Laksa Terengganu Asli
Hidangan tradisional · Malaysian
A rich and aromatic traditional Laksa Terengganu, featuring a flavorful fish-based broth infused with lemongrass, galangal, and chilies, served with thick rice noodles and fresh toppings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines500g
- Rice Noodles (Thick)400g
- Shallots150g
- Garlic5 cloves
- Galangal2 cm
- Lemongrass3 stalks
- Dried Chilies15-20
- Turmeric Powder1 tsp
- Shrimp Paste (Belacan)1 tsp
- Laksa Leaves (Daun Kesum)1 cup, chopped
- Mint Leaves1/2 cup, chopped
- Cucumber1/2, julienned
- Hard-boiled Eggs4
- Lime1, cut into wedges
- Chili Padito taste, sliced
- Saltto taste
- Water1.5 liters
Langkah
- 1
Boil the fish in water until cooked. Remove fish, reserve the broth. Flake the fish meat and discard bones and skin.
- 2
Soak dried chilies in hot water until softened. Drain and blend with shallots, garlic, galangal, lemongrass (bruised), turmeric powder, and shrimp paste to form a paste.
- 3
Heat a little oil in a pot and sauté the spice paste until fragrant and oil separates.
- 4
Add the reserved fish broth and flaked fish meat to the pot. Bring to a simmer.
- 5
Stir in chopped laksa leaves and mint leaves. Season with salt to taste. Simmer for another 10-15 minutes for flavors to meld.
- 6
Cook the thick rice noodles according to package instructions. Drain well.
- 7
To serve, place a portion of noodles in a bowl. Ladle the hot laksa broth over the noodles. Garnish with julienned cucumber, a hard-boiled egg half, lime wedge, sliced chili padi, and extra herbs.
