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Nonya Laksa

Nonya Laksa

Published on

12 Mar 2023

Published by

E-BRIDGE magazine (2022 Issue 4) by South West CDC

Ingredients (4 servings): 


  • 1.5 ℓ fish or prawn stock 
  • 500 g prawns 
  • 5 stalks laksa leaves 
  • 1 ℓ coconut milk 
  • 1 tbsp salt 
  • 2 tbsp sugar 
  • 10 tofu puffs (tau pok) 
  • 150 g thick bee hoon or other types of noodles 
  • Beansprouts (as desired) 
  • Fish cake (as desired) 
  • Laksa leaves, chopped 


Spice paste: 


  • 20 dried chillies 
  • 100 g dried shrimps 
  • Hot water (for soaking) 
  • 30 g belachan 
  • 200 ml peanut oil 
  • 200 g whole shallots, peeled 
  • 5 red chillies 
  • 5 cloves garlic
  • 30 g turmeric
  • 50 g blue ginger
  • 30 g ginger
  • 5 stalk of lemongrass (white portion) 
  • 5 candlenuts
  • 1 tbsp coriander powder




  1. Soak dried chillies in hot water. 
  2. Soak dried shrimps with 200 ml hot water. Strain the dried shrimps and keep the liquid for use later. 
  3. Put the other ingredients for the spice paste in a food processor. Add the shrimps and dried chillies and blend the mixture into a fine paste. 
  4. Break and stir-fry the belacan in a wok. 
  5. Add the spice paste from the food processor, peanut oil and stir-fry for 30 minutes until the paste starts to darken. 
  6. Pour the liquid used for soaking dried shrimps and fish stock into a pot. Bring to a boil. 
  7. Poach the prawns in the boiling stock. Remove cooked prawns from the stock and put aside.
  8. Add the spice paste from step (5) into the stock and mix well. 
  9. Bring the stock to a boil and add laksa leaves. Let it simmer for 30 minutes. 
  10. Add coconut milk and bring the stock to a boil. Turn off the heat once it boils. 
  11. Add salt and sugar to the stock, then put in fried tofu puffs. 
  12. Boil a pot of water and blanch the thick bee hoon, beansprouts and fish cake in it for 2 minutes. 
  13. Scoop out ingredients from the boiling water and put them in a serving bowl. 
  14. Ladle some of the stock into the serving bowl and add poached prawns. Garnish with chopped laksa leaves and serve.



Source: E-BRIDGE magazine (2022 Issue 4) by South West CDC. Reproduced with permission.

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