Laksa Kelantan Asli
Hidangan tradisional · Malaysian
A traditional and aromatic Laksa Kelantan, featuring a rich, spicy fish-based broth infused with lemongrass, galangal, and turmeric, served with thin rice noodles and a variety of fresh herbs and accompaniments.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines500g
- Dried Chilies15-20
- Shallots150g
- Galangal50g
- Lemongrass3 stalks
- Turmeric20g
- Belacan (Shrimp Paste)1 tbsp
- Fish Bones200g
- Water2 liters
- Saltto taste
- Rice Vermicelli Noodles (Bihun)400g
- Bean Sprouts200g
- Laksa Leaves (Daun Kesum)1 bunch
- Mint Leaves1 bunch
- Cucumber1/2
- Red Onion1/2
- Lime2
- Sambal Belacanto taste
Langkah
- 1
Clean and boil the fish. Remove bones and skin, flake the flesh. Boil fish bones with water for about 1 hour to make fish stock. Strain and set aside.
- 2
Soak dried chilies in hot water until softened. Drain and blend with shallots, galangal, lemongrass (bruised), turmeric, and belacan into a fine paste.
- 3
Heat a little oil in a pot and sauté the spice paste until fragrant and oil separates.
- 4
Add the fish stock and flaked fish to the pot. Bring to a simmer and cook for at least 30 minutes, allowing flavors to meld. Season with salt.
- 5
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 6
Blanch bean sprouts briefly.
- 7
Prepare garnishes: finely slice cucumber and red onion. Chop laksa leaves and mint leaves.
- 8
To serve, place a portion of noodles in a bowl. Ladle the hot laksa broth over the noodles. Top with bean sprouts, cucumber, red onion, laksa leaves, and mint leaves. Serve with lime wedges and sambal belacan on the side.
