Terengganu version of RICE NOODLE

Laksa Terengganu

Ingredients

·         1kg mackerel

·         1 tsp salt

·         1 grated coconut with enough water added and squeezed for 1.5 litres coconut milk

·         1.5kg dried laksa noodles, boiled until just right to the texture or al dente (or use fresh thick rice noodles, scalded in boiling water and well drained)

Ground ingredients (A)
20g (22 pieces) dried chillies, soaked
175g shallots
2cm galangal
1cm fresh turmeric root
20g ground black pepper
3 stalks lemon grass, use the white part only
1cm knob ginger

Ingredients (B)
3–4 pieces dried tamarind skin, if not available substitute with 30g lime juice
8 stalks polygonum leaves (daun kesum)

Seasoning
1–2 tsp salt or to taste
1 tsp sugar or to taste
tsp monosodium glutamate

Garnish
1 cucumber, halved and soft centres discarded and shredded
200g bean sprouts, tailed and scalded briefly
1 wild ginger bud (bunga kantan), sliced finely
Some mint leaves
Some basil leaves
5 small limes, halved

Method

Season fish with salt. Boil 1 litre water in a pot and drop in the fish. Remove the fish when eyes pop out. Flake the fish and leave aside.

Strain the fish stock clean from bones and add ground ingredients (A). Bring to a boil. Lower heat and simmer the gravy for 10 minutes. Add ingredients (B) and pour in the coconut milk. Simmer for another 15–20 minutes, stirring frequently. Adjust seasoning to taste.

To serve, put some thick rice noodles in individual serving dishes and garnish with a little of each garnishing ingredient, then pour the hot fish stock or gravy over.