Nyonya Melaka Laksa
Prep time
Cook time
Total time
Recipe type: Laksa
Cuisine: Nyonya
Serves: 4
Spice Paste
  • 10 shallots peeled and sliced
  • 3 inch (30gr) skinned Turmeric Root
  • 2 inch (50gr) Galangal root
  • 5 stalks lemon grass, sliced
  • 25 dried chillies, soaked
  • 10 candlenuts
  • 4 tsp shrimp paste
  • ½ cup (120mL) rice bran oil (or other oil)
  • 4 cups (1 ltr) chicken or shrimp stock
  • 2 cups (500mL) coconut milk
  • 15 tofu puffs, briefly scalded in hot water
  • 2 tsp salt
Making it great
  • 1 pound (400gr) Cooked egg noodles
  • ⅓ pound (300gr) bean sprouts
  • 3 oz. (80gr) fried tofu, chopped in small cubes
  • 1 cucumber (sliced thin or julienne)
  • 1 pound (500gr) Prawns, boiled and peeled
  • 4 chickend eggs, boiled and sliced in halves
  • 1 oz (28gr)Polygonum Leaves (Daun Kesum or Holy basil)
  • 8 pcs Rempejek (Peanut cookies from Indonesia)
Preparing the spice paste
  1. Use an electric blender or kitchen machine to pulse the shallots, turmeric, galangal, lemongrass, soaked dried chillies, candlenuts and shrimp paste untill you have a smooth paste. Add a bit of water if necessary.
Preparing the broth
  1. Take a large and heavy saucepan and heat ½ cup of rice bran oil.
  2. Sauté the spice paste untill its fragrants fill your kitchen.
  3. Add the stock and bring to a boil, add the coconut milk, tofu puffs and salt.
  4. Bring to a boil again and keep stirring, turn the heat off when it comes to a boil.
Finishing the Melaka Laksa
  1. Blanch the egg noodles and place them in bowls and garnish with some cucumber and beansprouts.
  2. Pour the Laksa broth and portion the tofu puffs into the bowls.
  3. Top with Prawns, the eggs, Polygonum leaves, fried tofu cubes and Rendejek
If you want it to be hotter add some chillies or add Sambal
As toppings you could also use fish cake, fish balls, quail eggs insted of chicken eggs.
Recipe by Have another bite at https://www.haveanotherbite.com/nyonya-melaka-laksa-recipe/