Kuah Laksa Terengganu
[Terengganu-Style Fish-Based Laksa Gravy]
INGREDIENT A
(blend finely)
- 150gm shallots
- 30gm garlic
- 20gm galangal
- 20gm ginger
- 5gm fresh turmeric
INGREDIENT B
- 35gm Rempah Gulai Cap Bunga Rose
- 25gm Rempah Masak Cap Bunga Rose
- 115gm chili paste
- 10gm kerisik (toasted coconut paste)
- 5gm shrimp paste
INGREDIENT C
- 20gm palm sugar
- 1 pc tamarind slice
INGREDIENT D
- 2kg fresh mackerel/sardines (grilled unsalted, deboned, blended finely)
- 500ml coconut milk
- 250ml cooking oil
- 350ml water
- Salt and sugar to taste
COOKING INSTRUCTIONS
- Mix INGREDIENT A and INGREDIENT B.
- Simmer coconut milk with INGREDIENT C. Add salt and sugar to taste.
- Once boiling, add the A & B mixture. Stir well and leave to boil.
- Then, add the fish.
- Stir occassionally and cook until the oil splits.
- Ready to serve.