Laksa Siam (Laksa Lemak Utara)

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Ingredients (A)
1-2 packet laksa bee hoon (scald in boiling water, drained and set aside)
1 kg  Ikan Kembung
2 stalks lemongrass – bruised
400 ml santan

Ingredients (B)
8 pieces dried tamarind (Asam Keping)
5 slices galangal
3 stalks bunga kantan
A handful of daun kesom
1 cube ikan billis
1 tbsp tamarind (mixed with 2 tbsp water) (optional)

Salt and sugar to taste
2 tbsp meat curry powder

Ingredients (C)
Blended Ingredients
20 dried chilli (soaked with hot water till soft)
6 chilli padi
8 shallots
4 cloves garlic
3 inch fresh turmeric
5 inch galangal
1 sprig daun kesom
2 stalks lemongrass
2 inch toasted belacan
4 pieces candlenuts
2 tbsp ikan billis
1 tbsp oil
50 ml water

Ingredients (D)
Toppings
Cucumber – shredded
Salad leaves – shredded thinly
Hard boiled egg – halved
Bunga kantan – minced finely
Pudina leaves
Big Onion – sliced
Pineapple – sliced
Calamansi – halved

Method
1) Steam and debone the kampong fish. Blend the fish bones with some soup from (Step 3). Strained and pour to the soup.
2) Heat 2 tbsp oil in a wok and saute blended ingredients, curry powder till fragrant and oil separates.
3) Boil about 6 litres water in a pot, add in Ingredients (B) bring to a boil and reduce to low heat. Simmer for 1 hour, strain the soup.
4) Add in fried blended ingredients, Stir to mix evenly, add in coconut milk, bunga kantan, daun kesom, asam keping and bring to a boil. Lower heat and bring to a slow boil.
5) Add  in the coconut milk, fish meat and season with salt and sugar.Adjust to your preference. Add more water if the gravy is too thick.
6) To serve :
Arrange the scalded noodles and toppings in a bowl. Ladle the laksa gravy over it and serve hot with calamansi at the side.