PenangTime.com: Recipe Guide
NYONYA LAKSA
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Spice Paste: 8 dried chilies, 4 fresh chilies, 3 stalks lemongrass, 1 inch galangal, 1 inch turmeric, 4 candlenuts, 1 tsp belacan, 4 shallots.
- Soup: 200ml Coconut milk, 500ml Chicken/Prawn stock, salt, sugar.
- Toppings: Tofu puffs, cockles, prawns, cucumber (julienned), laksa leaves (daun kesum), hard-boiled egg.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Fry Paste: Blend spice paste ingredients. Heat oil and sauté paste until fragrant and oil separates.
- Make Soup: Add stock to the paste. Bring to boil. Add coconut milk and tofu puffs. Simmer for 10 mins. Season.
- Noodles: Blanch noodles (vermicelli/yellow mee).
- Serve: Pour soup over noodles. Top with prawns, cockles, egg, cucumber, and a spoonful of sambal.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Laksa leaves (Daun Kesum) are essential for the authentic aroma; do not substitute with mint.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Nyonya Laksa in Penang and compare flavour profiles.