Ingredient:
600 gm Flaked ikan kembong
50 gm Tamarind, strained
3-4 stalks Daun kesom (polygonum)
Salt to taste
Sugar to taste
4 litres Water
Spice Paste (grind together)
30 Fresh Shallots
1 tsp Belacan granules
2 stalks Lemon grass
10 no Dried chillies
10 no Fresh chillies
1.5 cm Lengkuas
0.5 cm piece Fresh turmeric
Method:
Mix water with tamarind and strain.
Bring tamarind water to the boil. Put in spice paste and daun kesom.
Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.
Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of shrimp paste (har koe).
600 gm Flaked ikan kembong
50 gm Tamarind, strained
3-4 stalks Daun kesom (polygonum)
Salt to taste
Sugar to taste
4 litres Water
Spice Paste (grind together)
30 Fresh Shallots
1 tsp Belacan granules
2 stalks Lemon grass
10 no Dried chillies
10 no Fresh chillies
1.5 cm Lengkuas
0.5 cm piece Fresh turmeric
Method:
Mix water with tamarind and strain.
Bring tamarind water to the boil. Put in spice paste and daun kesom.
Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.
Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of shrimp paste (har koe).
