INGREDIENTS: - 500 gm fresh laksa (rice noodles)
- heiko (black prawn paste mixed with boiled water to flowing consistency)
- 1 kg ikan kembong (mackerel)
- 1 bunga kantan (ginger flower) - cut into halves
- 6 stalks daun kesum (Thai basil leaves)
- 2 cups tamarind juice
- 2 tsp salt
- 1 tsp oil
- 1 tsp sugar
- 3 stalks serai (lemon grass)
- 3 cm piece lengkuas (galangal)
- 250 gm shallots
- 12 dried chillies - soaked
- 1 cm piece turmeric
- 1/2 cm piece belacan (shrimp paste)
- 1 small cucumber
- 1 stock lettuce
- 1/2 pineapple
- 100 gm mint leaves
- 3 fresh chillies - sliced
- 1 onion - finely sliced
PREPARATION: - Put fish, salt and 5 cups of water in a pan and bring it to boil
- When fish is cooked, remove bones and keep fish aside
- Simmer bones for at least 30 minutes
- Remove bones
- Add ground ingredients to fish stock and bring to boil
- Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
- Simmer for 20 minutes
- Gravy should be kept warm till serving time
Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot. |
