Siamese Laksa (Laksa Lemak)
This super tasty Siamese Laksa a.k.a. Lemak Laksa has all the deliciousness of asam laksa and the creaminess of curry laksa. It is a must try!
Keyword : laksa lemak, siamese laksa
Ingredients
- 3 ikan kembung (yellowtail or chubb mackerel) gutted and scaled (about 20 oz/567g)
- 3 tbsp vegetable oil
- 4 slices asam gelugor (dried tamarind skin)
- 6 kaffir lime leaves
- 20 stalks daun kesom (polygonum/Vietnamese coriander or mint)
- 1 tbsp sugar
- 2 tsp salt
- 1 can coconut milk (14 oz/414 ml)
- 2¼ cups water (540ml)
- 10 oz dried thick vermicelli (283g) or 2 packets (30 oz/950g) fresh thick rice noodles**
Garnish
- 1 small cucumber (julienned)
- ½ pineapple (julienned)
- 1 red onion (thinly sliced)
- 2 red chilies (seeds removed and thinly sliced)
- 6 stalks mint leaves (stem removed)
- 2 bunga kantan / torch ginger (thinly sliced) (optional)
- 4 tbsp hei ko (sweet shrimp paste)
- 1 lime (cut into wedges)
Spice Paste
- 7 dried chilies (seeded, soaked in warm water, and drained)
- 3 red chilies (seeded and cut into pieces)
- 10 shallots (peeled and cut into quarters)
- 2 stalks lemongrass (bottom third only, thinly sliced)
- 2 inch galangal (60g)
- 1 inch fresh turmeric (peeled)
- 6 candle nuts or macadamias
- ¾ inch cube belacan (shrimp paste), toasted
Instructions
- Blend spice paste ingredients with ¼ cup (60ml) water. Transfer to a bowl.
- Bring 2 cups (480ml) water in a large pan 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. You should get about 1 cup (240ml) fish stock.
- When fish is cool enough to handle, remove bones and flake the meat. Break into small pieces but keep some in bigger chunks.
- Heat vegetable oil in a large pot and stir fry ground spice paste and kaffir lime leaves until fragrant, about 5 minutes. Add fish stock, coconut milk, and 2¼ cups (540ml) water.
- Add asam gelugor and daun kesum.
- Return flaked fish to the pot.
- Bring soup to a gentle boil. Season with sugar and salt. Lower heat, and allow it to simmer to 10 minutes.
- Cook dried thick vermicelli in boiling water for a minute. Then turn off heat and let it soak for 6 to 8 minutes until soften. Remove and drain before serving.
- Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, and torch ginger (if available). Pour gravy over the noodles.
- Serve immediately with hei ko (shrimp paste) and lime wedges.
Notes
** Fresh thick rice noodles should be cooked in boiling water for 1 to 2 minutes. Remove and strain before serving.
Nutrition
Calories: 653kcal
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