Laksa Lemak Nyonya

(Serves 4)

The beauty of Melaka Laksa Lemak is , it’s a version of the nyonya style, rich with coconut milk.The milk gives a sweet taste to the Laksa Noodle which enhance the dish overall.Its a common delicacy here that at times it becomes a breakfast menu for many.This Laksa Noodle is available everywhere ,and in each place will have its own secret recipe and appeal.In Penang ,you can find laksa but sourish .Where else in Johor ,laksa is prepared with fish as its main ingredient to prepare the gravy.In Melaka, the dish is rich with coconut milk.



Laksa Lemak Nyonya is normally served for breakfast or you can also serve it for dinner since its a light food. Its my kids favourite . There are many varied recipes for Laksa. This recipe is based on how I prepare it at home.

Ingredients



500 gm Yellow Noodles/Bee Hoon(Glass noodle))/Spaghetti
1 stalk lemon grass (bruised)

To grind into a paste (combined)

3 stalks Lemon Grass (Trim of the bottom part.From there cut into 2 inches long.Discard the top part)
1/2" fresh Turmeric
4 nos Shallot ,
2 Bombay onion
4 dried Chillies(soak in water before using) ( You can add more if you want it spicier)
1 cup thick coconut milk
2 cup light Coconut Milk
1 cup water
10 nos Tofu Puffs (tofu pok)
1 sprigs Curry Leaves
3 tsp Sugar
Salt to taste
Oil

For Garnishing:
2 firm fried Tofu (sliced thinly)
10 Fish Balls/Chicken Balls
2 tau ki (correct me if am wrong in the spelling) (sliced thinly)
½ pc Fish Cake (sliced thinly)
1 cup or more Bean sprouts
2 boiled Egg (halved)
2 tbsp fried Shallots
5/6 slices of cucumber (julienned)
chopped Spring Onions
2 calamansi limes (halve)

Method:
Grind into a paste the turmeric root, shallots, dried chillies ,ginger, and lemon grass. Saute the paste with enough oil. This will take about 10-15 minutes until the oil floats up.Add in salt at this stage.Saute further for another 3-5 mins.
Add light and thick coconut milk.Add in sugar and the bruised lemon grass.Taste to check whether you need to add more salt.Add 1 cup water .
Lower the flame and simmer for 5-10 minutes.



Finally add in the tofu puffs and leave it to cook for a few minutes.
After about a minute ,you can turn off the flame and add curry leaves.
Note: This gravy should be hot when served. So before serving heat up the gravy.The hot gravy poured will cook slightly the fish cakes and tau ki.

Separately, blanch the noodles/vermicelli/spaghetti with the bean sprout in rapid boiling water for a about a few seconds and sieve in running tap water before serving in a bowl.



To serve, assemble individual portions of noodles/bean sprouts in a bowl, top with fried tofu ,fish cakes and tau ki.Scoop enough gravy and pour on top. Garnish with cucumber,fried shallots and chopped spring onions.Place half a boiled egg and calamansi lime at the side of the dish.Serve it hot. (Do not substitute dried chillies and fresh turmeric with chilli powder or turmeric powder. For those you cannot get tofu pok use shredded boneless chicken).You can vary on the garnishing ingredients as you like.



A sambal paste would normally be given for those who wants spicier gravy.The sambal paste that I normally prepare would be a combination of dried red chillies,shallots and shrimp paste(belachan) grained together and sauted in oil until oil floats on top.
You can turn this dish to a vegetarian dish too.Using beansprout,firm fried tofu, shredded carrots, cucumber, some mustard greens etc.

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