. Make ready 1 tsp shrimp paste/belacan/terasi
17. Make ready 7 candlenuts or macadamia
18. Take C Curry Laksa Broth
19. Prepare Chicken broth from A
20. Take 4 tbsp Meat Curry (use BABAS) - mix with water to make paste
21. Make ready 1 big can of coconut cream
22. Make ready 1 big can of light coconut milk
23. Get To taste - Chicken stock granules/powder
24. Take To taste - salt
25. Take Note: i used ONLY coconut cream for this recipe (2 tins) - Pure Coconut Cream (Ayam Brand)
26. Get D The Accompaniments
27. Take Bean sprouts
28. Get Hard boil eggs
29. Get Fish cakes
30. Make ready Julienned cucumber
31. Prepare Sambal Paste **
32. Prepare Lemon/lime - wedged (optional)

Laksa - the iconic Malaysian spicy coconut noodle soup! An incredibly rich, fragrant, complex flavoured If you've ever tried to make laksa at home using a store bought paste and just added that to coconut milk like it says to do on the jar, you've probably been sorely disappointed with the outcome. Curry Laksa (Curry Mee) is one of the signature dishes of the Malaysian Chinese community. The soup in the central and southern Nyonya laksa culture (i.e.

Instructions to make Malaysian Nyonya Curry Laksa At Home:

1. 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 from the broth. Keep this chicken broth for later. Put aside. Blanch fish cakes. Keep aside.
2. B. CURRY LAKSA PASTE - Blend all ingredients in B with 1/4 C of water (or just enough water) to make laksa paste. Keep aside. Prepare chicken broth from A by removing garlic used to boil the chicken. Keep aside.
3. C. CURRY LAKSA BROTH - combine and mix meat curry powder with enough water to get a thick curry paste.
4. D. THE ACCOMPANIMENTS - prep all the accompaniments.
5. COOKING THE LAKSA - Heat the wok. Add 7 tbsp of oil. Add ingredient B (laksa paste) Sauté until fragrant for few minutes. Next, Add meat curry paste, stir again until oil is separated from the paste.
6. Add chicken stock. Note/tip: if, at all, 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 or use both. Prawn head stock is optional but it surely the secret ingredient that most restaurants use to have a very rich taste of their broth and soups. I sometimes use both stocks to make my laksa broth. Leave this broth to simmer.
7. Next, 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. Leave to boil over medium heat.
8. Note: Sambal Paste is served with laksa but its totally optional as some find it a bit spicy. It’s prepared by blending until fine 2 cups of soaked and softened dried chillies, few fresh chilies, 1 shallots, 1 medium brown onion, 2 thumb size of shrimp paste or belacan, pinch of salt and 1/2 tsp of sugar. Next, it is then fried in enough oil until fragrant and almost dried. The sambal is done. Serve a teaspon or a tablespoon with a bowl of curry laksa noodle.
9. Season broth with chicken stock granules/powder. Taste and add salt if necessary. Now add coconut cream. Stir and simmer before switching off the heat. Once coconut cream is added, simmering only take a very short time. Once broth starts to near boil, turn the heat off immediately.
10. 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)

Curry Laksa (Curry Mee) is one of the signature dishes of the Malaysian Chinese community. The soup in the central and southern Nyonya laksa culture (i.e. Klang Valley and southwards) is thick and fiery. Home cooks usually add shrimp to the mix. Cockles which was the norm in the old days are.

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