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.

What's for iftar???

Managed to make my late mak's infamous laksa cina..its actually a personal request from my sis inlaw who's been craving for dat stuff for ages..esp after her failed attempt to cook one right before ramadhan..hihihi

frankly..i can't really remember what's the taste like..:D
[yes, i did note down the recipe from mak]
bohhh saja lahhhh

errrr...forgot to take pic lahh
next time ya..:)

recipe?

Mak's Laksa Cina

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:
shallot + onion
galanggal
garlic
dried chilli - seeded n soaked
lemongrass

lemon grass - smashed
Fishball
Fishcake
Tofu pok
Coconut milk

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.