Nonya Laksa - Ingredients: rice noodles (rice noodles) for 3 people, 6 shrimps, 6 clams, 10 soaked tofu, 1 handful of mung bean sprouts, half a cucumber, 500ml of coconut milk, 2 fish cakes, 25 grams of dried shrimps, 10 laksa leaves, 1 tablespoon of sambal chili sauce, 1 tablespoon of fish sauce, 800ml of water, 1 tablespoon of sugar, and 1 teaspoon of salt.

Spices: 125 grams of shallots, 2 lemongrass stalks (use the white part), 10 grams of bean curd, 5 walnuts, 10 grams of turmeric, 5 grams of galangal, 3 red peppers , 1 tablespoon coriander powder. Nyonya Laksa - Production Process 1. Soak the dried shrimps in warm water, drain and grate, and grind all the spices except the paratha for 5 minutes.

2. Soak the clams and spit them out, blanch them in boiling water for 2 minutes, take out the meat and set aside. Remove the shrimps, cut the cucumbers into shreds, cut the fish cakes into shreds, soak the tofu and cut it into triangles.

3. Wash the laksa leaves and boil them with 800ml of water, then reduce the heat to low and simmer for another 10 minutes, then remove the leaves and keep the water in the pot.

4. Pour 30ml of oil into the wok and heat it up. Add the roasted bara and stir fry until fragrant. Pour in the ground dried sea rice and stir-fry over low heat for 3 minutes. Then pour in all the ground rice. Stir-fry the crushed spices together over medium heat for 15 minutes.

5. Pour the fried spices into the water in which the laksa leaves have been boiled. After boiling, add coconut milk, sambal chili sauce, fish sauce, salt and sugar, stir well, and finally add tofu. Soak over low heat for 10 minutes to prepare the cooked laksa juice. Nyonya Laksa 6. Before eating, blanch the rice noodles and pour them into a bowl. Then blanch the shrimps, clams and bean sprouts into the bowl, add cucumber shreds and fish cake shreds, and finally add the cooked laksa juice and tofu. Just soak.