Ingredients:
 | 600g cooked thick rice vermicelli
(laksa noodles) |
| 6 cups water |
| 4tbsp tamarind past, mixed with 1
cup water, and strained |
| 10-12 sprigs polygonum leaves |
| 1 3/4 kg wolf herring, steamed and
flaked |
| 4pcs dried tamarind skin |
| 3-4 wild ginger flowers, buds split
and stems smashed |
| 2tbsp sugar |
| salt to taste |
To blend :
| 40 dried chillies, soaked
|
| 180g shallots |
| 3pcs lemongrass
|
| 6 slices galangal |
| 1/2 x 1 x 2 inch dried shrimp paste
Garnish : |
| 1 cucumber, shredded
|
| 1/2 pineapple, sliced |
| 1/2 lettuce, shredded
|
| 3 red chillies, seeded and sliced |
| 1 onion, sliced
|
| 6-8 limes, halved |
| 1 sprig mint leaves
|
| black shrimp paste, mixed with a
little water |
|
Preparation: Boil ground ingredients, water and tamarind juice in pot, then
add polygonum, ginger flowers and tamarind skin and simmer for 15mins. Add fish, sugar and
salt, and simmer for a few mins. Remove ginger, tamarind skin and polygonum. Put noodles
in serving bowls, garnish with each garnishing ingredient, pour gravy and add 1 tsp black
shrimp paste.
|
