Sunday, July 22, 2012

Malaysian Monday #10 - Nyonya Laksa

At our last visit to Eveleigh Markets, I bought this jar of Nyonya Laksa paste from Ding Gourmet Paste stall (same place where I bought the White Curry paste). To cook the laksa, slowly heat a medium size stock pot, add a tablespoon of oil and 4 tablespoons of the Nyonya Laksa paste. Wash and remove curry leaves from stalk and throw into the pot. Lower the heat and fry the spice paste till fragrant. You can add some chicken stock (a few tablespoons) so the paste does not burn. Once fragrant, add the chicken stock and simmer till boil. Follow with a packet of Kara coconut milk. Keeping the heat low, add the fish balls, tofu fish and fried tofu.

Serve with hokkien noodles, bee hoon (rice vermicelli) and bean sprouts.
For additional heat, I served with Ding Sambal Belacan. 

I am submitting this post as part of July 2012's Muhibbah Monday - organised by Test for Skewer, 3 Hungry Tummies and Just As Delish.


  1. Yummy. Clear instructions. What is the main difference between this Nyonya version and the usual curry laksa? I tried what is available in Katong, Singapore and loved it.

  2. Nyonya laksa, my favourite.