Laksa Kelantan

Ingredients

3kg laksa noodles
1kg ikan kembung
1kg thick coconut milk
3 stalks lemongrass
15 shallots
3 cloves garlic
3 slices dried tamarind
palm sugar and salt to taste

Garnishing:

1 cucumber, pared and julienned
300g beansprout
2 onions, finely sliced
2 bunga kantan, finely cut
15 stalks daun kesum, finely cut

Method

Boil fish with two bowls of water, dried tamarind slice (to remove the fishy odour) and 1 teaspoon salt. Let cool, debone and flake the fish. Pound it.

Blend the lemongrass, shallots and garlic finely.

Add 1 bowl of thick coconut milk to 3 bowls of water. Boil the mixture with the blended ingredients and two slices of dried tamarind over a low fire, stirring constantly. When a layer of oil surfaces, add pounded fish with salt and palm sugar. Continue to stir. Add thick coconut milk slowly until required thickness is achieved. To serve, pour the laksa gravy over the noodles and garnish with the sliced vegetables.


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