Quick Laksa Kelantan
70% asli · Malaysian
A simplified version of Laksa Kelantan, using pre-made fish cakes and a quicker spice paste preparation to achieve a delicious, authentic flavor profile in less time.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Canned Sardines in Brine2 cans (approx. 400g)
- Dried Chilies10-12
- Shallots100g
- Galangal20g
- Lemongrass2 stalks
- Turmeric Powder1 tsp
- Belacan (Shrimp Paste)1/2 tbsp
- Chicken Stock1.5 liters
- Fish Cakes150g
- Rice Vermicelli Noodles (Bihun)300g
- Bean Sprouts150g
- Laksa Leaves (Daun Kesum)1/2 bunch
- Lime1
- Saltto taste
Langkah
- 1
Drain canned sardines, reserving some brine. Mash the sardines into a paste.
- 2
Soak dried chilies in hot water. Blend chilies with shallots, galangal, lemongrass, and belacan into a paste. Add turmeric powder.
- 3
Heat oil in a pot and sauté the spice paste until fragrant.
- 4
Add the mashed sardines and cook for a few minutes. Pour in chicken stock and reserved sardine brine. Bring to a boil, then simmer for 15-20 minutes.
- 5
Slice fish cakes and add them to the broth. Simmer for another 5 minutes. Season with salt.
- 6
Cook rice vermicelli noodles. Drain.
- 7
Blanch bean sprouts.
- 8
Chop laksa leaves.
- 9
Assemble by placing noodles in a bowl, pouring the broth with fish cakes over it. Top with bean sprouts and laksa leaves. Serve with lime wedges.
