Ok guys, we won’t lie to you, this is gonna take some time coz there is a lot of prep work to do. But we feel we’ve managed to make it look as simple as possible for you to be able to follow.
|2 big Onions|
|1 inch Turmeric|
|2 inch Ginger|
|2 inch Galangal|
|6 Lemongrass (stems only)|
|7 cloves of Garlic|
|1 cup Water|
|125 g Dried Prawns|
|380 g Fresh (L) Prawns (shells off)|
|9 Mackerel (approx 830g)|
|5 cups Water|
|½ cup Cooking Oil|
|1 Cinnamon Stick|
|2 Star Anise|
|“Blend A” mixture|
|½ cup Curry Powder|
|Blended Dried Chili|
|600 ml Coconut Milk|
|2 tsp Chicken Stock|
|2 tsp Salt|
|2 tsp Sugar|
|2 tsp Asam Jawa|
|3 tbsp Kerisik (coconut oil)|
|2 tbsp Ginger Flower (sliced)|
|2 tbsp Kesum Leaves (sliced)|
- Cut and blend the onions, turmeric, ginger, galangal, lemongrass, garlic and water.
- Boil the fish for 10mins on medium heat, remove from pot, and de-bone. Keep fish meat & and fish stock.
- Pour 3 cups of water & boiled fish meat - blend for 1 minute, set aside.
- Pour 2 cups water in blender with dried prawns* - blend, add fresh prawns and blend until smooth.
- Mix blended Fish and Prawn in a large bowl, set aside
- Heat oil then add the spices
- Pour in blended onions mixture and stir
- Add the blended chilli and cook until fragrant, then add coconut milk
- Add in the Fish & prawn mixture
- Add 3 cups fish stock, add kerisik, ginger flower and kesum leaves - simmer for at least 20mins. This is the laksa soup.
- To Serve :
- Add your cooked pasta to a dish of your choice
- Garnish with shredded cucumbers, beansprouts, diced salted radish, chopped long beans, thinly sliced onions, half a lime and sambal
- Pour your laksa soup over
We used special dried prawns from Sarawak, but you can use regular ones too.