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Nyonya Laksa - Prawns or Chicken

Greek yoghurt instead of coconut milk is used in this Laksa for a healthy dish. It is the spices that make the Laksa not the coconut milk.

500 gms hokkien noodle - scald in hot water for 10 minutes
300 gms bean sprouts
2 extra tablespoons shredded vietnamese mint for serving
Fried shallots (in bottle from oriental grocery shop) for serving
sambal olek for serving
500 gms prawns/chicken
10 pieces of fish balls (from oriental grocery shop)
8 pieces tofu puffs
2 tablespoons vienamese mint/daun kesom/laksa leaves - shredded
8 tablespoons oil
2 tablespoon kicap manis/sweet soy sauce
Ingredients 1
12 dry chillies - soaked in hot water and seeded
100 gms lengkuas/galangal - sliced
5 stalks lemon grass/serai - sliced
1 thumb size fresh turmeric/kunyit - sliced or 1½ teaspoon turmeric powder
1 tablespoon coriander powder
200 gms small onions or 2 large onions
1 thumb size belachan
2 garlic - sliced
Ingredients 2
30 gms dried prawns - soak in warm water to soften the dried prawns, then drain liquid
Ingredients 3
8 tablespoons greek yoghurt
3 cups chicken stock (more or less for thicker or thinner laksa gravy)
salt to taste

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Pound/blend Ingredients 1
Pound Ingredients 2 - not too fine
Mix Ingredients 3 with a whisk
Heat oil in wok and fry Ingredients 1 and Ingredients 2 till crisp but not burnt.
Add Ingredients 3 and cover and boil for 15 minutes.
Add prawns/chiken - cook prawns for 5 minutes or chicken for 12 minutes
Add tofu puffs and fish balls and cook for 5 minutes.
Add kicap manis and Vietnamese mint.
Stir and mix well.
To assemble the Laksa in a deep bowl
Put a handful of bean sprouts at the bottom of bowl and pour a ladel of the boiling hot Laksa gravy on it.
Add two handfuls of Hokkien noodle on top of the beansprouts.
Pour more Laksa gravy on Hokkien noodle and evenly distribute the prawns, fish balls and tofu.
Serve with fried shallots, additonal shredded vietnamese mint and sambal olek

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Do not over cook the bean sprouts. Let the hot boiling Laksa gravy scald the sprouts and it will be crunchy iinstead of limp.

Preparation Time: 30M

Cooking Time: 40M

Edwin4 May 2010

My cousin tried and tested. She has given the thumbs up. Very authentic and spot on. I love the gravy made with yoghurt and without coconut milk. Superb!!

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ND14 April 2010

My favourite weekend dish!! with prawns...

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