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.