MALAYSIAN FOODTraditional Food In Malaysia

Ingredients

Quantity

Procedures

Water
Mackerel (Ikan Kembung)

6-8 litres
2 kilos

Boil the fish for 5 minutes.
Debone the fish. (Detailed steps here)
Separate the heads and smash them.
Then along with the bones, add back to the pot of simmering stock.
 Simmer for another 15 minutes.

Ingredients
Blended –
blue ginger (galangal/lengkuas) ginger flower (bunga kantan)
lemon grass (serai)
yellow ginger (kunyit)
shallots
dried chillies

2 inch
4 stalks
8 stalks
2 pieces
30
60 pieces

6.      Soak the dried chilies in warm water
7.      Blend along with the rest of the prepared ingredients into a smooth paste.  
8.      Add to the broth

tamarind paste (assam paste)
laksa leaves (daun kesum)
dried tamarind skins
dried shrimp paste (belachan)

2 bowls
2 bowls
6 pieces
2x2x1 in piece

9.      Add the Assam water into the pot.
10.  Add the rest of the ingredients to the pot and simmer for 45 minutes.

Finishing the broth
deboned fish meat
sugar and salt

11.  Adjust with sugar and salt, to taste.
12.  When you are about to serve, add the deboned fish meat

Preparing the Noodles
Rice Noodles

2.5 kg

13.  Blanched the noodles in boiling water for half a minute
14.  Add the laksa broth, placing larger pieces of fish on top

Garnishing the bowls
cucumber (julienned)
pineapple (julienned)
red onions (sliced)
mint leaves
ginger flower (diced)
chilies (sliced)
prawn paste (heh kou)
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15.   Add the garnishes and serve. Alternatively, provide them as self-service at the dining table.