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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.

laksa nyonyaSpicy 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


  • 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


  • Cucumber, deseeded and sliced thinly
  • Red chillies
  • Spring onion
  • Boiled eggs


  • 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:

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There are other types of Laksa:

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