[Ingredients]
Mackerel 1 kg
Dried Chilli 12pc
Red Chilli 5pc
Dried Shallots 50g
Garlic 2 cloves
Lemongrass 2 sticks
Galangal 30g
Yellow Ginger 10g
Ginger Flower (also known as Laksa Flower) 1pc
Pineapple 2 slices
Tamarind Peel
Tamarind Water 50g
Laksa Leaf
Belacan 25g
Sardines 1 can
Salt (to taste)
Palm Sugar (flavoring)
Laksa Noodles
Cucumber
Lettuce
Onion
Mint leaf
Penang Shrimp Paste 1tbsp
[Steps]
After washing the mackerel, put it in boiling water and boil it for 10 minutes. After removing the bones, crush it by hand
Prepare the soup base
Blender the following
*Remaining fish bones
*12 sticks of soaked dried chilli
* 5 red chilli
*50 grams of dried shallots
*Two cloves of garlic
*Two lemongrass
* 30 grams of galangal
*10g yellow ginger
Chop half of the ginger flower and put it in the ingredients you just blended
Prepare a pot of water, add the water from the fish you just cooked, to make a total of 1800 ml
Add all the blended materials after the water boils
Add laksa leaves, tamarind peel, tamarind water, 25 grams of belancan, sliced ​​pineapple
Cover up the lid, cook in medium heat for an hour
Filter the soup residue
Then add the crushed mackerel meat, and a can of crushed sardines
Add a little salt and brown sugar to taste, and boil for 15 minutes
Assemble the dish
Soak laksa noodles in boiling water for 30 seconds
Put the laksa noodles in the bowl and pour in the laksa soup base
Add other side dishes, cucumber, lettuce, onion, pineapple, mint leaves and ginger flower
If you like spicy food, you can add a little red chilli
Finally add a tablespoon of Penang shrimp paste
Done