This laksa uses a lot of leaves and herbs you would get in a Malay garden. When I was a young girl, my grandma in the midst of cooking something in her kitchen would holler out and I would go out and pluck the leaves and herbs she needs for her cooking
Broth must be made by one person only
Serves 4 - 5 people
A wonderful, fragrant broth that will fill you up!
Ingredients for broth:
1 ½ (375ml) oil
800g mackerel/ ikan parang (7-8 fishes)
300g onions (about 5)
50g garlic (about 12)
20g ginger (3 inches)
2 liters fish stock 2 liters
2 stalks lemongrass
4 pieces of assam keping
3 tbs chili boh
4 tbs curry powder
1 tsp rempah ratus (fenugreek, mustard seed, fennel, cumin)
Stuff that goes in the laksa:
1 packet spaghetti
Daun kesum (Vietnamese mint)
Bunga kantan (Torch Ginger)
Boil fish in 2 liters of water for 15-20 minutes.
Once boiled, debone it and blend with 500ml of the fish stock. Blend onions, garlic, lemongrass, ginger, belacan with 300ml water.
Heat up oil, fry blended ingredients until pecah minyak. Add cilli and rempah with some salt, fry until a little crispy (about 5 mins)
Pour in stock first or else it would curdle. Close and let simmer on medium (3-5 mins) until it boils.
Stir in blended fish and assam keping.
Add in santan with ¼ cups more of water and finally kerisik. Stir it around to make sure the kerisik dissolves in the broth.
Lower fire to the lowest simmer for 15-20 minutes. Add salt to taste.
Assembling it with the rest of the ingredients:
Start with the spaghetti and slowly layer it with all the vegetables and herbs.
Then ladle in a generous amount of broth and eat it with sambal belacan.
Just before eating it, squeeze some lime over it so it cuts through the richness of this laksa.