Nyonya laksa is a delicious and flavorful noodle soup that is a fusion of Malay and Chinese cuisine. It is a popular dish in Malaysia and Singapore, and can be found in many restaurants and hawker stalls. The broth for Nyonya laksa is made with a combination of coconut milk, chicken stock, and shrimp paste. It is then simmered with a variety of spices, including turmeric, galangal, lemongrass, chili peppers, and coriander.
The noodles used for Nyonya laksa are typically thick yellow noodles, but rice noodles can also be used. The soup is then garnished with a variety of toppings, including shrimp, fish cakes, tofu puffs, hard-boiled eggs, bean sprouts, and laksa leaves. Nyonya laksa is a hearty and satisfying dish that is perfect for a cold day. It is also a good source of protein and carbohydrates. If you are looking for a delicious and unique culinary experience, then Nyonya laksa is definitely worth trying.
History of Nyonya Laksa
Nyonya laksa is a relatively new dish, having only been invented in the early 1900s. Nyonya laksa is a spicy noodle soup that originated in the Peranakan community of Southeast Asia. The Peranakans are a group of people who are of Chinese descent but have adopted Malay culture and cuisine. At this time, the Peranakan community was thriving in the Straits Settlements (now Singapore and Malaysia). The Straits Chinese, as they were known, were wealthy and well-educated, and they were eager to experiment with new flavors and ingredients.
Nyonya laksa is thought to have been created by Peranakan women who were inspired by the Malay cuisine of their adopted homeland. They combined Chinese ingredients such as chili peppers, shrimp paste, and soy sauce with Malay ingredients such as coconut milk, lemongrass, and galangal to create a unique and delicious soup.
Nyonya laksa quickly became popular among the Straits Chinese community, and it soon spread to other parts of Southeast Asia. Today, it is one of the most popular dishes in Singapore, Malaysia, and Indonesia.
Ingredients
The ingredients for Nyonya laksa vary slightly from recipe to recipe, but the following are the most common ingredients:
- Coconut milk
- Chicken stock
- Shrimp paste
- Turmeric
- Galangal
- Lemongrass
- Chili peppers
- Coriander
- Thick yellow noodles
- Shrimp
- Fish cakes
- Tofu puffs
- Hard-boiled eggs
- Bean sprouts
- Laksa leaves
Preparation
To make Nyonya laksa, the first step is to make the broth. This is done by simmering coconut milk, chicken stock, and shrimp paste in a pot. Once the broth is simmering, the spices are added and the mixture is cooked for another 15 minutes. While the broth is cooking, the noodles can be cooked according to the package directions. The shrimp, fish cakes, tofu puffs, hard-boiled eggs, bean sprouts, and laksa leaves can also be prepared at this time. Once the broth and noodles are cooked, the Nyonya laksa can be assembled. The noodles are placed in a bowl, and the broth is poured over them. The shrimp, fish cakes, tofu puffs, hard-boiled eggs, bean sprouts, and laksa leaves are then added to the bowl. Nyonya laksa can be served hot or cold. It is often served with a side of sambal, which is a spicy chili sauce.
Conclusion
Nyonya laksa is a delicious and flavorful noodle soup that is a fusion of Malay and Chinese cuisine. It is a popular dish in Malaysia and Singapore and can be found in many restaurants and hawker stalls. If you are looking for a hearty and satisfying meal, then Nyonya laksa is definitely worth trying.
Article curated by Naw Eh Wai Htoo
