This laksa recipe is from Datin Munira Salinger, and was first published in Flavours June 2012 issue. Click the link for the full story on Malaysian laksas.
LAKSA KUAH PUTIH
thick rice noodles (laksa) or spaghetti
200g flaked fish (tenggiri, kembung or selayang, steamed, deboned and flaked)
100g shallot paste
30g ginger paste
3 pieces asam gelugor (garcinia atroviridis)
1 litre fresh coconut milk (from 2 grated coconuts)
1 tbsp pepper
1 tbsp salt
sugar, to taste
8 fresh red chillies
5g belacan (dried shrimp paste), toasted
lime juice, to taste
cucumber, peeled, cored and shredded
long beans (raw), finely sliced
laksa leaves (daun kesum), finely sliced
turmeric leaves (daun kunyit), finely sliced
onion, finely sliced
hard-boiled eggs, halved or quartered
To make kuah putih
In a pot, bring the fish, pastes, asam, and coconut milk to boil on low to medium heat, stirring from time to time. Season to taste with pepper, salt and sugar.
The gravy should be barely salty and sour, as the condiments of sambal belacan and lime are added at the table for adjusting to individual taste.
To make sambal
Pound the chillies and belacan together, and season to taste with lime juice.
Place a serving of laksa noodles in a soup plate and add toppings. Ladle the kuah over, and garnish with a wedge of lime and teaspoon of sambal.