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.
The Laksa is very rich in tatse 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.
courtesy of http://food.malaysiamostwanted.com/
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
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
- 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.