Recipe Ingredient
- 600g flaked ikan kembong
- 4 litres water
- 50g tamarind, strained
- 3-4 stalks daun kesom (polygonum)
- salt and sugar to taste
- Spice paste (grind together):
- 2 stalks lemon grass
- 10 dried chillies
- 10 fresh chillies
- 1.5cm lengkuas
- 0.5cm piece fresh turmeric
- 30 shallots
- 1 tsp belacan granules
Instructions
- Mix water with tamarind and strain.
- Bring tamarind water to the boil. Put in spice paste and daun kesom. Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.
- Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies. Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of shrimp paste (har koe).
