LAKSA kantoi...

Hm..there are just some day of the week, when u feel so lazy...tired...dun feel like doin anything...n THAT coincidentally has to be the day that ITS ur turn to COOK...

ARGH...Y me again??? Din i just cook last week? hm..a week pass jus like dat..Cooking is just like blogging, when u have no idea, means no idea...
Hah..as usual, I'll go to my favourite blog site... waisekhong...scroll..scroll...

Hah..sudenly feel like eating this:


Although dikelaskan sebagai laksa gagal, but still edible la..(jus dun tell ppl dat its laksa) n some nice soul say its better than the first time i make liao...explanation: bcos i have this from malaysia:
Recipe:
Ofcourse I dun folo all la..hard to get stuff here oso..stuff like mint leave, sell sejambak 1...whole kampung oso can use dy....anyway, folo as much as I can la..hehe..

-beyond this line, members only area... (only for those who wana cook..if not, post ends here)
A)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency


Method:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.

Put tamarind juice, ground ingredients (A), water and fish stock in a pot.

Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes.

Add the flaked fish and seasoning to taste.

Continue to simmer for an extra 10 minutes.

To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.

Drain and put into a bowl.

Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.

Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.