LAKSA CIK BIBAH

Ingredients

600g laksa noodles (you can get it easily from supermarkets), scald in hot water and drain

(A):

lkg flaked ikan kembong or ikan parang

A pinch of salt

2000ml water

(B) Spices to grind finely:

6-7 fresh chillies

4-5 dried chillies

1 small piece lengkuas

2cm fresh turmeric

20 shallots

2 cloves garlic

6 candlenuts (buah keras)

(C):

5 stalks daun kesom

1 bunga kantan, cut lengthwise

5-4 stalks serai, smashed

Mix and strain:

50g tamarind (assam jawa)

250ml water

4 pieces asam keping

1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of roasting a piece of belacan)

Salt and monosodium glutamate to taste

(D) Garnishing:
Slice thinly:

100g pineapple

1 cucumber

2 bunga kantan

3 red chillies

2 big onions

200g lettuce

Mint leaves

Enough sticky black prawn paste (hayko) - dissolve in a little hot water

Method

Ingredients

600g laksa noodles (you can get it easily from supermarkets), scald in hot water and drain

(A):

lkg flaked ikan kembong or ikan parang

A pinch of salt

2000ml water

(B) Spices to grind finely:

6-7 fresh chillies

4-5 dried chillies

1 small piece lengkuas

2cm fresh turmeric

20 shallots

2 cloves garlic

6 candlenuts (buah keras)

(C):

5 stalks daun kesom

1 bunga kantan, cut lengthwise

5-4 stalks serai, smashed

Mix and strain:

50g tamarind (assam jawa)

250ml water

4 pieces asam keping

1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of roasting a piece of belacan)

Salt and monosodium glutamate to taste

(D) Garnishing:
Slice thinly:

100g pineapple

1 cucumber

2 bunga kantan

3 red chillies

2 big onions

200g lettuce

Mint leaves

Enough sticky black prawn paste (hayko) - dissolve in a little hot water

Method
Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.

Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.

Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

Penang Laksa