Laksa

Laksa

Ingredients A:

400 g wolf herring (ikan Parang) / mackeral

1/2 liter water

1 stalk lemon grass

1/2 tsp salt

300 g laksa noodles

Ingredients B:

60 g tamarind pulp

1 liter water

2 pcs tamarind slices

1 stalk polygonum (daun kesom)

1 tsp salt

1 tbsp sugar

Ingredients C:

120 g shallots

1/2 clove garlic

1.3 cm galangal

1.3 cm turmeric

2 stalks lemon grass

3 red chilies

3 dried chilies

5 g belacan (solid prawn paste)

Garnishing

1 small cucumber

1 or 2 big red onions

1/2 ginger flower

1 red chili

80 g mint leaves

3 tbsp prawn paste

Method

1 Put  bruised lemon grass and salt in boiling water. Cook fish for 5 minutes.

2 Take fish out to cool and remove flesh.

3 Strained fish stock into a new pot, add  ingredients C, ingredients B, simmer over low heat for 30 minutes.

4 Before serving, bring gravy to a boil, and add in half of the fish flesh. Lower heat.

5 Place laksa noodles into a bowl and top up with garnishing.

6 Ladle hot gravy over, top with more fish flesh and serve with (prawn paste sauce)