Siamese Laksa @ 泰式叻沙

% of readers think this story is Fact. Add your two cents.

3 ikan kembung (chubb mackerel) gutted & scaled
8 slices asam keping/gelugor )dried tamarind skin)
6 kaffir lime leaves
20 stalks daun kesum/Vietnamese coriander/mint
4 TB brown sugar
3 tspn  salt
1 tspn  seafood granules
400ml  thick coconut milk
3 cups  water
1 pkt dried thick vermicelli. soaked an hour before boiling(EKA brand)

Method :
(1)     Bring 3 cups water to a boil. Add mackerel, lower heat to medium low and poach for 15 minutes. Remove fish when cooked. Strain liquid with a metal strainer.  Keep the stock for later use.

(2)    once fish is cool enough to handle, remove bones and flake the meat. Break into small chunks.(3)    Preheat wok with 1 cup cooking oil, fry blended paste & kaffir leaves till fragrant or oil separate (pecah minyak), then add in asam keeping/gelugor, daun kesum, water and coconut milk. Let to boil for 15 minutes.

(4)    Next, add in fish meat flakes, sugar & salt to taste, seafood granules and continue simmer for another 10 mintues.

(5)    soaked EKA dried Laksa noodle for an hour before boiling, then boil till soften. And then serve with laksa gravy and garnish with the ingredients. 

I skipped mint leaf cause ran out of stock. So, gather whatever I have and serve. I was really really good.

It was well received by everyone and thumbs up by my friend & her family.  Hope you will like it too ! Enjoy.