`{`Malaysia`}` Nyonya Laksa<\/h1><\/div><\/span><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
For the paste:<\/strong><\/p>\n200g red onions<\/p>\n
6 pips garlic<\/p>\n
20g galangal<\/p>\n
20g fresh turmeric<\/p>\n
70g fresh large chilis<\/p>\n
5 lemongrass<\/p>\n
8g ginger<\/p>\n
35g dried chilies<\/p>\n
100g dried prawns<\/p>\n
20g belachan<\/p>\n
150g oil<\/p>\n
For the stock:<\/strong><\/p>\n400g prawns, de-shelled<\/p>\n
500g live clams<\/p>\n
1 litre water<\/p>\n
3 lemongrass<\/p>\n
500g Emma UHT Coconut Milk 18%<\/p>\n
50g rock sugar<\/p>\n
20g salt<\/p>\n
10g ikan bilis seasoning<\/p>\n
200g tofu puff<\/p>\n
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<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
For the paste:<\/strong><\/p>\n1. Blend everything together (except belachan and oil) until fine.<\/p>\n
2. Heat up oil and saute blended ingredients until fragrant.<\/p>\n
3. Add in belachan and continue cooking at low heat until the paste dries up.<\/p>\n
\nFor the stock:<\/strong><\/p>\n1. Cook the prawn shell with 1 litre of water for 15 minutes. Add in prawns meat and poach at low heat for 3 minutes. Keep the cooked prawn meats, discard the shell and keep the liquid.<\/p>\n
2. Steam clams for 5 minutes over high heat, keep the meat and liquid but discard the shell.<\/p>\n
\nTo cook the stock:
\n<\/strong><\/p>\n1. Add the prawn stock, 1 litre of water and clams stock into a pot.<\/p>\n
2. Add in all the paste and 3 lemongrass. Cook for 20 minutes.<\/p>\n
3. Add in Emma UHT Coconut Milk 18%.<\/p>\n
4. Season with rock sugar, salt, ikan bilis and tofu puff.<\/p>\n
5. Serve with noodle.<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]\t\t[vc_single_image image=”4456″ img_size=”full”][vc_column_text]<\/p>\nEmma Coconut Milk 1 L, 18% Fat<\/span><\/h4>\nIngredients: <\/strong>Coconut milk, Water, Stabiliser (Plant Based Guar Gum E412)<\/p>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1594264825037{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
For the paste:<\/strong><\/p>\n 200g red onions<\/p>\n 6 pips garlic<\/p>\n 20g galangal<\/p>\n 20g fresh turmeric<\/p>\n 70g fresh large chilis<\/p>\n 5 lemongrass<\/p>\n 8g ginger<\/p>\n 35g dried chilies<\/p>\n 100g dried prawns<\/p>\n 20g belachan<\/p>\n 150g oil<\/p>\n For the stock:<\/strong><\/p>\n 400g prawns, de-shelled<\/p>\n 500g live clams<\/p>\n 1 litre water<\/p>\n 3 lemongrass<\/p>\n 500g Emma UHT Coconut Milk 18%<\/p>\n 50g rock sugar<\/p>\n 20g salt<\/p>\n 10g ikan bilis seasoning<\/p>\n 200g tofu puff<\/p>\n [\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″] For the paste:<\/strong><\/p>\n 1. Blend everything together (except belachan and oil) until fine.<\/p>\n 2. Heat up oil and saute blended ingredients until fragrant.<\/p>\n 3. Add in belachan and continue cooking at low heat until the paste dries up.<\/p>\n For the stock:<\/strong><\/p>\n 1. Cook the prawn shell with 1 litre of water for 15 minutes. Add in prawns meat and poach at low heat for 3 minutes. Keep the cooked prawn meats, discard the shell and keep the liquid.<\/p>\n 2. Steam clams for 5 minutes over high heat, keep the meat and liquid but discard the shell.<\/p>\n To cook the stock: 1. Add the prawn stock, 1 litre of water and clams stock into a pot.<\/p>\n 2. Add in all the paste and 3 lemongrass. Cook for 20 minutes.<\/p>\n 3. Add in Emma UHT Coconut Milk 18%.<\/p>\n 4. Season with rock sugar, salt, ikan bilis and tofu puff.<\/p>\n 5. Serve with noodle.<\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n Products used in this recipe:<\/strong><\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″] Ingredients: <\/strong>Coconut milk, Water, Stabiliser (Plant Based Guar Gum E412)<\/p>\n [\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″] Share this post:<\/p>\nPreparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
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\n<\/strong><\/p>\nEmma Coconut Milk 1 L, 18% Fat<\/span><\/h4>\n
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