This is a traditional nyonya laksa dish. It can be served for lunch or breakfast.This delicious dish is suitable for all ages.

1 piece bihun
1/2 cup bean sprouts
3 tbsp cockles
1 piece fish cake
1/2 cup prawns
4 cups thick coconut milk
4 cups thin coconut milk
1 string tauhu pok
1/2 cup fish balls
1 daun kesum
1 cube anchovy stock
1 tbsp fried anchovy
2 boiled eggs

Pound together:
8 dried chillies
4 shallots
2 garlic
1/4 piece shrimp paste
1 tbsp dried prawns
1 tsp tumeric powder
1 lemon grass
1 sm piece galangal

1. Blanch soaked mihun in boiling water for a few minutes. Drain and put aside
2. Blanch bean sprouts, prawns, cockles and fish cakes separately for 30 seconds. Drain and put aside.

3.Slice fish cakes, shell prawns, cook in boiling water for 1 minute, then put aside.
4.Pound dried chillies. shallots, garlic, shrimp paste, sliced lemon grass and dried prawns together. Add tumeric powder.
5 Heat up oil, put in the pounded ingredients. Saute till aromatic.
6, Pour in thin coconut milk. When coconut milk begins to boil, add in thick coconut milk, tauhu pok, fish balls, and tumeric powder and kesum leave . Season the gravy with Maggi anchovy stock granules .
7.Turn off the fire when the gravy starts to boil.
8.Put some mihun in a bowl together with bean sprouts, daun kesum, cucumber, cockles, prawns, slicked fish cakes, anchovy and half boiled egg.
9. Pour the cooked gravy in the bowl and serve.

serving: 4 person
cooking time: 1/2 hour


This dish is a bit spicy. It can be fried and eaten with rice or other dishes or put on top of fried fish, chicken, vegetables, squid, etc...

  • 1 kg fish

  • 3 cloves garlic

  • 6 small shallots
  • 3 tbsp ground chillies
  • 1 tbsp tamarind juice
  • 1/2 teasp salt
  • a dash of pepper
  • 2 tsp cornflour
  • 1/2 tsp Maggi ikan bilis seasoning
  • oil for deep frying


1. Clean fish. Rub fish with salt, pepper and cornflour.

2. Heat oil. Fry fish till cook.

3. Put on a plate.

4. Prepare ingredients for the sambal.

a. Pound chillies, shallots and garlic together.

5. Heat up 2 tbsp oil. Fry the pounded ingredients.

6. Add tamarind juice and 1/2 teasp Maggi ikan bilis granules.

7. Fry for a few minutes. Dish out and put on top of the fried fish.

serving: 4 person

cooking time: 25 minutes

Tips: Make sure the oil is hot before frying the fish. Coat the fish with cornflour or any type of flour so that it will not stick to the frying pan.


This is an easy and simple nyonya dish. It can also be eaten without the sauce for people who do not take chillies. Anyway the taste would be more delicious if eaten with the rojak sauce below.


  • 1/2 kg yellow noodles
  • 1/2 kg bean sprouts
  • 200 g peeled prawns
  • 2 stalks kucai
  • 1 stalk spring onion
  • 2 cloves garlic
  • 1 tbsp taucheong
  • 1 tbsp light soy sauce
  • 1 teasp dark soy sauce
  • 2 tbsp oil
  • 1 cup water

Rojak sauce:

  • 1/2 diced pineapple
  • 1/2 diced cucumber
  • 3 fresh chillies
  • 1 inch cube roasted shrimp paste (belacan)


1. Pound garlic and taucheong together.

2. Heat up oil and fry ground ingredients.

3. Add in prawns and stir fry for a few minutes.

4. Add 1 cup water, dark and light soy sauce and let it boil.

5. Add in noodles, kucai, spring onion and bean sprouts .

6. Simmer for a few minutes.

7. Dish out and serve with the rojak sauce.

8. To make the rojak sauce, pound the chillies with the roasted shrimp paste.

9. Mix in the diced cucumber and pineapple.

10. Serve on top of the noodles.

serving: 4 person

cooking time: 20 minutes

Asam pedas is a spicy dish loved by a lot of people. Those who can take spicy dishes should try this special dish. Besides fish slices, fish head or chicken too can be used to cook. Usually people use fish as its taste is sweeter.


  • 3-4 slices kurau/jenak /pari fish
  • 2 long beans (cut 3 cm in length)
  • 4 red shallots
  • 2 cloves garlic
  • 3 red chillies
  • 3 dried chillies
  • 1 small piece shrimp paste (belacan)
  • 2 candle nut (buah keras)
  • 2 tablespoon tamarind juice
  • 1 tomato
  • 1 stalk lemon grass
  • 1 liter water
  • 2-3 tablespoons oil
  • a pinch of salt
  • a pinch of sugar

  1. Pound chillies, shallots, garlic, candle nut and shrimp paste together. Crush the lemon grass.
  2. Heat oil in a pot.
  3. Fry pounded ingredients and crushed lemon grass till aromatic.
  4. Add in tamarind juice, tomato, water and let it boil.
  5. Then add in fish slices, salt and sugar.
Serve in a bowl.

serving: 5-6 person

cooking time: 20 minutes

Note: Brinjals or laddies finger can be added once the gravy boil. Ready-made tamarind juice can be found in the market too.
This is a traditional nyonya dish. They cook it during festivals. Sometimes bamboo shoots and potatoes are added to the dish to add more flavour. Anyway this is optional.


  • 1/2 kilo chicken
  • 1 tablespoon taucheong
  • 4 small onions
  • 2 cloves garlic
  • 4 pieces black mushroom
  • 1 tablespoon black soy sauce
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon brown sugar
  • 1 liter water
  • 2 tablespoons oil

1. Wash and chop chicken into small pieces.

2. Soak mushrooms till soft and cut into half.

3. Pound taucheong, onions and garlic together.

4. Heat 2 tablespoons of oil in a pot.

5. Fry pounded ingredients till aromatic.

6. Add in chopped chicken, black soy sauce, light soy sauce , brown sugar and water.

7. Simmer for 20 mins.

8. Dish out in a bowl and serve.

cooking time: 30 minutes
variation: meat can be added to the chicken if preferred.