Credit for the recipe to Suhara from allrecipe.asia . I did some shortcut by using can fish to speed up the preparation step.
1 big can Sardine in tomato sauce
6 cups (1.5L) water
3 sprigs polygonum leaves (daun kesum)
2 ginger buds, sliced
4-5 pieces asam keping, (dried tamarind slices)
5 tablespoons (75ml) tamarind juice
600 gms thick rice noodles (laksa noodles)
Salt and sugar to taste
6 cups (1.5L) water
3 sprigs polygonum leaves (daun kesum)
2 ginger buds, sliced
4-5 pieces asam keping, (dried tamarind slices)
5 tablespoons (75ml) tamarind juice
600 gms thick rice noodles (laksa noodles)
Salt and sugar to taste
Spice Blend:
10 shallots
2 lemongrass
2.5 in fresh galangal
5 dried chillies, soaked in water, discard seeds
3 fresh red chillies
1 tbsp dried shrimp
1 Knorr fish cube
10 shallots
2 lemongrass
2.5 in fresh galangal
5 dried chillies, soaked in water, discard seeds
3 fresh red chillies
1 tbsp dried shrimp
1 Knorr fish cube
Garnish:
1/2 fresh pineapple, sliced in small pieces
1 medium cucumber, cut in matchstick slices
2 large red onions, sliced thinly
3 red chillies, sliced
a few sprigs of mint leaves, torn
a few sprigs of polygonum leaves, shredded
1/2 fresh pineapple, sliced in small pieces
1 medium cucumber, cut in matchstick slices
2 large red onions, sliced thinly
3 red chillies, sliced
a few sprigs of mint leaves, torn
a few sprigs of polygonum leaves, shredded
- Open the sardine can and make the fish flaky together with the tomato sauce.
- Add water into the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste. Bring it to boil.
- Blend the spice paste ingredients until fine. Add to the blended stock with the asam keping.
- Simmer for 15 minutes and the soup thickens slightly then add salt to taste.
- Blanch the laksa noodles in boiling water, drain and set aside.
To serve: Put some noodles in a bowl and ladle the soup over it. Put a pinch of each garnishing ingredient over the top and serve.
