Easiest Way to Prepare Perfect Malaysian Nyonya Curry Laksa At Home

Malaysian Nyonya Curry Laksa At Home.

You can have Malaysian Nyonya Curry Laksa At Home using 32 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Malaysian Nyonya Curry Laksa At Home

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

Malaysian Nyonya Curry Laksa At Home step by step

1. 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..
2. Blend all ingredients in B with a bit of water to make laksa paste. Avoid using lot of water..
3. 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..
4. 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..
5. 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..
6. Season with chicken stock granules/powder. Taste and add salt if necessary. Now Add coconut cream. Stir and simmer before switching off the heat..
7. 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..