This laksa uses a lot of leaves and herbs you would get in a Malay garden. When I was a young girl, my grandma in the midst of cooking something in her kitchen would holler out and I would go out and pluck the leaves and herbs she needs for her cooking
” Broth must be made by one person only ”
Ingredients
Ingredients for broth:
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- 1 ½ (375ml) oil
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- 800g mackerel/ ikan parang (7-8 fishes)
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- 150g kerisik
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- 400ml santan
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- 150g kerisik
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- 300g onions (about 5)
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- 50g garlic (about 12)
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- 20g ginger (3 inches)
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- 2 liters fish stock 2 liters
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- 2 stalks lemongrass
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- 10g belacan
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- 4 pieces of assam keping
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- 3 tbs chili boh
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- 4 tbs curry powder
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- 1 tsp rempah ratus (fenugreek, mustard seed, fennel, cumin)
Stuff that goes in the laksa:
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- 1 packet spaghetti
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- Daun kesum (Vietnamese mint)
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- Bunga kantan (Torch Ginger)
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- Beansprouts
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- Green Beans
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- Onions
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- Cucumbers
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- Lime
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- Mint leaves
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- Thai basil
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- Sambal belacan
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- Jeruk asin
Instructions
- Boil fish in 2 liters of water for 15-20 minutes.
- Once boiled, debone it and blend with 500ml of the fish stock. Blend onions, garlic, lemongrass, ginger, belacan with 300ml water.
- Heat up oil, fry blended ingredients until pecah minyak. Add cilli and rempah with some salt, fry until a little crispy (about 5 mins).
- Pour in stock first or else it would curdle. Close and let simmer on medium (3-5 mins) until it boils.
- Stir in blended fish and assam keping.
- Add in santan with ¼ cups more of water and finally kerisik. Stir it around to make sure the kerisik dissolves in the broth.
- Lower fire to the lowest simmer for 15-20 minutes. Add salt to taste.
Assembling it with the rest of the ingredients:
- Start with the spaghetti and slowly layer it with all the vegetables and herbs.
- Then ladle in a generous amount of broth and eat it with sambal belacan.
- Just before eating it, squeeze some lime over it so it cuts through the richness of this laksa.
Notes
A wonderful, fragrant broth that will fill you up!