Ingredients :
3 ikan kembung (chubb mackerel) gutted & scaled
8 slices asam keping/gelugor )dried tamarind skin)
6 kaffir lime leaves
20 stalks daun kesum/Vietnamese coriander/mint
4 TB brown sugar
3 tspn salt
1 tspn seafood granules
400ml thick coconut milk
3 cups water
1 pkt dried thick vermicelli. soaked an hour before boiling(EKA brand)
Garnish :
1 small cucumber, julienned
1/2 pineaaple, julienned
1 red onion, thinly sliced
2 red chilies, thinly sliced
6 stalks mint leaves, stem removed
2 bunga kantan/torch ginger, thinly sliced
2 lime, cut into wedges
Ingredients for Blended Paste :
7 dried chilies, soaked
in warm water & seeded
7 red chilies, seeded
and cut into pieces
10 shallots, peeled and
cut
1 large onion
2 stalks lemongrass, bottom
third only, thinly sliced
3 inch galangal (100gm)
2 inch fresh
turmeric (peeled)
1 TB belacan (shrimp
paste)
(Blend ingredients into paste
with some water then set aside)
Method :
(1)
Bring 3 cups water to a boil. Add mackerel,
lower heat to medium low and poach for 15 minutes. Remove fish when cooked.
Strain liquid with a metal strainer.
Keep the stock for later use.
(2) once fish is cool enough to handle, remove bones and flake the meat. Break into small chunks.
(3) Preheat wok with 1 cup cooking oil, fry blended paste & kaffir leaves till fragrant or oil separate (pecah minyak), then add in asam keeping/gelugor, daun kesum, water and coconut milk. Let to boil for 15 minutes.
(5)
soaked EKA dried
Laksa noodle for an hour before boiling, then boil till soften. And then serve
with laksa gravy and garnish with the ingredients.
