Nyonya Laksa Lemak

This Peranakan Baba-Nyonya version from Malacca and Johor uses a coconut milk base without the sourness of Penang's asam laksa, building flavor from a complex rempah of dried shrimp, galangal, candlenuts, turmeric, and dried chili fried in coconut oil before adding milk. The result is a soup of greater nuance that blends Chinese noodle technique with Malay spice vocabulary, making it the most distinctly Malaysian of all the country's great soups — a benchmark for Peranakan cuisine.