This Nonya version of Laksa from Malacca is light and soupy. It is infused with wild ginger buds to give a distinctly delicate fragrance.
Ingredients
- 5 tablespoons oil
- 9 sprigs laksa leaves (daun kesum), sliced
- 3 wild ginger bud (bunga kantan), thinly sliced
- 5 cups (1¼ liters) water
- 1½ cups (375 ml) thick coconut milk
- 1-2 teaspoons sugar
- 2 teaspoons salt
- 1 lb (500 g) fresh yellow wheat noodles (mee) or 8 oz (250 g) dried noodles, blanched and drained
- 1 chicken breast, poached in ½ cup (125 ml) water and thinly sliced
- 8 oz (250 g)) medium fresh shrimp, peeled and deveined and poached
- 1½ cups (75 g) bean sprouts, blanched
Spice Paste
- 5 macadamia or candlenuts, roughly chopped
- 1 stalk lemongrass, tender inner part of bottom third only, sliced
- ¾ in (2 cm) galangal root, sliced
- ¼ in (½ cm) turmeric root, sliced or ½ teaspoon ground turmeric
- 10 red finger-length chilies, deseeded and sliced
- 10 shallots, peeled and halved
- 3 cloves garlic, peeled and halved
- 1 teaspoon dried shrimp paste (belachan)
Garnishes
- 1 small cucumber, thinly sliced
- 3 eggs, beaten and fried into thin omelets, then thinly sliced
- 2 red finger-length chilies, sliced
- 2 green onions (scallions), sliced
- 6 tablespoons Sambal Belachan
- 6 small limes (limau kasturi), halved
How to Make It
- Grind the Spice Paste ingredients in a mortar or blender, adding a little of oil if necessary to keep the blades turning.
- Heat the remaining oil in a saucepan over medium heat and stir-fry the Spice Paste for 5 to 7 minutes. Add 6 sprigs of the laksa leaves, 2 wild ginger buds and water, and bring to a boil. Then add the thick coconut milk and season with sugar and salt. Reduce the heat and simmer very gently, uncovered for 10 to 15 minutes until the oil separates from the milk.
- Blanch the fresh noodles in boiling water for a few seconds to heat through. If using dried noodles, boil them for about 7 minutes and drain or see packet instructions for preparation.
- Divide the noodles, chicken, shrimp and bean sprouts into 6 individual serving bowls and top each with the remaining laksa leaves and ginger bud slices. Pour the coconut gravy over the noodles and garnish with cucumber, eggs, chilies and green onions. Serve with a small bowl of the Sambal Belachan and lime halves on the side.
