Siamese Laksa
By: veronica ng
Published: Tuesday, July 19, 2011 - 3:38am

Ingredients




(Serves 4)
200 grams Angel Hair Spaghetti- cooked until al dente
1 litre water
400 milliliters coconut cream
1 can (425 g) sardine- mashed (or fresh fish- steamed and flaked)
80 grams preserved chopped radish (' choy poh')
1 tablespoon tamarind paste
3 kaffir lime leaves
2 tablespoons fish sauce
1 teaspoon sugar
salt to taste
Pounded Ingredients:
100 grams shallots
18 grams garlic
7 grams tumeric
18 grams galangal
2 stalks lemongrass
15 grams candlenut
1 bunga kantan (Torch Ginger Bud)
3 kaffir lime leaves
Garnishing:
1 cucumber, julienned
100 grams mint leaves
100 grams bean sprouts, blanched
1 small onion, sliced thinly
bunga kantan (Torch Ginger Bud) sliced finely

Preparation

1 Heat oil in a saucepan and fry pounded ingredients until fragrant. 2 Add in water, preserved radish and tamarind paste.  Add in coconut cream and bring to the boil.  Add in sardine and kaffir lime leaves. 3 Season with fish sauce, salt and sugar. 4 To serve, put spaghetti in serving bowls and garnish with blanched beansprouts, cucumber, onions, finely sliced bunga kantan and mint leaves.  5 Pour hot laksa soup over.

About


Siamese Laksa is a crossed between curry laksa and assam laksa.  It is spicy, sweet, sour and creamy.