Malay Laksa – Perak (Kuala Kangsar)

Laksa Perak (Kuala Kangsar).jpg
Laksa Perak 1.jpg
Laksa Perak 2.jpg

To serve
1 kg laksa noodles
1 cucumber – cut into thin strips
Hard boiled egg – halved
Sliced onion
Lettuce – slice thinly
Sliced red/green fresh chilli and chilli padi

Blended Ingredients
5 fresh red chillies
10 small chilli padi
1 inch turmeric
500 ml water
5 shallots/1 big onion
3 cloves garlic
Flesh of 2 ikan kembung (boiled in water for 3 minutes)

Broth Ingredients
1.2 litre water from boiling the ikan kembung
1 piece bunga kantan – halved
2 stalks lemongrass – bruised
3 slices galangal – bruised
4 sprigs daun kesom
1 inch toasted belacan
8-10 pieces Assam gelugur
1 cube Maggi ikan billis

Salt & sugar to taste
2 tbsp hae ko (shrimp paste)
Calamansi lime – halved

1) Bring 1.2 litre water to a boil, add lemongrass, bunga kantan, daun kesum, assam gelugur, belacan, ikan billis cube, galangal and blended ingredients. Bring to a boil and lower heat and simmer for 20 minutes. Add 2 tbsp shrimp paste (hae ko) and season with salt and sugar. Adjust taste to your preference.
2) To assemble:
Blanced laksa noodle and put into individual bowl. Top with sliced ingredients and ladle gravy on top. Serve hot with calamansi lime at the side.


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