Recipe Ingredient
- 600g laksa noodles (you can get it easily from supermarkets), scald in hot water and drain
- (A)
- lkg flaked ikan kembong or ikan parang
- A pinch of salt
- 2000ml water
- (B) Spices to grind finely:
- 6-7 fresh chillies
- 4-5 dried chillies
- 1 small piece lengkuas
- 2cm fresh turmeric
- 20 shallots
- 2 cloves garlic
- 6 candlenuts (buah keras)
- (C)
- 5 stalks daun kesom
- 1 bunga kantan, cut lengthwise
- 5-4 stalks serai, smashed
- Mix and strain:
- 50g tamarind (assam jawa)
- 250ml water
- 4 pieces asam keping
- 1 tbsp Maggi Belacan powder (it´s so convenient to use this, instead of roasting a piece of belacan)
- Salt and monosodium glutamate to taste
- (D) Garnishing (Sliced thinly):
- 100g pineapple
- 1 cucumber
- 2 bunga kantan
- 3 red chillies
- 2 big onions
- 200g lettuce
- Mint leaves
- Enough sticky black prawn paste (hayko) - dissolve in a little hot water
Instructions
- Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.
- Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.
- Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.
