Siamese Laksa Lemak Recipe
 Hawker Delight Recipes

Ingredients:

Grind (A):
5 slices
10
20
5 cloves
40
5
1/2 cup

Combine (B):
1/2 tbsp
2 tbsp
2 tsp
2 stalks
4 pieces

(C):
3 tbsp
50 g
1 1/2
5
1 kg
1 - 2 tsp
1 kg

Seasoning:
2 tsp
2 tsp
1 tsp
1 tbsp
1 - 2 tbsp

Garnishing:
1
250 g
1/2
2
3
2
6 sprigs
7
 

slices galangal
candlenuts
shallots
garlic
dried chilies - soak
fresh chilies - seed
oil

turmeric powder
coriander powder
belacan granules
lemon grass - smash lightly
tamarind skin (asam gelugor)

preserved chopped radish (choi poh)
dried prawns - pound
coconut - get 12 cups coconut milk.
kaffir lime leaves
mackerel (ikan kembong)
salt
fresh thick rice noodles or laksa noodles

salt or to taste
ikan bilis stock granules
chicken stock granules
sugar or to taste
Nampla (fish sauce)

cucumber, discard soft centre and seeds, skin and shred
bean sprouts - tail and scald
pineapple - cut into thin strips
big onions - slice finely
wild ginger buds (bunga kantan) - slice finely
red chilies - seed and slice
sprigs mint leaves
small limes - halve

 

Method:

1. Clean fish well and season with salt for 10 minutes. Steam, then flake the fish. Retain the juices from the fish and mix with the coconut milk.

2. Heat oil in a saucepan and fry ingredients A and ingredients B until fragrant and oil rises to the surface.

3. Add ingredients C, lemon grass and tamarind skin. Pour in coconut milk and bring to a boil. Add flaked fish, seasoning and kaffir lime leaves.

4. To serve: Put laksa noodles in serving bowls. Garnish with bean sprouts, cucumber, pineapple and onions. Pour hot gravy with flaked fish over. Top up with a sprinkling of wild ginger buds, red chilies, mint leaves and a half slices of a small lime.