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Recipe by Debbie Teoh.
8g (about 30) kaffir lime leaves
6 stalks turmeric leaves (daun kunyit), sliced
10 dried chillies, soaked to soften
6 red chillies
3/4 tbsp belacan
4cm (about 24g) galangal
8 stalks lemongrass
25 shallots, peeled
10 cloves garlic, peeled
5cm (40g) fresh turmeric
1 torch ginger flower, sliced thinly
1.3kg mackerel (ikan kembung), cleaned
1 litre water
2 stalks lemongrass, bruised
salt, to taste
8 to 12 tbsp cooking oil
50g tamarind pulp mixed with
500ml coconut milk
1 tbsp sugar
salt, to taste
1 bunch mint leaves
1/2 pineapple, cut into julienne strips
torch ginger flower, sliced
large onions, sliced
red chillies, sliced
1kg laksa noodles, scalded
100ml hae ko (prawn paste) mixed with 50ml hot water
Place the spice paste ingredients in a food processor and blitz to a paste.
Place the fish in a large pan with the water, lemongrass and salt, and bring to a boil. Once the fish is cooked, remove it from the liquid and allow to cool before deboning and reserving the flesh.
Return the bones and fish head to the liquid, and simmer for 20 minutes. Remove from heat, allow to cool, then blend till fine. Sieve the stock several times to make sure there are no bone bits in it. Set aside.
Place the cooking oil in a wok and saute the spice paste; add more oil if spice paste sticks to the pan.
Once it’s fragrant, add in tamarind juice, water, half the fish and the stock. Bring to a boil Stir in coconut milk, sugar and salt, then remove from heat.
Place the noodles in a bowl, top with the garnishing ingredients and ladle the hot laksa broth over. Drizzle with hae ko mixture just before serving.