25 January 2013

BESS Kopitiam Award Winning Nyonya Laksa.

Nyonya Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia.
There are regional variations and preparations in Nyonya cooking for Laksa, Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk,The unique flavor of laksa and other Nyonya recipes is determined by the rempah, which in Malay means spices.
 A classic example is laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia.
Nyonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes ( it takes 6 to 8 hours straight to prepare the Laksa Sambal itself ), it is a cuisine that is often at its best when served at home.

This Tasty Laksa uses fresh thick rice noodles, which can be easily found at most Asian grocers. The mild curry coconut soup is made of spice paste, pounded dried shrimp, coconut milk,  and pandan leaves. When ready to serve, just ladle the Laksa soup onto the noodles and sprinkle with a generous amount of  Bean Sprouts, Tofu Puffs,Cockles,Fish Cakes, Hard-boiled eggs,Tauki ( Fried BeanCurd Skin ) , Cucumber & Daun Kesum.

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