Ingredients
For the broth/gravy
10 sardine fish - slit in the centre, remove the intensives, keep the head intact and wash thoroughly.
1 1/2 cup thick coconut milk
2 pieces of dried tamarind/asam keping
5 sprigs of asam leaves/daun kesum
1 small piece palm sugar.
1 small piece palm sugar.
Salt for taste
To blend /ground for a thick chilli paste
1/2 inch belacan/shrimp paste -roasted
(optional)
5-6 dried red chillies
5 shallots
1 inch ginger
1 inch ginger
Others
Noodles – blanched to soften
Cucumber - thinly sliced.
Cucumber - thinly sliced.
Fresh pineapples - diced/sliced
Red onion - slice into thin rings.
Red chillies - sliced
Method
Simmer fish with 1 litre of water over low
heat to extract stock and to cook the fish.
Drain and separate fish from stock.
Pour back stock in the pot.
Add chilli paste and tamarind.
Season with salt and palm sugar.
Stir and simmer over low heat.
Meanwhile discard heads and bones from fish.
Add the flesh with coconut milk and laksa leaves in the stock.
Keep it simmering.
Drain and separate fish from stock.
Pour back stock in the pot.
Add chilli paste and tamarind.
Season with salt and palm sugar.
Stir and simmer over low heat.
Meanwhile discard heads and bones from fish.
Add the flesh with coconut milk and laksa leaves in the stock.
Keep it simmering.
Pour broth on top and tuck in.
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