Laksa Lemak Recipe
 Hawker Delight Recipes

Ingredients:

Ground spice (A):
15
15
100 g
5
40 g
25 g
2.5 cm
3 tbsp
1 tsp

(B):
2 whole
2.6 Liter
4
3
600 g
300 g
1 packet

Seasoning:
1 tbsp
1 tsp
1 tbsp

Garnishing:
100 g
1
1
1 bunch

8-10
 

fresh red chilies
dried red chilies
shallots
cloves garlic
galangal (lengkuas)
ginger
knob fresh turmeric root
seafood curry powder
belacan stock granules

coconuts, grated. Mix with water & squeeze to obtain coconut milk.
water
dried tamarind skin (asam keping)
stalks lemon grass, lightly smashed
wolf herring (ikan parang)
prawns
spaghetti cooked until aldente or use fresh laksa noodles if preferred

sugar or to taste
salt or to taste
fish sauce

bean sprouts, tailed and scalded
onion, halved and finely sliced
cucumber, peeled and shredded
bunch basil (pluck the leaves to separate them)
some mint leaves, if preferred
calamansi limes (limau kasturi), halved

Chili paste
Chili powder
Light soy sauce

Method:

1. Boil fish and prawns in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish  and shell the prawns. Set both fish and prawn aside.

2. Heat 3-4 tbsp oil in a pot and sauté the ground ingredients until fragrant. Add the coconut milk, tamarind skin and lemon grass. Bring to a boil then simmer over a gentle low heat for 12-15 minutes, stirring occasionally to prevent curdling. Add the fish stock and bring to just a boil. Add seasoning to taste.

3. 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. Next, add some flaked fish and a prawn and serve with some chili paste.