Laksa. A dish that conjures up a sense of flavour and delight that is scarcely matched. It’s a confluence of sorts, one that speaks universally.

Classified as a Maritime Southeast Asian dish, laksa was borne from centuries of trade along the Silk Road.

Bringing together spices from India, traders from China soon assimilated with local Malays through intermarriages. This mingling of traditions and customs gave birth to Peranakan culture and cuisine.

Nyonya Laksa, is a classic example of this beautiful symphony of cultures found in Malaysia.

Essentially, Nyonya Laksa is a rich coconut broth defined by a gutsy, red, spice paste which kicks into life when paired with a little lime (or limau nipis).

Its rich umami-base is defined by the dried shrimp that lends intense character and undeniable gravity, which is ingeniously mellowed by the coolness of cucumber and the freshness of aromatic herbs.

It takes time to prepare, but this dish is truly a stupendous labour of love.

Ingredients

To blend (spice paste)

• 12 large dried chillies
• 5 large red chillies
• 8-10 small red shallots
• 3 cloves garlic
• 7.6 cm piece galangal
• 5 cm piece fresh turmeric (or 1 teaspoon turmeric powder)
• 10 lemongrass stalks, white base only
• 2 tablespoons dried shrimp, lightly toasted
• 8 candlenuts

To cook (broth)

• 5-6 tablespoons oil
• 10 lemongrass stalks, green tops only
• 2.5 cups prawn stock (fish stock or chicken stock works too)
• 200 ml coconut milk

To garnish (condiments):

• 8-12 prawns, cooked for 2 minutes in hot water
• 1 fish cake, pan-fried and finely sliced
• 2 eggs, hardboiled and halved
• ½ Japanese cucumber, deseeded and finely sliced
• 1 large handful daun kesum (laksa leaves)
• 1 handful fresh mint leaves (optional)
• 12 limau nipis
• 4 portions dried vermicelli noodles, steep in boiling water for 10 minutes and drain

Method

• Prepare all the garnishing ingredients, then set aside or leave it in the fridge to cool.
• Blitz all the spice paste ingredients together in a blender until a very fine paste is achieved and set aside.
• Next, heat a large pot on a medium fire. Add the oil, heat gently and then add the spice paste. Cook for 15-20 minutes or until the oils have split, stirring throughout to ensure the paste does not catch or burn. When it’s done, the colour should have developed from a bright orange to a red-earthen hue.
• Then, add the green lemongrass tops and soup stock (prawn/fish/chicken) to the pot. Stir with the spice paste until everything is well combined. Add salt to taste.
• Allow this broth to simmer gently on a low-medium fire for 45 minutes to an hour.
• When it’s done, the broth should have reduced and thickened to the desired consistency.
• Finally, add the coconut milk and turn the fire down to low. Mix well and allow it to simmer very gently for another 10 minutes.
• When you’re ready to dine, serve the vermicelli noodles with a good helping of the laksa broth.
• Top each bowl with a final garnish of prawns, fish cake, egg, laksa leaves, cucumber and mint (optional).
• Add a final squeeze of lime and enjoy. Add a little sambal when serving, for an extra kick.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.