Kuala Perlis Laksa

Stuff

  • 500g of rice noodles – boiled & drained
  • 500g whole mackerel – gutted & cleaned
  • 250g whole white fish (eg flounder, gurnard) – gutted & cleaned
  • 125g onion – rough chopped
  • 1 tspn dried chili flakes – reduce if you want less hot
  • 12g shrimp paste
  • 50g galangal – rough chopped
  • 3 sprigs Vietnamese Mint – leaves only
  • 50g Tamarind liquid
  • 1 litre water – I use then water from boiling the fish (drained
  • salt to taste
  • 4 eggs – boiled and halved **
  • 10g fresh chillies – chopped
  • 2-3 sprigs parsley or Cilantro – sliced ​
  • ​1 small cucumber – fine julienne

Method

  • Boil the mackerel & white fish until cooked. Separate the flesh from the bones.
  • In food processor blend together onion, galangal, dried chili & shrimp paste – Put into a large pot
  • In food processor blend the fish flesh – put in the same pot.
  • In food processor grind the fish bones until crushed – strain thru a sieve (use some of the 1 litre of water to get all the goodness) – put in the same pot.
  • Add the remaining water to the pot – mix well
  • Add Vietnamese Mint & Tamarind – season.
  • Bring to a boil and remove from heat.

Serve

  • In a bowl
  •  – serving of noodles (pref chopped into short length)
  •  – pour over hot laksa
  •  – decorate with eggs, fresh chillies, parsley/cilantro & cucumber julienne

For the perfect boiled egg

  • eggs in small pot
  • enough cold water to cover the eggs
  • lid on
  • bring to boil – turn heat off immediately
  • sit for 10 minutes – do not remove the lid
  • remove eggs from hot water – plunge into cold water until cool

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