Serve 5-6 persons
BAHAN-BAHAN KUAH:
1 packet Dried Laksa - soak for 1-2 hours & blanched
1 packet Dried Laksa - soak for 1-2 hours & blanched
1 kg Mackerel Fish
8 Shallots - blend
1 scoop Chili Paste or to taste
1/2" Belachan
Dried Tamarind Pieces*
Tamarind Paste* (* until a bit sourish)
Galangal Flower
Daun Kesum / Polygonum
Salt, Sugar
GARNISH:
Cucumber, Salad, Polygonum/Basil/Pudina Leaves, Chilies, Boiled Egg, Lime
8 Shallots - blend
1 scoop Chili Paste or to taste
1/2" Belachan
Dried Tamarind Pieces*
Tamarind Paste* (* until a bit sourish)
Galangal Flower
Daun Kesum / Polygonum
Salt, Sugar
GARNISH:
Cucumber, Salad, Polygonum/Basil/Pudina Leaves, Chilies, Boiled Egg, Lime
METHOD:
1. Boil fish & debone.
Blend with stock water & additional water.
Place in pot with remaining ingredients until boiled.
2. Serve gravy with laksa & garnishes.
2. Serve gravy with laksa & garnishes.
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Teringin pula nak makan Laksa Taiping sebab dah lama tak buat. Dah tayang dua kali sebelum ni kat sini & di sini. Along bubuh resepi kat sini lagi supaya mudah para pembaca nak rujuk. Kali ni Along tambah daun selasih & pudina dalam bahan tabur sebabtengah lebat tumbuh kat belakang rumah.
By: AlongRoz@HomeKreation
Hidangan: 5-6 orang
BAHAN-BAHAN KUAH:
1 bungkus Laksa Kering - rendam & celur
1 kilo Ikan Tenggiri / Kembung
8 ulas Bwg Merah - blend
1 senduk Cili mesin
1/2" Belacan
Asam Keping*
Asam Jawa* (* secukup masam)
Bunga Kantan
Daun Kesum
Garam, Gula
BAHAN2 TABUR:
Timun, Daun Salad, Daun Kesum/Pudina/Selasih, Cili, Telur Rebus, Limau & Petis
CARA2:
1. Rebus ikan & buang tulang.
Blender isi ikan & rebus dgn air rebusan ikan tadi dan kesemua bahan2 lain sehingga masak & mesra rasa.
2. Hidangkan dgn laksa dan bahan2 tabur.
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