Australian Autumn, Nyonya warmth with Nyonya Curry Laksa
- My Blue Tea
- 3 days ago
- 3 min read
How to combine our Spice powder from Laksa to Nyonya Curry Laksa?
The Flavours of Nonya Curry Laksa is unique. Nonya laksa, also known as laksa lemak, is a Peranakan dish consisting of noodles in a coconut-based curry gravy.
It would probably be a combination of Curry Mee and Laksa. The burst of flavours were beyond words... obvious from the long list ingredients... and laborious preparation .... and in the end to be rewarded with a hot bowl of Nonya Curry Laksa which is worth all the slogging, sweat and hard work in the kitchen. But now comes easy with a combination of 2 of our best Super Spices blends, Meat Curry base + Sambal tumis base = Curry Laksa.
Ingredients A:
500ml Water
100ml Cooking Oil
5 pcs Lemongrass (smashed)
1 tspn @my.blue.tea Bunta Kantan
Need more Peranakan food? Check it out on our website ie Inchi Kabin, Nyonya Kueh ie Serimuka, Kuih Lopes and more.
Nyonya Curry Laksa
Spice Paste (to be finely ground) optional :-
*300g (30) shallots, peeled
*6 cloves garlic
*8 lemongrass
*3 knobs (45g) fresh turmeric
*120g galangal (lengkuas)
*20 (40g) dried chillies, soak in water for an hour
*12 candlenuts
*2 ½ tbsp belacan powder (dried shrimp paste powder)
Nyonya Curry Laksa Gravy:-
*Prawn stock – Shell from 700g prawn & 8 stalks daun kesom (Vietnamese Mints)
*Chicken Stock - 10 chicken wings (optional if you use ready chicken stock)
*1/2 cup cooking oil
*1.2 kg fresh coconut milk
*10 kaffir lime leaves (crush with hand)
*20 pieces tofu puffs
*Salt to taste
*Sugar to taste
*Total liquid is around 4 liters
Sambal Chilli Paste:-
*2-3 tbspn Sambal Tumis powder
*1/2 inch shrimp paste
*Calamansi limes
Blend the Sambal ingredients in a food processor until fine.
Heat cooking oil in a wok, add blended sambal ingredients and fry till fragrant and dried.
Remove from wok and keep aside. 
Nyonya laksa is also called laksa lemak (coconut rich laksa). Nyonya Laksa also has Assam laksa accents in that it has a sour edge.
Nyonya Curry Laksa
Prepare the Curry Laksa Gravy:-
Blend all the ingredients in a food processor into a paste as fine as possible. This way the gravy will not be overly grainy. You can add some oil into the food processor to aid the blending process.
Prawn Stock – Remove prawn shell and keep the prawn meat aside. In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange. In a medium pot add water, fried prawn shell and daun kesom. Bring to boil then turn the heat down and simmer for almost 1 hour. Strain the stock through a fine sieve and keep aside.
Blanch the tofu puffs with hot water to remove the oil then cut into half.
Blend the spice ingredients in a food processor until fine and set aside.
In a big pot, heat ½ cup of cooking oil and fry the spice paste till aromatic or fragrant. Then add kaffir lime leave.
Next add the prawn stock. Bring the gravy to boil then add in coconut milk. Let the gravy simmer for few minutes then add in the prawn paste. Use a rounded spoonful of the prawn mixture and shape it into a ball and drop inside the gravy. Continue cooking for few minutes until the prawn balls are cooked.
Next add in the tofu puffs. Season to taste with sugar and salt to the desired of flavour.
Note :Nonya Curry Laksa uses a combination of vermicelli and yellow noodles, however, all of us agreed that vermicelli absorb the broth flavour better than the yellow noodle...
Our ultra-versatile Meat Curry Base transforms every dish it touches - equally brilliant in traditional recipes or bold Asian fusion creations. Try it in these showstopping ways:-
Think our Meat Curry Base is just for curry? Think again! Our community loves creating:
A luscious Creamy Corn Sauce
A robust Dark Soy & Kicap Manis Gravy
The ultimate crowd-pleaser: Turmeric Chicken (it's CURRENT favourite with clients!)
Ladle that rich, fragrant broth into a deep bowl, top it all off, and take that first glorious spoonful. The complex symphony of spices, the creamy coconut, the kick of chili, and the variety of textures is what makes this more than just a soup—it’s a comforting hug in a bowl. Perfect for sharing, or for a very happy solo feast.
Jemput makan (enjoy your meal)!
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