10 Jun 2011



There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a
coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles.
Thick rice noodles also known as laksa noodles are most commonly used,
although thin rice vermicelli (bee hoon or mee hoon) are also common and
some variants use other types.


    * 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


            * 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.