Recipe courtesy of Nik Michael Imran
- Boil fish with with enough water to cover the fish and some sun dried asam fruit.
- Once cooked, turn off the heat. Transfer fish to a bowl and remove fish flesh from the bones. Set aside. Remove and discard sun dried asam fruit.
- Using a fork, mash up the fish flesh.
- Blend the fish bones with the previously boiled stock, then sieve into a pot. This will be the base for the broth.
- Toss the fish meat into the pot and bring to a boil.
- Blend rehydrated chillies, shrimp paste, galanggal and lemongrass.
- Into the broth pot, add blended ingredients, asam jawa, asam keping, torch ginger, Vietnamese coriander, fish sauce, sugar and salt. Once boiling, bring the flame down to a simmer and leave it on the fire for an hour.
- Serve with laksa noodle and condiments.
- 7-8 small Ikan Parang & Kembung
- 20 Dried Chillies, rehydrated
- 1 inch Shrimp Paste
- 3 Lemongrass
- 1 inch Galanggal
- 1 pack Tamarind Paste
- 4tbs Fish Sauce
- 6 Sun Dried Asam Fruit (Asam Keping)
- 3 Torch Ginger (Bunga Kantan)
- 1 bunch Vietnamese Coriander (Daun Kesum)
- Water, Enough to cover fish with another 2 cups to dilute final mix
- 150g Laksa Noodle
- 1 – 2g Red Chilli
- ½ Lime Juice, to taste
- 1tbs Petis Udang
- 5 pieces Mint Leaves
- 1tbs Cucumber, julienned