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Ingredients: 600g cooked thick rice vermicelli (laksa noodles) 6 cups water 4tbsp tamarind past, mixed with 1 cup water, and strained 10-12 sprigs polygonum leaves 1 3/4 kg wolf herring, steamed and flaked 4pcs dried tamarind skin 3-4 wild ginger flowers, buds split and stems smashed 2tbsp sugar salt to taste To blend: 40 dried chillies, soaked 180g shallots 3pcs lemongrass 6 slices galangal 1/2 x 1 x 2 inch dried shrimp paste Garnish: 1 cucumber, shredded 1/2 pineapple, sliced 1/2 lettuce, shredded 3 red chillies, seeded and sliced 1 onion, sliced 6-8 limes, halved 1 sprig mint leaves black shrimp paste, mixed with a little water Preparation: Boil ground ingredients, water and tamarind juice in pot, then add polygonum, ginger flowers and tamarind skin and simmer for 15mins. Add fish, sugar and salt, and simmer for a few mins. Remove ginger, tamarind skin and polygonum. Put noodles in serving bowls, garnish with each garnishing ingredient, pour gravy and add 1 tsp black shrimp paste.
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