Serious Eats: Recipes
Curry Laksa (Malacca Nyonya Laksa)
Debbie Teoh (food writer, caterer, and cooking instructor) taught us how to make curry laksa in her family's kitchen in Melaka, walking us through the proper preparation of every element. Here's her recipe, which gives you a creamy, not too spicy laksa broth. Want more heat? Just add more sambal once it's done.
Notes:
- Belacan and candlenuts will be available at some Southeast Asian grocery stores; fresh turmeric may additionally be available at some Indian and Chinese markets.
- Tofu puffs, lightly spongy fried tofu balls that readily soak up the broth of this laksa, should also be available in the refrigerated section of many Chinese grocery stores.
- Hard-boiled eggs can be substituted for the hard-boiled quail eggs; you may want to slice them into smaller pieces.
- Polygonum is also known as laksa leaf, Vietnamese mint, or daun kesom; it's an aromatic herb used often in Vietnamese cuisine but also characteristic of laksa. It is available in some Southeastern Asian grocery stores but can be omitted.
