Laksa MedanJun 24 2015 · Recipe from Sumatera
Traditionally asam gelugur or asam keping, dried fruit of garcinia atrovirdis added into this dish to give acidity flavour. I replaced it with tamarind for convenience reason, as it is not easy to buy asam gelugur. You may use any type of noodles. I used dried kwetiau, a rice noodles which has similar shape to linguine pasta.
For the fist broth:
- 500gr, 1 whole ikan tenggiri, Spanish mackerel
- 1.5 liter water
For the paste:
- 10 shallots, peeled and chopped roughly
- 4 garlic; peeled and chopped roughly
- 6cm fresh ginger and turmeric
- peeled and chopped roughly
- 2 lemon grass, white part only, chopped finely
- 3 red curly chilies
- 2 bird eye chilies (or as your preference)
- 1 teaspoon shrimp paste or replaced with 2 tablespoons fish sauce
- 5 kecombrang, remove the outer layer and sliced 2 pieces finely and sliced 3 kecombrang into halves
- 3 lime leaves
- 1 tablespoon sugar
- 1 tablespoon salt to taste
- 2 tablespoons vegetable oil
- 75gr tamarind block, soaked with 200ml hot water, strain to make tamarind water
- a small bunch of kemangi, local basil or mint leaves
- 200gr fresh or kwetiau, follow the instruction on the packaging to prepare
- 2 red curly chilies, sliced thinly
- 3 shallots, peeled and chopped finely
- 2 small cucumber, removed the seeds and chopped into small cubes
- a small bunch of basil or some added mint leaves
- Gutted and clean the fish and fillet the fish.
- Bring to the boil 1.5-liter water and put the fillet fish and cook for 5-7 minutes. Remove the fish from the water and set aside.
- Put the head and bones of the fish into the hot water. In the mean time, remove the fish flesh from the skin and shredded. Set aside.
- Add the fish skin and bones back to the stock and simmer for 45 minutes.
- In the mean time, grind well all the paste ingredients. Set aside.
- Heat a large pan and add the oil and add the paste. Cook for around 3-4 minutes or until fragrant.
- Add the sliced kecombrang and sauté for few seconds and add 1.2-liter fish stocks and tamarind water. Add the halves kecombrang, kaffir lime leaves and small bunch of kemangi, sugar and season with salt. Add the shredded fish and simmer to fusion all the ingredients for 20 minutes. Check the final seasoning. You will have rich fish broth with fish pieces with bursting layers of sweet, sour and a little bit spicy flavour.
- To serve: prepare the kwetiau and follow the packaging instruction for dried noodles. For fresh kwetiau, simply divided the noodles into 4-6 individual serving bowls.
- Add the very hot broth, top up with chopped cucumber. Sprinkle with sliced chilies, chopped shallots and garnish with mint or basil leaves. Serve immediately.