Another Side of Laksa...

This one particular laksa is a family recipe handed down to me by my late mother inlaw...everybody's fav in the family esp my inlaws.. not-so-tedious preparation but u hafta get the freshest fish possible for the best result..
here we go...
this version is slightly different from the usual laksa cina that made of chicken meat n prawn
[no pic at the moment since the last time i made it i forgot to snap any]

Mak's Laksa Cina

Ingredients :

  • Ikan parang - scrape the fish meat then mix with tapioca flour and white peper with salt n sugar to taste..form oblong balls then deep fry till cooked. Boil the remainings till cooked, then finely blended n strained to get fish stock.
finely grounded:

  • 10 shallot
  • 1 1/2" galanggal
  • 6 garlic
  • 10 dried chilli - seeded n soaked
  • 5 lemongrass lemon grass - smashed

  • Fishball
  • Fishcake - sliced
  • Tofu pok - cut into smaller size
  • Coconut milk extracted from 2 coconut
  • oil for sauteeing
for garnishing:
  • cucumber - shreded
  • beanspout - tailed
  • calamansi
  • coriander leaves/chinese parsley
  • fried onion
  • omelette/boiled egg - optional
  • meehoon - blanced
Heat oil then saute grounded paste till aromatic n oil surfaced. Add in lemongrass and fish stock. Simmer for awhile then add in cocnut milk. Add in fishball n ikan parang's ball n slice fishcake. Let the gravy simmer for a while. Season with salt and pepper to taste. lastly add in tofu pok
Put some meehoon in a bowl and put garnishing stuff . Ladle gravy on top. ready to be serve.


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