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Recipe

Top Hat´s Nyonya Laksa

Top Hat´s Nyonya Laksa | Viewed 6859 times

Nyonya



For most Malaysians, this is comfort food. It has almost every flavour to please every palate -- politely spicy, gently creamy, subtly sweet and most definitely satisfying! This recipe serves 4-6 people.

The recipe is courtesy of Top Hat restaurant located on Jalan Stonor, Kuala Lumpur.

Ingredients

  • 6 pcs of daun kesum, cut into 4
  • 2 pcs of bunga kantan, sliced
  • 6 cups of water
  • 1.5 cups of thick coconut milk
  • sugar and salt to taste
  • 200g of chicken breast
  • 100g of peeled prawns
  • 500g of yellow noodles
  • 150g of bean sprouts

For the chilli paste:
  • 300g of red chilis
  • 10 shallots
  • 3 sticks of lemongrass
  • a thumb-sized galangal
  • 0.5cm of fresh turmeric
  • 6 buah keras
  • half tsp of belacan
  • 250ml of water

[Measurement Equivalents]

Method

1. All right, you begin with the chili paste:

- 300g of red chilis
- 10 shallots
- 3 sticks of lemongrass
- a thumb-sized galangal
- 0.5cm of fresh turmeric
- 6 buah keras
- half tsp of belacan
- 250ml of water
Blend them all together. If the blender blades resist, add a dash of oil to dilute the mix.

2. Then sautee the chilli paste in a cup of cooking oil and in medium heat. Stir often. Once it becomes fragrant, add in:
- 6 pcs of daun kesum, cut into 4
- 2 pcs of bunga kantan, sliced
- 6 cups of water

3. Bring it to a boil. Then you add:
- 1.5 cups of thick coconut milk
- sugar and salt to taste.
Put the heat to low and allow it to simmer for 15 minutes.

4. Meanwhile, you need to:
- lightly boil 200g of chicken breast and slice it
- lightly boil 100g of peeled prawns
- blanche 500g of yellow noodles, then quickly rinse with cold water
- blanche 150g of bean sprouts

5. To serve, divide the noodles, bean sprouts, chicken and prawns into 4-6 bowls.

6. Then pour the steaming hot curry atop. Garnish with red chilli, omelette and cucumber, all thinly sliced.

Tip
  • You can substitute the yellow mee with mee hoon or kuay teow. And do a quick pound of sambal belacan to add to the curry´s spiciness and a squeeze of limau kasturi to give it its tang.
  • The curry can be prepared way before serving time and gently re-heated afterward.
by Su Aziz
8 August 2009

 
Top Hat´s Nyonya Laksa

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