Tuesday, 11 December 2007

Laksa Melaka

Laksa Melaka
Nyonya-styled Noodles in Spicy Coconut Gravy

Recipe adapted from Florence Tan's Secrets of Nyonya Cooking

Ingredients to be processed

2 tbsp sambal oelek (or chillie boh)
4 large shallots
2 cloves garlic
1/2 inch fresh turmeric
1/2 inch galangal
2 stalks lemon grass
1 tsp shrimp paste

1 cup coconut cream
1 liter water
1 cube chicken stock
daun kesum
1 chicken breast, cut into bite-size pieces
fresh prawns, shelled and deveined
fish balls
salt and sugar, to taste


mint leaves
coriander leaves
spring onions

In a pot, heat cooking oil and fry the finely processed ingredients until fragrant. Add in water, coconut cream and chicken stock cube. Simmer over medium heat.

Add in daun kesum, chicken breast, prawns and fish balls. Season with salt and sugar.

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