Ingredients:
A)
- 1kg Mackerel Fish (Kembong)
- 4 litre Water
B)
- 1 inch Galangal
- 2 pcs Bunga Kantan
- 4 stalks Lemongrass
- 1 pc Tumeric
- 15 pcs Shallots
- 30 pcs Dried Chilies
C)
- 1 bowl Tamarind Paste
- 1 bowl Daun Kesum
- 2 pcs Dried Tamarind Skin
- 1.5 tbsp Sugar
- 0.5 tbsp Salt
D)
- Dried Laksa Noodles (bring a pot of water to boil, parboil noodles until 'al dente', drain well)
Garnishing:
- Mint Leaves
- Pineapple, cut into small pieces
- Onion, sliced thinly
- Cucumber, sliced and cut into small stripes
- Shrimp Paste, sliced thinly
- Red Chilies, sliced thinly
Methods:
- Put the water in a pot, bring to boil. Add mackerel and cook well. Take out the fish and debone. Keep the fish stock.
- Put all the ingredients B in a blender. Blend and add to fish broth.
- Put the tamarind paste in a bowl, add some hot water to soften the tamarind. Discard the seeds.
- Add ingredients C into the stock. Let it simmer for about 20-30 minutes. Add the salt and sugar. Off the heat.
- In a serving bowl, add in laksa noodles and garnish with mint leaves, pineapple, onion, red chilies and cucumber. Pour hot gravy over the noodles. Drizzle with shrimp paste and serve immediately.
