Laksa Kelantan

INGREDIENTS:

• 1kg basa fillets
• 500ml coconut cream
• 500ml water

• 1 brown onion, pureed
• 5 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 stalks lemongrass, bruised
• 3-5 pieces dried tamarind slices (substitute with a tablespoon or two of lemon juice)
• ½ Tbsp chicken powder
• 1 tsp pepper
• 1 tsp salt
• 1 Tbsp sugar

Salad suggestions –

• Lettuce or cabbage, thinly sliced
• Cucumber, julienned
• Spanish onion – sliced
• Bunga kantan (torch ginger flower) – thinly sliced
• Laksa leaves (aka polygonum aka Vietnamese mint)
• Pineapple, cut into thin strips
• Snake beans, cut into thin slices

Noodles –

• Rice spaghetti or rice sticks, cooked and drained

Sambal –

• 2 tomatoes
• 6 big chillies
• ½ tsp sugar
• 1 tsp salt
• 1 tsp belacan powder (optional)
• 1 tsp white vinegar or lemon juice

METHOD:

1. Poach or steam fish until cooked. Mince the fish in a food processor, then simmer along with all other sauce ingredients.
2. Adjust seasonings to taste.
3. To make sambal, combine all ingredients in a food processor and blend. Adjust seasonings before use.
4. Blanch noodles briefly in a separate pot of hot water, then strain and transfer into bowls.
5. Top with salad ingredients, sauce and sambal to serve.

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