Laksa Recipe

Ingredients :

600g

For gravy

1 1/2 kg

2 stalks

1 bunch

200g

1 thin piece

3 teaspoons

100g

1 tablespoon

Garnishing

1 stalk

1 bunch

Laksa noodles

Mackerel (ikan kembong)

Bunga kantan (torch ginger), cut into 4

Kesum leaves

Shallots, pellled

Dried chilies, scalded

Shrimp paste (belacan)

cooking oil

Dried tamarind

Tamarind, squeeze 3 cups of juice

Salt

Sugar

Cucumber, shredded

Lettuce, shredded

Ripe pineapple, shredded

Red and green chilies, slice thinly

Bunga kantan (torch ginger)

Large onion

Mint leaves

Method :

Clean the fish and steam it until soft. Flake out the flesh.
Scald the laksa noodle in boiling water for 3-5 minutes until the noodles are soft. Drain well.
Use a food processor to grind the shallots, dried chilies and shrimp paste.
Heat the oil in a pot and fry the grinded paste until fragrant.
Add 6 cups of water and bring to boil.
Add in dried tamarind, tamarind juice, salt and sugar. Reduce heat.
Let it simmer for 10-15 minutes until the gravy is quite thick.

To serve

Place some noodles in an individual bowls and ladle in the still simmering gravy.
Garnish with a bit of each garnishing ingredients.

Related - Laksa Lemak