700 gm ikan kembung (mackerel)
3 cm ginger,bruised
2 slices asam gelugor
1 tsp salt
1.6 litres water
2 bunga kantan (torch buds)quartered lengthwise
6 stalk daun kesum
2 tsp salt
2-4 tbsp sugar
4-5 slices asam gelugor
500 gm fresh laksa noodles
Grind to a paste
15 dried chillies,remove seeds and soaked
4 fresh red chillies
2 stalk serai
1cm fresh turmeric
Blend into a paste with some water
1 small cucumber,finely shredded
1/4 fresh pineapple,shredded
1 medium onion,halved and sliced thinly
1 torch ginger,finely sliced
50 gm mints leaves
2 red chiies,thinly sliced.
1. Clean the fish and place fish ,ginger,asam gelugor and salt into a pan and add in 1 litre water. Bring to boil,cook until the fish are cook. Remove from the heat and let it cool. Remove fish from the water and separate fish meat from the bones. Strain fish stock,discard bones and solids.Set a side
2. Place ground ingredients into a large pan and add reserved fish stock and the remaining 600ml water. Add in the bunga kantan,daun kesum,salt,sugar and asam gelugor. Bring to the boil,reduce heat and simmer gently for 35 mint. Add in the fish and simmer for another 15 mints. Taste and adjust seasoning if necessary.
3.Bring a large pot of water to boil. Blanch the fresh laksa noodles in hot water for 1-2 mints. Drain noodles in a colander and run tap water over them to remove excess starch. Drain well before transferring to a serving dish.
4. To serve laksa,place a portion of the noodles in a deep bowl and pour on th piping hot gravy. Top with the shredded cucumber and pineapple,onions,chili and the rest of the ingredients.
Note this recipe was given to me by a friend.