Recipe Ingredient
- 1 packet spaghetti (boiled as per instructions) or 1.5kg dried thick rice vermicelli, soaked, scalded and drained
- 5kg wolf herring or mackerel, steamed, boned and meat flaked
- 2 coconuts, grated, add enough water and squeeze to obtain 3 litres coconut milk
- 35g desiccated coconut, wok fried till brown and oil is released (kerisik)
- 4 pieces dried tamarind skin
- Salt and sugar to taste
- Ground spices
- 35g dried chillies
- 120g shallots
- 20g garlic
- 15g ginger
- 2½ cm fresh turmeric root
- 25g galangal
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 2 tsp fennel powder
- 3 stalks lemon grass
- 3g belacan
- 5 tbsp oil
- Garnishing
- 250g prawns, shelled and boiled till cooked
- 1 cucumber, peeled and shredded
- 2 onions, cut into rings
- 250g beansprouts, tailed
- 1 cup mint leaves
- 1 red chilli, cut finely
- 3 limes, quartered
Instructions
- Heat oil in a deep pot and sauté ground ingredients for 2-3 minutes. Add coconut milk, dried tamarind skin, flaked fish and kerisik. Cook to a boil then reduce the heat and simmer for 10-15 minutes, stirring occasionally. Season with salt and sugar to taste.
- Serve with spaghetti or rice vermicelli in individual serving bowls. Pour laksa gravy over and add garnishing.
