Sunday, June 20, 2010

laksa kedah

1 packet of fresh laksa noodle or dried laksa noodle.

Ingredients for laksa gravy
500g fresh sardines, ikan parang or ikan kembung
4 - 6 tbs dried chilli paste
10 shallots
3 cloves garlic
4cm shrimp paste
4 asam gelugor
2 buds ginger flower, halved
1 bunch sweet basil leaves
salt to taste

Garnishings, slice finely or shredded
1 cucumber
2 large onion
red chillies and small chillies
ginger flower bud
lettuce leaves
a wedge of lime
mint leaves (optional)
pineapple (optional)
hard boil eggs, halved (optional)

1) Clean fish under running water and remove any blood clots. Cut into pieces and place everything (including head and all parts) in saucepan with just enough water to cover. Heat gently until fish is cooked (about 20 minutes). When cool enough to handle, carefully remove flesh from the bones and flake flesh with fork. Place fish head and bones into blender and blend with enough liquid. Strain liquid and discard crushed bones.
2) Grind shallots, garlic and shrimp paste together until fine. Place this with any fish liquids (from strain liquids and leftover liquids) and an additional 1 litre (or more) of water into a large saucepan. Add asam keping and ginger buds). Bring mixture to boil and then turn down the heat. Add sweet basil leaves and salt and allow to simmer gently for 20 minutes before adding the flaked fish. Continue to simmer for another 10 minutes, adjust the seasoning to taste, adding more salt and asam keping if necessary.
3) To serve laksa, place the noodles in an individual bowl, garnish according to you choice and pour enough hot gravy. Enjoy!

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