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Add a photoPower packed Thai laksa; creamy, spicy, tangy and awesomely scented with herbs.
Ingredientes
- For the broth/gravy
- 8 pieces kembung (small mackerel) - de-gut; leave the head on
- 1 piece dried tamarind
- 1 cup thick coconut milk
- 1 tbsp fish sauce
- 1/2 cup oil
- Salt to taste (taste broth before adding)
- For the laksa paste
- 4 dried red chilies
- 2 fresh red chilies
- 1 lemongrass
- 1/2 inch roasted belacan/shrimp paste
- 6 shallots
- 5 candlenuts/buah keras
- 1 inch fresh turmeric
- blend/process with some water for a thick paste
- To assemble (as needed)
- Noodles - blanch to soften
- Thai basil leaves
- Kaffir lime/limau purut leaves - shredded
- Pineapple cubes
- Cucumber stripes
- 1 bunga kantan/torch ginger bud - sliced thinly
- red chilies/bird eye chilies - sliced thinly
Direcciones
- Simmer fish with 1 liter of water till soft and tender.
- Remove from heat; drain stock and keep aside.
- Once fish is cool down, remove bones and flake it.
- Add fish in the stock and keep aside.
- Heat oil and fry curry paste till aromatic and oil splits.
- Pour in fish stock; add dried tamarind and season with fish sauce and salt.
- Simmer over low heat till broth starts to boil.
- Pour coconut milk into broth.
- Simmer for another 2-3 mins.
- Assemble noodles in bowl with basil and lime leaves, pineapple,
- cucumber, ginger bud and chilies.
- Pour broth over and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 3 servings | |
| Calories 587 | |
| Calories from Fat 463 | 79% |
| Total Fat 53.29g | 67% |
| Saturated Fat 17.33g | 69% |
| Trans Fat 0.94g | |
| Cholesterol 2mg | 1% |
| Sodium 506mg | 21% |
| Potassium 619mg | 18% |
| Total Carbs 30.22g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 19.67g | 13% |
| Protein 4.6g | 7% |
