响当当的梹城华文亚叁叻叻，生为馬来西亜梹城的我，这道美食—定会煮呀！名副其实又辣又酸的叻沙，你是否受到誘惑呢？
Gravy
- 700g wolf - herring (parang )
-90 g tamarind pulp
- 2 liter water
-5 pieces tamarind peel
-2 stalks polygonum (kesom)
spicy paste (brend finely )
-300g shallots
-3 lemongrass
- 5 red chillies
- 10 dried chillies
- 80g belacan
- Ginger flower 1pcs
Toppings
2 - cucumber
2 - pineapple
2 - big onions
- 2 small plant lettuce
2 - Ginger flower
3- red chilies cut small
- mint leaves
-laksa noodle 1 Parket
- thick prawn paste mix with little water
1)Gut and clean the fish and place in the shallow dish for steaming ,Steam the fish until cooked ,leave the fish to cool before removing the flesh ,set aside the fish flakes.
2)A pool of clear fish stock would have collected in the steaming fish - strain the fish stock into a deep stock pot .
3) Mix the tamarind pulp with the water and strain into the pot with the fish stock ,add the tamarind peel ,polygonum (laksa leaf )and the spice paste .
4) Bring the laksa stock to a boil and lower heat to simmer until aromatic ,Before tuning off the fire ,add the flaked fish and season to taste with salt
5)split and core the cucumber and cut into thin strips (julienne ).Cut the pineapple into thin strips .peel , halve and slice onion thinly ,wash the lettuce leaves ,stack them and slice 1cm wide .split the ginger flower and chillies and slice thinly , separate the mint leaves from the stems .
6) scald the laksa noodles and rinse them in the cold water .set aside to drain .
7) add just enough hot water to the prawn paste to achieve a pouring consistently.
8) To serve : place a serving of laksa noodles in the bowl or deep fish top with the little of each of the topping ingredients. ladle very hot laksa gravy over the noodles and toppings .serve with the tablespoon of the prepared prawn paste
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