How to Make Laksa Nyonya (Thermocook Method)

Here is the recipe and replay of Episode 4 of the Southeast Asian Cooking Masterclass Series –

Recipe – Laksa Nyonya

INGREDIENTS:

• 1/2 cup onion, quartered
• 6 garlic cloves
• 1 inch galangal
• 1 inch turmeric
• 1/2 Tbsp belacan powder
• 4 Tbsp soaked dried shrimp
• 2 inch length of lemongrass
• 1/2 cup chilli paste (from soaked, blended dried chillies, or mild fresh chillies)
• 1 1/2 Tbsp sugar
• 2 Tbsp chicken stock granules*
• 100 ml vegetable oil

*Preferred brand is Knorr and acceptable substitute is 1 chicken stock cube per 1 Tbsp chicken stock granules

For the soup –

• 1/2 cup laksa paste
• 250 ml coconut cream
• 3 cups water
• 5 tofu puffs, halved
• 500 g noodles, blanched
• 1/2 Lebanese cucumber, cut into thin strips
• 100 g Beansprouts
• 2 sprigs laksa leaves, aka Vietnamese mint (optional)
• 1 boiled egg, peeled and halved
• Poached seafood or chicken slices as desired

METHOD:

1. Place onion in Thermocook jar. Purée 5 seconds | Speed 7. Remove and sieve to extract excess liquid (optional).
2. Combine rest of spice ingredients in bowl. Mill 7 seconds | Speed 10.
3. Add puréed onion and oil.
4. Sauté for 10 minutes | 100°C | Speed 2 | measuring cup off.
5. Add chicken stock granules and sugar and cook a further 3 minutes.
6. Remove and store in fridge or freezer.

To make laksa soup –

1. Combine ½ cup laksa paste with ½ cup coconut cream and 3 cups water in Thermocook jar. Bring to a boil.
2. Noodles/vegetables and other garnishes (meat/seafood) can be steamed in steamer basket for 8 minutes while soup is being made, or they can be poached separately.
3. Place noodles etc. in bowl, top with soup and serve.

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