Quick Laksa Terengganu
70% asli · Malaysian
A simplified version of Laksa Terengganu, using pre-made fish cakes and a quicker broth preparation, perfect for a weeknight meal while retaining the essential flavors.
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 total)
- Rice Noodles (Thick)400g
- Fish Cake200g, sliced
- Shallots100g
- Garlic3 cloves
- Lemongrass2 stalks
- Dried Chilies10-15
- Turmeric Powder1 tsp
- Shrimp Paste (Belacan)1/2 tsp
- Laksa Leaves (Daun Kesum)1/2 cup, chopped
- Cucumber1/2, julienned
- Lime1, cut into wedges
- Chili Padito taste, sliced
- Saltto taste
- Water1.5 liters
Langkah
- 1
Drain canned sardines, reserving the liquid. Mash the sardines coarsely. In a blender, combine shallots, garlic, lemongrass (bruised), dried chilies (soaked and drained), turmeric powder, and shrimp paste. Add a little water to blend into a paste.
- 2
Heat a little oil in a pot and sauté the spice paste until fragrant. Add the mashed sardines and cook for 2 minutes.
- 3
Pour in the reserved sardine liquid and 1.5 liters of water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4
Add sliced fish cake and chopped laksa leaves. Simmer for another 5 minutes. Season with salt to taste.
- 5
Cook rice noodles according to package directions. Drain.
- 6
Serve noodles in bowls, ladle the laksa broth over them. Garnish with julienned cucumber, lime wedges, and sliced chili padi.
