Siamese Laksa @ 泰式叻沙

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)

6 candle nuts (optional)

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.

(4)    Next, add in fish meat flakes, sugar & salt to taste, seafood granules and continue simmer for another 10 mintues.

(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.

I skipped mint leaf cause ran out of stock. So, gather whatever I have and serve. I was really really good.