Laksa Kedah

This is my 1st dish for Perlis and Kedah month.Super yummy laksa.This laksa is very different from other laksa.It like Penang Asam Laksa.Sour and spicy.

Here is the recipe :

Ingredients :
Recipe source : Reizanie's Recipe Collections

1kg mackerel
6 pcs tamarind
1 packet dry mee laksa ( you can buy it at supermarket)-soak it and boil it until soft
1 bunch of laksa leaves
3 stem ginger flower-sliced ​​4
sugar and salt for taste

Blend it together

4 large onion
4 Red Onions
15 dried chillies (soaked for a while)
6 red chilli
4cm Shrimp paste

Raw ingredients ( bahan ulam)

3 cucumber (thinly sliced ​​lengthwise)
3 large onions (Sliced ​​Thin)
1 bunch of leaves Selom or Ulam Raja (Sliced ​​Thin)-if both also can not find,replace it with lettuce.i omit it.
5 large eggs (boiled)
3 calamansi
5 chilli Padi or Red Chillies (cut into small pieces)

Method

1. Clean and wash the fish.Boil the fish with 3 pcs of tamarind until the fish is cook.Drain up the fish and set aside. Filters the fish broth.
2. Separate the fish meat from bone.
3. Then put back the fish meat and blended ingredients into the broth.
4. Boil for awhile.If too thick add in some water.
5. Add in ginger flowers,tamarind and laksa leaves.Boil until fragrant.
6. Then add in sugar and salt.Taste it.
7. Turn off the hear and set aside.

Serve

1. Put in cooked mee laksa into a large bowl.Add in the raw ingredients (bahan ulam).
2. Pour in the fish broth.
3. Serve it hot.

I am submitting this post to Malaysian Food Fest,Kedah and Perlis month 

hosted by WendyinKK of Table for 2....or more