In Malaysia, almost every state has its own version of Laksa. Today we’re sharing Kedah’s version, which consists of a thick fish-based gravy, poured over noodles and fresh vegetables. Also known as “Laksa Utara”, this dish is highly popular and definitely one of the easier laksa to prep and cook.
|1 kg Sardine|
|6 Tamarind Slices|
|2 Torch Ginger Flower (Bunga Kantan)|
|15 pcs Vietnamese Coriander (Daun Kesom)|
|1 Red Onion (quartered)|
|2 Shallots (whole)|
|5 Red Chilli|
|5 Red Cili Padi|
|30g Cili Paste (Cili Boh)|
|1 tbsp Salt|
|3 L Water (or enough to cover fish)|
|Noodles & Garnish|
|1 packet Laksa noodles|
|1 Red Onion (sliced)|
|5 Green Cili Padi (sliced)|
|2 pcs Iceberg lettuce (sliced)|
|1 Cucumber (julienne)|
|2 Eggs (boiled & halved)|
- In a big wok, boil the fish using enough water to cover all the fish for about 20 minutes. Regularly skim off the thick froth that rises to the top .
- Once cooked, remove fish from the wok & allow to cool. Keep the fish broth for later.
- Debone the fish, removing head & fins. Make sure to remove all the smaller bones Blend the fish flesh with onions, shallots, chillies, chilli paste & belacan and 1 litre of fish broth until fine & smooth.
- In a pot, pour the blended fish mixture with torch ginger flower, lemongrass, & tamarind and cook on medium heat for 15 minutes. Add in 2 cups of fish broth.
- Adjust to preferred consistency . Cook for another 5 minutes until it boils.
- Once boiled, add salt & stir. Then add the vietnamese coriander & let it continue to boil for 5 minutes.
- In a clean pot, boil some water (enough to cover the noodles) & put the laksa noodles in (following the package instructions) usually around 10 minutes.
- Drain the noodles & put them into cold water to stop the cooking. Divide noodles immediately into serving bowls.
- Prepare the laksa - Pour the hot broth into the bowl & put some sliced chillies, onions, lettuce, cucumber and boiled egg on top. Serve hot.