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Malaysian Recipe : Laksa Perlis
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Preparation and cooking time : 45 mins
Serves 6 to 8
Per person : 9 g fat, 308 kcal (1228 kilojoules)
Ingredients:
- 1 kg fresh sardine
- 1 litre water
A:
- 10 dried red chilies, soaked
- 5 bird's chilies
- 10 shallots
- 300ml water
- 1 stalk lemon grass
- 5 pcs tamarind skin
- 2 stalks wild ginger flower, sliced
- 5 sprigs daun kesum
- 2 chicken stock cubes (Maggi)
- Sugar to taste
- 500g laksa noodles, blanched
Garnishing:
- 10 hard boiled eggs
- 10 bird's chilies, sliced
- 3 onions, sliced
- 8 sprigs 'selum' shoots
- 8 sprigs 'putat' shoots
- 6 lime, cut into wedges
Directions:
- Boil fish in water until cooked. Reserve stock, deboned fish and blend fish meat with ingredients A until fine. In a saucepan, stir in reserve stock, blended ingredients and Chicken stock cubes (Maggi). Add in water, lemon grass, tamarind skins, wild ginger flower, 'daun kesum', salt and sugar to taste.
- Bring to boil and reduce heat. Simmer for 30 minutes or until sauce slightly thickens. Serve laksa noodles together with garnishing.
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