Peranakan Curry Noodle · Coconut Broth
Nyonya Laksa (Melaka Laksa)
Photo: Giddy98 / Wikimedia Commons · CC BY-SA 4.0
Unlike Penang's sour, fish-based laksa, Melaka's Peranakan version is built on a rich coconut curry broth — proof that 'laksa' is really a family of very different soups sharing one name.
Thick rice noodles are bathed in a spiced coconut-milk curry broth flavored with dried shrimp, lemongrass, and galangal, then topped with prawns, fish cake, bean sprouts, and a boiled egg. Melaka's Peranakan coffee shops and market stalls serve it as a daily breakfast or lunch bowl.
Why it's made this way: It's a signature dish of Melaka's centuries-old Peranakan community, whose Chinese-Malay intermarriage in this former trading port produced a coconut-curry style distinct from the tamarind-sour laksas of the north.
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Part of World of Street Food — 3248 dishes from 118 countries.
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