Nyonya Laksa - slurpp-able SEDAP-ness!
if you can't travel to Katong for laksa, bring Katong to you..
while there are many versions of laksa throughout the region, the decadent Laksa Nyonya is the most popular in Singapore. even βKatongβ Laksa itself is based on the original Nyonya-style Laksa, using a flavour base of a rich prawn stock and thickened with coconut milk.
while the rempah ingredients for this recipe can be quite hefty, the outcome of the laksa comes out to be so divinely delicious, our crew came in for seconds! we also amped up the umami factor in this, using a combination of prawn stock (made from scratch), dried shrimp, belachan and fish sauce.
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get the ingredients to this dish here:
dried chillies, candlenuts,dried shrimp, belachan (fermented shrimp paste), coriander powder, prawn heads + shells, fish sauce, ikan bilis stock cube, coconut milk, thick bee hoon / yellow mee, tofu puffs (taupok), prawns, fried fishcakes, laksa leaves,sambal tumis.
if you are looking for more nyonya dishes, check out these recipes below!
Kueh Kosui - "nOt so sweet"
this recipe captured aunty's stamp of approval, so it must be good.... right? π
nyonya chap chye (ε¨ζΉζθ) - nourishingly delicious!
when looking at elaborate and complexed Straits-Chinese dishes, Chap Chye probably falls into the category of the simpler ones you can make at home. of course, we admit that the ingredients are aplenty for this but the preparation of this recipe for Chap Chye simply requires some time for the dried ingredients to get reconstituted before they get braiseβ¦
Babi Pongteh but... HALAAL~
as the name says it, babi (means pig in malay), suggests that pork is presumably the star of the dish, so how did Azfar make it halal?