PART 1: THE FISH GRAVY
- 10 shallots (blended)
- A bowl of dried red chilies (blended)
- A thumb sized dried prawn paste (belacan)
- 1kg of mackerels (ikan kembung)
- A small bunch of laksa leaves (daun kesom)
- 2-3 stems of ginger buds (bunga kantan/siantan)
- 3-4 slices of asam keping (I have no idea it’s called in English)
- 2 teaspoon of cooking oil
- 1 – 1.5 litre of water (depending on how thick you want the gravy to be)
- Salt (to taste)
How to prepare the fish gravy:
Heat up the pot and put in some cooking oil. Fry the blended dried chillies for a few minutes. Add water. While waiting for it to boil, blend the fish, but don’t forget to remove the fishbones first. Pour the blended fish meat into the pot and stir. Then, add in the asam keping, daun kantan and daun kesom. Add salt and stir well. Let the gravy boil for like half an hour (the longer the better). There, you have the gravy ready.
PART 2: THE GARNISHES
- Chopped cucumber
- Chopped onion
- Chopped salad
- Chopped Bird’s Eye chilli peppers (cili padi la tu)
PART 3: THE NOODLE
1 packet of laksa to be soaked in cold water and leave it for 4 hours (the longer the better). A few hours before serving, pour in hot water to make it soft.
PART 4: HOW TO SERVE LAKSA KEDAH
Fill up your bowl with the softened laksa and the garnishes. Lastly, add in the fish gravy. And there you go, your Laksa Kedah is ready to be served! Enough for 4-5 servings.
Note: The Laksa Kedah recipe is shared and posted by Mrs. Julia Idaly of Navi Mumbai, India.