Siamese Laksa @ 泰式叻沙
(Recipe adapted to here )
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)
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
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)
1 TB belacan (shrimp
paste)
(Blend ingredients into paste
with some water then set aside)
(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.
