Laksa Lemak 😍 | Malaysian Curry Noodles with Coconut Milk | Nyonya Laksa [Nyonya Cooking]

Hi guys, welcome to Nyonya Cooking! Thank you so much for the comments and also the requests that you have been sending me One request or one recipe that has been popping up non-stop on either facebook or in the comment section below is this very special dish called laksa Now, there are many variations of laksa in Malaysia There's the curry based one There's the sour based Then, there are different laksas from different states As an introduction to this laksa, I am showing you how to prepare Nyonya laksa or also known as laksa lemak This laksa is a noodle dish which is curry based It has a lot of ingredients So, don't be shocked For those of you who have tried this laksa, you know that it's so divine The taste is so complicated Yet, it's so soothing to the soul I'm going to show you how to prepare this at home to show your friends and impress them So, let's begin by looking at the list of ingredients To prepare a good bowl of laksa nyonya, there are several things to take care of One of them is the broth Secondly, is the rempah or the chilli paste that is used That is the heart to a good bowl of laksa So now, let's begin with the ingredients that we'll need for the rempah Here, I have some lemongrass, belacan This is the one that is in blocks... it's hard Then, some shallots, garlic, turmeric, candlenut It can be substituted with macadamia nuts and also dalangal This is something like ginger but it's not ginger Then, I have coconut milk to add this creamy flavour to your laksa Next, we'll also need some chillies I'm using a combination of fresh chillies and also dried chillies because I do not have enough of dried chillies But if you have dried chillies, use them or you can use fresh chillies as you like Then, some dried shrimps Also for this laksa, it's really special because we have daun kesum or these are also known as Vietnamese mint or Vietnamese coriander It has a very special smell to it So, this adds up another layer of smell and flavour to your laksa As for the broth, it is very special because we are using two different types of base and that would be prawns and chicken So, here I have some drumsticks which I had removed the meat to prepare a different dish but I'm just using the bones as the base of the soup and also prawns So, prawns... I'm using here the prawn's head and also the skin whereas the meat will be kept here We are going to use it as garnishing So, we do not waste basically Also in the laksa, we'll also add some tofu puffs and also fish balls Do not forget, we also need some sugar and salt to taste A bowl of laksa is always served with sambal So, this sambal that I'm going to prepare now is a very basic sambal that uses my previous recipe which is the chilli bowl recipe So, if you want to check that out, click here Okay... For that, I have the chilli paste or the chilli bowl and also a bit of belacan So, now let's begin with preparing the laksa The first step is to prepare the broth So, as I mentioned earlier, we are using two different types of broth So, let's begin with the chicken one first We're going to take the drumsticks over here Put it into a pot and then add water to it So, put this at high heat and ensure that it boils Then, once it starts boiling, just put it low Let it simmer for the next 30 to 45 minutes That is what we want at the end of the day Now, we can work with the prawn As for the second part of the broth, I'm going to add a bit of oil About 1 tablespoon of oil We are using the prawn heads and also the skin So, this will actually add a very sweet note to the broth itself So, keep frying until it turns orangey At the same time, you'll see the oil from the prawns will be coming out Then, it's ready now So, we're going to add just water to it and let it boil Then, simmer just like the chicken After adding water, I'm just going to add 3 stalks of daun kesum or this Vietnamese coriander into this pot together with the prawns You can use a spoon to remove the impurities and the excess oil Step 2 is to toast the belacan That's what I'm doing here I've used 2 pieces of belacan that is meant for the rempah and also for the sambal So, I'm just going to toast it and then wait for a while We're going to use it later on Now, we're going to prepare the blended ingredients So, all the ingredients that are meant to be for the rempah, we're just going to put it into the blender and just blend it into a paste Don't forget to add in the belacan into the blended paste and also the dried shrimps After all the blending, we are left with this very beautiful sambal paste The smell itself is heavenly So, take a look We're going to leave the chilli paste or the rempah aside and work on the sambal So, over here, I have a heated pan At medium heat, I'm just going to add a bit of oil Let it heat up I'm going to put the chilli bowl and also the belacan into the pan We're going to fry this chilli paste or the chilli bowl here until the oil separates from the chilli paste and then it's ready