Cooking Curry Laksa begins with the broth and then the Laksa paste. Those are the most important component to making a good bowl of Curry Laksa. Curry Laksa is perhaps the most requested recipe on Nyonya Cooking. I have created this special tempting curry noodle with a mixture of spices befitting the dish.
No doubt, the preparations may seem complicated but you would be encouraged with the result. Trust me, you would love to have this captivating dish over and over again. If you have not tried a Curry Laksa noodles before, you are missing out.
Do not feel demotivated when you see the long list of ingredients and the tedious steps in the preparation. You can always prepare a bigger portion of the laksa paste and the Curry Laksa paste can be frozen for later use. That will come in handy whenever you feel the urge to have some curry noodles. The broth which uses chicken bones and prawn shells as a base has a subtle sweetness and when infused with the spices makes this laksa really delicious!
Most of the ingredients can be widely found at the Asian grocer. However, it might be difficult to get the Vietnamese coriander (also known as Vietnamese cilantro, Vietnamese mint and Cambodian mint). If you are unable to find it, just skip it. I have read that it could be substituted with an equal amount of mint and cilantro but it would not work in this dish. All the herbs and spices need to be throughly infused together to get that tantalizing taste that Nyonya Laksa is known for.
Have fun trying this. Whether it is for breakfast, lunch or dinner, there is no stopping you from enjoying a bowl of Nyonya Laksa.
Curry Laksa is also known as: Malaysian Curry Noodles with Coconut MilkLaksa LemakNyonya LaksaMalaysian curry noodles
Prepare the stock by adding drumstick bones and water (1 litre) into a pot and allow it to boil. Once it boils, let it simmer for at least 30 minutes. After simmering the stock, use a spoon to remove the impurities.
Heat oil in a pot and fry prawns skin/heads until cooked. Add the rest of the water (1 litre) into the pot together with the Vietnamese coriander. Bring to boil and let it simmer for 30 minutes.
Blend ingredients in (A). Heat a pot with 3 tablespoons of oil over medium heat to sauté blended ingredients until fragrant.
Pour drumstick and prawn broths to the pot with the sautéd blended ingredients. Stir well. Add salt to taste and allow broth to simmer over medium to high heat for 10-15 minutes. Add coconut milk. Once broth begins to boil, add tofu puffs and fish balls. When broth boils again, turn off the stove.
Toast belacan on a dry pan until fragrant. Set aside. Then, sauté Chilli Boh with 1.5 tablespoon of oil and over medium heat until oil separates. Add 0.5 tablespoon of water to the pan and also sugar to taste.
In another pot of boiling water, blanch prawns, tofu puffs and noodles.Set aside
Serve by placing noodles into a bowl, add broth and garnish with prawns, tofu puffs, fish balls, Vietnamese coriander, prawns and hard-boiled egg.