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Malaysian Recipe : Laksa Perlis

Preparation and cooking time : 45 mins
Serves 6 to 8
Per person : 9 g fat, 308 kcal (1228 kilojoules)


  • 1 kg fresh sardine
  • 1 litre water


  • 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


  • 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


  1. 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.
  2. 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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Last Modified: 11/28/11.