Laksa
Laksa is a popular spicy noodle soup commonly found in Southeast Asian cuisine, particularly in Malaysia, Singapore, and Indonesia. It typically consists of rice noodles in a flavourful and aromatic broth made with coconut milk, spices, and herbs. There are various types of laksa, such as curry laksa and assam laksa, which differ in their base flavours and ingredients. Common toppings include shrimp, chicken, bean sprouts, and sliced fish cake.
Equipment
- Pot
- Blender
- Sieve or strainer
Ingredients
For Fish Broth
- 1 kg mackerel
- Some hot water
- 1 shallot
- 2 cloves garlic
- 2 pieces tamarind slice
For Fine Grind
- 4-5 shallots
- 3 cloves garlic
- 1 red onion
- 15-20 dried red chillis
- ½ small bowl anchovies
- 1 inch fermented shrimp paste
For Gravy
- 1 stalk torch ginger flowers
- 1 bunch Vietnamese coriander leaves
- 2 pieces tamarind slice
- Enough water to grind
Condiments
- 1 cucumber
- 2 red onions
- Bird's eye chilli
- Salad leaves
- Eggs boiled
- Lime
Instructions
- Boil fish whole with shallots, garlic and tamarind slices until cooked.
- Remove from heat and allow to cool before de-skinning, filleting, and deboning. Set aside.
- Slice torch ginger flowers and stalk into quarters. Clean kesum leaves and remove the stalk.
- Soak dried chilies and anchovies separately in warm water. Set aside.
- Roughly chop shallots, garlic, onions and blend with the dried red chili (drained) and the anchovies (with soaking liquid).
- Blend the boiled fish with some belacan and the fish broth until smooth.
- Grind the leftover bones as well in water or fish broth and run through a fine mesh sieve.
- In a pot, mix the broth, fish and fish bone mixture, and aromatics. Stir and let simmer for 15 minutes.
- Add the torch ginger, tamarind slices, kesum leaves, andsalt. Stir for another 20 minutes. Adjust for seasoning.
- Serve with blanched rice noodles and with condiments ofyour choice (boiled eggs, cucumber slices, red and green chilies, coriander leaves).
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