Asam Laksa Kedah

Ingredients

100g Shallots
30g Fresh Red Chillies

5g (10) Dried Red Chillies, soaked

30g Galangal

20g Turmeric

20g Stalks Lemongrass
10g Garlic
30g Belachan, toasted

500g Mackerel

2Lit Water

20g Polyganum Leaves (Daun Kesom)

10g Stalks Lemongrass, bruised

100g Tamarind Pulp, soaked with water

10g Tamarind Peel

250g Cucumber, cut into thin strips

100g Lettuces Leaves, cut into thin strips

50g Mint Leaves
50g Ginger Flower, sliced finely

5tbsp Prawn Paste, mixed with hot water

300g Laksa Noodles, scalded

1tsp Salt, or to taste

2tsp Sugar, or to taste 


Method :
1.Prepare the laksa paste; shallots, turmeric, lemongrass, galangal, garlic, fresh chillies, dried chillies & belachan. Blend together till become paste.


2.Cut and clean the fish. Bring water to boil, add the fish. Boil for approximately 5min. Remove the fish and let it cool down before you blend it. Boiled the remaining bones again for another 5min. Strain the fish stock into new/clean pot. 


3.Add the laksa paste ingredients, tamarind juice, tamarind peel & polygonum leaves, and boiled for 20min. Then add the fish flake simmer for another 30min. Salt and sugar to taste