RESEPI 51: LAKSA KEDAH

Hello guys.

How are you?

Hope you guys have an amazing day!!

Hari ini , I akan share resepi Laksa Kedah or Laksa utara. Laksa merupakan sejenis makanan berkuah yang popular di Malaysia. Setiap daerah/ negeri mempunyai kuah yang tersendiri. 

The type of laksa is based upon the soup base either rich or savory coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. There are three basic types of Laksa which is curry laksa, asam laksa, and other variant that can be identified as either curry or asam laksa. Curry Laksa is a coconut milk curry soup with noodles, while Asam Laksa is a sour, most often tamarind-based, soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common, and some recipes might create their own rice noodle from scratch. Some variants might use other types of noodles like Johor laksa which use spaghetti.

So now, let’s check it out the recipe!!

Bahan-Bahan

2 biji bawang besar

2 biji bawang merah

1-2 sdb cili kisar

½ inch belacan

13 ekor ikan kembung (rebus dan asingkan tulang dan isi ikan)

3-5 asam keping

1 genggam daun kelsom

1 btg kantan – I tak suka letak

Garam & Gula

1 packet Laksa instant cap IKA – rendam dan rebus

Garnishing

1 small cucumber, cut into julienne

2 large onions, sliced

10 red chillies or bird’s eye chillies, sliced

5 boiled eggs- sliced

2-3 limau kasturi

Daun pucuk gajus

Daun pucuk putat

Daun ulam raja

Daun selom

Kicap kipas udang- I memang makan dengan Kicap baru ‘kicks’

 

LAKSA KEDAH BY SAL

Cara-cara

Blend bawang besar, bawang merah dan belacan hingga halus. Masukkan dalam periuk.

Blend pula isi ikan hingga halus dan masuk ke dalam periuk tadi. Using fresh fish is the key to avoid fishy broth. Ensure that the eyes of the fish are clear and the gills are bright red.

Kemudian blend tulang ikan hingga hancur dan halus. Tapis dan masukkan dalam periuk yang sama.

Masukkan air dalam 2-3 cawan. Measurement air mengikut kepekatan yang anda inginkan.

Panaskan periuk in medium heat. Jangan lupa masukkan cili kisar dan asam keping. Asam keping dinasihatkan letak sikit-sikit sebab nak elakkan terlampau masam nanti kuah tak sedap. Letak 3 keping dulu , then rasa kuah.

Kacau kuah supaya semua ingredients sebati. Letak pula daun kelsom.

Masak hingga kuah mendidih. Perasakan dengan garam dan gula.

Lagi lama masak kuah lagi sedap. I masak about 1 hour. Air lebih sikit masak sampai agak pekat. Laksa Kedah pekat na bukan cair ok.

Done!!