Laksa Recipe

Laksa Recipe

Ingredients :

600g

 

For gravy

1 1/2 kg

2 stalks

1 bunch

200g

20

1 thin piece

3 teaspoons

2

100g

1 tablespoon

1 tablespoon

 

Garnishing

1

1 stalk

1

2

1 stalk

1

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

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