Follow @Nazlina

---

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:

• Heat oil and sautee spicy paste until fragrant and oil separates.
• Add in chicken and prawns, cook.
• Add in coconut milk and a little water.
• Add in ginger bud.
• Throw in salt and sugar to taste.
• Serve with yellow noodles or rice vermicilli and garnish accordingly.

There are other types of Laksa:

• Penang Asam Laksa
• Laksa Johor
• Laksa Sarawak
• Laksa Nyonya Melaka
• Tom Yam Laksa

Back to the top of Laksa Nyonya Melaka

Back to the List of Recipes page

Back to the page of Types of Laksa

Back to the homepage of Pickles and Spices

---

---