This is a rich laksa using mackerel. Made from scratch a range of flavourings are added to create a coconut cream based soup with noodles, bean sprouts and cucumber.
2 1/2 cm ginger
2 pieces dried tamarind slices
1 teaspoon ground white pepper
2 cups (500ml) coconut cream
6 cups (1 1/2 litres) water
500g thick rice noodles or laksa noodles
1 pinch salt, to taste
1 cucumber, cut in matchstick slices
2 long Chinese beans, sliced finely
150g bean sprouts, blanched
6 small limes, halved
sambal belacan, to taste
Preparation:20min › Cook:20min › Ready in:40min
Simmer the cleaned whole fish in a saucepan of water until cooked. Remove fish and let cool before separating the flesh from the bone. Mince the flesh. Strain the stock.
Blend the shallots and ginger together until a puree. Add to the stock and tamarind then heat.
Once the soup base is boiling add in the minced fish and coconut milk making sure to stir frequently to prevent curdling. Turn down the heat and simmer for another 20 minutes or until the soup thickens. Salt to taste.
Blanch the noodles in boiling water, drain and set aside.
Serve the laksa noodles in a bowl, ladle some soup on top and add garnish.
For a different variation called laksam. The noodles used would be a wide flat rice noodle instead of the round laksa noodles.