Recipe Ingredient
- Grind (A):
- 5 slices galangal
- 10 candlenuts
- 20 shallots
- 5 cloves garlic
- 40 dried chillies, soaked
- 5 fresh chillies, seeds removed
- 1/2 cup oil
- Combine (B):
- 1/2 tbsp turmeric powder
- 2 tbsp coriander powder
- 2 tsp belacan granules
- 2 stalks lemon grass, lightly smashed
- 4 pieces tamarind skin (asam gelugor)
- (C):
- 3 tbsp preserved chopped radish (choi poh)
- 50g dried prawns, pounded
- 1 1/2 coconut, grated to get 12 cups coconut milk
- 5 kaffir lime leaves
- 1 kg mackerel (ikan kembong)
- 1 to 2 tsp salt
- 1 kg fresh thick rice noodles or laksa noodles
- Seasoning:
- 2 tsp salt or to taste
- 2 tsp ikan bilis stock granules
- 1 tsp chicken stock granules
- 1 tbsp sugar or to taste
- 1 to 2 tbsp Nampla (fish sauce)
- Garnishing:
- 1 cucumber, soft centre and seeds discarded, then skinned and shredded
- 250g beansprouts, tails removed, scalded
- 1/2 pineapple, sliced and cut into thin strips
- 2 big onions, finely sliced
- 3 wild ginger buds (bunga kantan), finely sliced
- 2 red chillies, seeds removed, sliced
- 6 sprigs mint leaves
- 7 small limes, halved
Instructions
- 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.
- Heat oil in a saucepan and fry ingredients (A) and (B) until fragrant and oil rises to the surface.
- Add (C), lemon grass and tamarind skin.
- Pour in coconut milk and bring to a boil.
- Add flaked fish, seasoning and kaffir lime leaves.
- Put laksa noodles in serving bowls.
- Garnish with beansprouts, cucumber, pineapple and onions.
- Pour hot gravy with flaked fish over.
- Top up with a sprinkling of wild ginger buds, red chillies, mint leaves and a half slice of a small lime.
To serve:
