Recipe Ingredient
- (A) Ground spice ingredients
- 15 fresh red chillies
- 15 dried red chillies
- 150g shallots
- 10 cloves garlic
- 40g galangal (lengkuas)
- 2cm knob fresh turmeric root
- 1 tsp belacan stock granules
- (B)
- 4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
- 300ml water
- 10 sprigs polygonum leaves (daun kesom)
- 3 pieces dried tamarind skin (asam keping)
- 3 stalks lemon grass, lightly smashed
- 3 stalks lemon grass, lightly smashed
- (C)
- 1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
- 1 cup water
- 1 kg fresh laksa noodles
- Seasoning
- 2 tbsp sugar or to taste
- Salt to taste
- Garnishing
- 1 wild ginger bud (bunga kantan), halved and finely shredded
- 1 cucumber shredded
- 1/2 pineapple, sliced and shredded
- 1 onion, finely sliced
- 2 red chillies, seeded and sliced
- A few sprigs mint leaves (daun pudina)
- Prawn paste (har koe), diluted with water to a drizzle consistency
Instructions
- Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.
- 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.
- 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 the prawn paste separately.
