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 http://ccfoodtravel.com/              courtesy of  http://absolutginger.wordpress.com/           

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.

courtesy of http://www.onestopmalaysia.com/

4. Jonker 88

  

courtesy of   kenwooi.com                                        courtesy of meitzeu.com

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. 

  

Courtesy of http://eatingasia.typepad.com/

6. Nyonya Laksa Recipe

Courtesy of http://www.pickles-and-spices.com/

Laksa Nyonya Melaka

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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.
Spicy 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

Gravy:

• 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

Garnish:

• Cucumber, deseeded and sliced thinly
• Red chillies
• Spring onion
• Boiled eggs

Method:

• 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.