• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 packet spaghetti (boiled as per instructions) or 1.5kg dried thick rice vermicelli, soaked, scalded and drained
  • 5kg wolf herring or mackerel, steamed, boned and meat flaked
  • 2 coconuts, grated, add enough water and squeeze to obtain 3 litres coconut milk
  • 35g desiccated coconut, wok fried till brown and oil is released (kerisik)
  • 4 pieces dried tamarind skin
  • Salt and sugar to taste
  • [Ground spices]
  • 35g dried chillies
  • 120g shallots
  • 20g garlic
  • 15g ginger
  • 2½ cm fresh turmeric root
  • 25g galangal
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp fennel powder
  • 3 stalks lemon grass
  • 3g belacan
  • 5 tbsp oil
  • [Garnishing]
  • 250g prawns, shelled and boiled till cooked
  • 1 cucumber, peeled and shredded
  • 2 onions, cut into rings
  • 250g beansprouts, tailed
  • 1 cup mint leaves
  • 1 red chilli, cut finely
  • 3 limes, quartered

Instructions

  1. Heat oil in a deep pot and sauté ground ingredients for 2-3 minutes. Add coconut milk, dried tamarind skin, flaked fish and kerisik. Cook to a boil then reduce the heat and simmer for 10-15 minutes, stirring occasionally. Season with salt and sugar to taste.
  2. Serve with spaghetti or rice vermicelli in individual serving bowls. Pour laksa gravy over and add garnishing.

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