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!!
