Monday, November 5, 2012

Food in Melaka - Nyonya Laksa

Nyonya Laksa

Nyonya Laksa is slightly different from other laksa, it has a twist of some herbs and finely sliced cucumber on top that add to a freshness into the laksa.

1. Poh Piah Lwee

Situated at end of Jalan Tun Tan Cheng Lock as you are making a u-turn to Jonker Street, is this little shop.

courtesy of              courtesy of           

The Laksa is very rich in taste voted personally the best in town, meanwhile try out their poh piah, Vegetable wrap, as well as the rojak and nyonya 'chang' - glutinous rice dumpling.

2. Donald and Lily

They have shifted to Kota Laksamana. I personally find it too sweet (too much sugar?) to the taste.

Try out also their tau gua and nasi lemak, mee siam also nice.

3. Bess Kopitiam

Now there is a branch at Taman Melaka Raya same roll as the post office.
Nyonya Laksa

4. Jonker 88

courtesy of                                        courtesy of

5. Nancy's Nyonya Laksa, Pai Tee, etc.

Situated in Tong Fang Coffeeshop/Food Court, 124 Jalan Temenggong, Melaka. 
7:00am - 1:00pm closed Wednesday. 

IMG_2269  IMG_2221

Courtesy of

6. Nyonya Laksa Recipe

Courtesy of

Laksa Nyonya Melaka

Laksa Nyonya Melaka is influenced by Peranakan cuisine. Peranakan people are the descendants of a Chinese princess who married the Sultan of Malacca in the 15th century. They have their own unique tradition and recipes which are the fusion of these two cultures - Malay and Chinese. Generous amount of chillies used reflects this tradition.
laksa nyonyaSpicy paste (grind to a fine paste):
  • 200g onion
  • 100g gelangal
  • 50g fresh turmeric
  • 50g belachan
  • 2 lemon grass
  • 5 candle nuts
  • 30 stalks of dried chillies
  • 60g dried shrimps
  • 2 tbs cooking oil
  • 1/2 chicken (cut into small pieces)
  • 10 medium prawns
  • 1 litre coconut milk
  • 250ml water
  • 6 pcs tamarind apple slices (asam keping)
  • 3 stalks of ginger bud
  • Salt and sugar to taste
  • Cucumber, deseeded and sliced thinly
  • Red chillies
  • Spring onion
  • Boiled eggs
  • Heat oil and sautee spicy paste until fragrant and oil separates.
  • Add in chicken and prawns, cook.
  • Add in coconut milk and a little water.
  • Add in ginger bud.
  • Throw in salt and sugar to taste.
  • Serve with yellow noodles or rice vermicilli and garnish accordingly.

1 comment:

  1. Very nice post. I just stumbled upon your blog
    and wished to say that I have really enjoyed
    browsing your weblog posts. In any case I'll be subscribing in your
    rss feed and I'm hoping you write once more
    very soon!

    Feel free to surf to my site: the