Laksa Kelantan with Coconut Milk
65% asli · Malaysian
A creative twist on Laksa Kelantan, incorporating coconut milk for a richer, creamier broth while retaining the signature spicy and aromatic fish base. This variation offers a different textural and flavor experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines400g
- Dried Chilies12-15
- Shallots120g
- Galangal40g
- Lemongrass2 stalks
- Turmeric15g
- Belacan (Shrimp Paste)1 tbsp
- Fish Bones150g
- Water1.5 liters
- Coconut Milk (full fat)200ml
- Saltto taste
- Rice Vermicelli Noodles (Bihun)400g
- Fish Cakes100g
- Bean Sprouts150g
- Laksa Leaves (Daun Kesum)1/2 bunch
- Mint Leaves1/2 bunch
- Lime2
- Fried Shallotsfor garnish
Langkah
- 1
Prepare fish stock by boiling fish bones in water for 1 hour. Strain and set aside.
- 2
Boil and flake the fish. Set aside.
- 3
Blend soaked dried chilies, shallots, galangal, bruised lemongrass, turmeric, and belacan into a fine paste.
- 4
Sauté the spice paste in oil until fragrant and oil separates.
- 5
Add fish stock and flaked fish. Simmer for 20 minutes. Stir in coconut milk and sliced fish cakes. Heat through gently without boiling. Season with salt.
- 6
Cook rice vermicelli noodles. Drain.
- 7
Blanch bean sprouts.
- 8
Chop laksa leaves and mint leaves.
- 9
Serve by placing noodles in a bowl, ladling the creamy broth over them. Garnish with bean sprouts, laksa leaves, mint, and fried shallots. Serve with lime wedges.
