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Ground
spice(A):
15
15
150 g
10
40 g
2 cm
1 tsp
(B):
4 tbsp
300 ml
10 sprigs
3 pieces
3 stalk
1.8 litres
(C):
1 kg
1 cup
1 kg
Seasoning:
2 tbsp
Garnishing:
1
1
1/2
1
2
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fresh red chilies
dried red chilies
shallots
cloves garlic
galangal (lengkuas)
knob fresh turmeric root
belacan stock granules
tamarind paste (asam jawa), mixed and strained to
obtain tamarind juice
water
polygonum leaves (daun kesom)
dried tamarind skin (asam keping)
lemon grass, lightly smashed
water
mackerel (ikan kembung) or horse mackerel (ikan
selar kuning), cleaned
water
fresh laksa noodles
sugar to taste
salt to taste
wild ginger bud (bunga kantan), halved and finely
shredded
cucumber shredded
pineapple, sliced and shredded
onion, finely sliced
red chilies, seeded and sliced
A few sprigs mint leaves (daun pudina)
prawn paste (har koe), diluted with water to a
drizzle consistency
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Method:
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Boil fish in just
enough water. When cooked, remove the fish and
strain the stock. Then flake the fish and set
the fish aside.
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Put tamarind juice, ground
ingredients (A), water and fish stock in a pot.
Add polygonum leaves, dried tamarind skin and
lemon grass. Bring to a low simmering boil for
10 minutes. Add the flaked fish and seasoning to
taste. Continue to simmer for an extra 1-2
minutes.
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To serve, put a handful of laksa
noodles in a metal strainer and immerse in a pot
of boiling water to scald the noodles for half a
minute. Drain and put into a bowl. Pour a
ladleful of laksa soup or gravy over the noodles
and garnish with a little of each garnish.
Drizzle a little prawn paste over and serve
immediately. You can also serve prawn paste
separately.
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