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Laksa Nyonya Melaka

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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

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