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Laksa Nyonya Melaka

Laksa Nyonya Melaka is influenced by Peranakan cuisine. Peranakan people are the descendants of a Chinese princess who married the Sultan of Malacca in the 15th century. They have their own unique tradition and recipes which are the fusion of these two cultures - Malay and Chinese. Generous amount of chillies used reflects this tradition.

Spicy paste (grind to a fine paste):

  • 200g onion

  • 100g gelangal

  • 50g fresh turmeric

  • 50g belachan

  • 2 lemon grass

  • 5 candle nuts

  • 30 stalks of dried chillies

  • 60g dried shrimps

Gravy:

  • 2 tbs cooking oil

  • 1/2 chicken (cut into small pieces)

  • 10 medium prawns

  • 1 litre coconut milk

  • 250ml water

  • 6 pcs tamarind apple slices (asam keping)

  • 3 stalks of ginger bud

  • Salt and sugar to taste

Garnish:

  • Cucumber, deseeded and sliced thinly

  • Red chillies

  • Spring onion

  • Boiled eggs

Method:

  1. Heat oil and sautee spicy paste until fragrant and oil separates.

  2. Add in chicken and prawns, cook.

  3. Add in coconut milk and a little water.

  4. Add in ginger bud.

  5. Throw in salt and sugar to taste.

  6. Serve with yellow noodles or rice vermicilli and garnish accordingly.

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