Before that, we are also going to add the belacan into the pan So, once the oil separates from the chilli bowl, we are going to add a bit of water... just a bit Then, add some sugar to taste If you find that it's not salty enough, you can also add some salt The saltiness basically comes from the belacan too Now that the sambal is ready, we are moving on to cook the rempah or this paste that we had created So, I have a pot here Again, we're using a bit of oil As usual, just like the other curry recipes, we are going to fry this sambal until the colour changes into a deeper red or a darker colour Then, it's ready So then, we're going to add the broth and the rest of the stuff So, let's see now if the pot is now heated up... yup The colour of the laksa paste is now slightly darker Know that it's ready That means, we're going to add the broth in it There you go Same goes to the prawn broth as well So, we're just going to stir this now until the laksa paste is fully incorporated with the broth Then, we're going to let it cook So, as you're cooking, remember to always taste the food to ensure that you get the right exact amount of saltiness, sweetness or whatever it is that you're looking for So, over here, I have the broth all incorporated with the rempah Just going to taste it a little Hmm... it's sweet and yet spicy At the same time, there's just so many different tastes I'm just going to add a bit of salt here because I think it requires just a bit of saltiness Cook it at medium to high heat and allow it to simmer for a while Now, the word nyonya laksa or also known as laksa lemak Lemak comes from the word creamy, fatty Therefore, it indicates that there is coconut milk in it Once you add the coconut milk... hmm... anything with coconut milk... super good So, we're just going to let this cook It had been now 10 minutes I'm going to add the coconut milk Now, it creates this really nice golden yellow colour that the laksa should have Now, we're just going to let it cook until it boils Once it boils, it means it's done Meanwhile, I have a pot here with water... boiling water I'm just going to add the prawns that I had prepared earlier Prawns generally take a very quick time to cook Once it's, you know, orange in colour, you can just pick it up and then put it into a bowl Leave it aside The tofu puffs that we had earlier, I'm just going to put it into this boiling water again So, what we're going to do here is just to extract the oil When we put into the laksa, it will not be that oily The soup is now ready It's boiling vigorously So, we're going to add these tofu puffs and also fish balls into the soup The tofu puffs and also fish balls will be cooked in the soup for about 10 minutes Meanwhile, we will be preparing the noodles So, there are 2 types of noodles that I'm using here One of them is rice vermicelli or also known as mee hoon They are really thin, as you can see here Another one is the egg noodles I can't find the egg noodles over here So, I just use some yellow beet noodles This is how it looks like from the Asian market Normally, in Malaysia, we use the yellow noodles or also known as the Hokkien noodles If you can't find it, you can use any type of noodles that you like Now, I'd already cooked this earlier I left it aside So now, I'm just going to put it into a pot of boiling water Just blanch it a little and we're good to go It's time to dish the soup out into this bowl So, very carefully, just give it a few stirs first The nyonya laksa is garnished with a few other ingredients That would be hard boiled egg and also a few slices of cucumber Of course, the daun kesum or also known as Vietnamese coriander Now, this brings up the flavour, the smell in this bowl Do not forget also the prawns that we prepared earlier So, here I have it all assembled Of course, the best step or the best part of the video is to try it I can't wait It looks so so good It smells so good Now, accompanied with the sambal that I prepared earlier, I'm just going to add a bit of calamansi juice or also you can use lemon or lime Just a bit of it I like tofu puffs So, I'm just going to have some tofu puffs here Accompanied with a bit of sambal Okay, hmm... Every bite, there are like new flavours popping up Hmm... It's awesome That is why people have been requesting for this recipe There are just so many layers of flavours to it It's a bit spicy and then I just love the broth because it's really special Combination of chicken and also prawns So good Let's try the broth by itself Hmm... Delicious So good, I can have this every day Really I just bit into a bit of this daun kusum or Vietnamese coriander It brings up the flavour as a whole So good Try this recipe, please For those of you who have requested, I hope that you would try this recipe and then send me photos of them I just love seeing all these beautiful photos on instagram, facebook, twitter or even google plus So, remember to subscribe to Nyonya Cooking For more recipes like this, it's free You get updated whenever we post a new video Till then, happy cooking!