Laksa Kedah (Classic)
Hidangan tradisional · Malaysian
A classic and authentic Kedah-style Laksa, characterized by its rich, sour, and spicy fish-based broth, served with thick rice noodles and a vibrant array of fresh toppings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines500g
- Dried Chilies15-20
- Shallots10
- Garlic5 cloves
- Galangal2 cm
- Turmeric1 cm
- Lemongrass2 stalks
- Belacan (shrimp paste)1 tsp
- Tamarind paste2 tbsp
- Fish bones/heads200g
- Thick Rice Noodles (Laksa Noodles)400g
- Cucumber1
- Pineapple1/2
- Red Onion1
- Mint leaves1 bunch
- Bird's eye chilies2-3
- Saltto taste
- Water2 liters
Langkah
- 1
Boil fish, debone and flake the flesh. Reserve bones and heads for broth.
- 2
Soak dried chilies in hot water until softened, then drain.
- 3
Blend chilies, shallots, garlic, galangal, turmeric, lemongrass, and belacan into a paste.
- 4
In a large pot, boil fish bones and heads with water to create a fish stock. Strain and discard solids.
- 5
Add the blended paste to the fish stock and simmer for 30 minutes.
- 6
Stir in tamarind paste and flaked fish. Season with salt to taste. Simmer for another 15 minutes.
- 7
Prepare toppings: julienne cucumber and pineapple, thinly slice red onion, finely chop bird's eye chilies.
- 8
Blanch rice noodles briefly.
- 9
To serve, place noodles in a bowl, ladle the hot laksa broth over them, and top generously with all prepared toppings and mint leaves.
