Malaysian Delicacies-Nyonya Food
Laksa Lemak Nyonya
Ingredients
500g yellow noodles/vermicelli/spaghetti
1 in galangal (lengkuas)
2 stalks lemon grass (crushed)
1/2" turmeric root
10 nos shallots
2 tbsp coriander seed
5 dried chillies
2-3 cup light coconut milk
10 nos tofu puffs (tofu pok)
2 sprigs curry leaves
Salt & sugar
Required oil
Garnishing
2 fried firm tofu (sliced thinly) (soya bean paneer)
10 fish balls/chicken balls
1 pc fish cake (sliced thinly)
20g beansprouts
5 boiled egg (halved)
2 tbsp fried shallots
1 cup shredded cucumber
Method:
- Grind into a paste the galangal, turmeric root, shallots, dried
chillies and coriander seeds. Saute the paste with enough oil. Once
the aroma rise add in the light coconut milk, lemon grass, salt and
sugar. Lower the flame and simmer for 5-10 minutes.
- Finally add in the tofu puffs and curry leaves.
- To serve, assemble individual portions of noodles in a bowl, top with the
various garnishing and scoop enough gravy on top.Serve it hot. (Do not
substitute dried chillies and turmeric root with chilli powder or
turmeric powder.
- Cook the noodles/vermicelli/spaghetti in rapid boiling water and sieve
in running tap water before serving in a bowl. For those you could not
get tofu pok use shredded boneless chicken)
Wajik Pulut
(A)
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp camphor (kapur) water (optional)
2 screwpine leaves
a pinch of salt
(B)
350gm brown sugar/gula melaka/gula merah
150ml water
Method:
- Wash glutinuous rice and soak overnight with 1 tsp camphor water (air
kapur).
- Then toast and steam with coconut milk, knotted screwpine leaves
and salt for 30 minutes or until the milk evaporates. Once cooked take a
fork and turn anti-clock wise and loosen the rice. Leave it to cool.
- Meanwhile, mix brown sugar and water and cook in a pan.
- For those who are using gula merah sieve it first.
- Leave the sugar syrup to boil at least 5 minutes, lower the flame and mix
in the glutinuous rice and mix it throughly. Stir
constantly for 3 minutes and close the flame. Pour it into a cake pan and
leave it to cool before serving.
