Laksa Kuala Perlis
It is overall slightly spicy and sour, making it a perfect combination for the locals.
Ingredients
- 300 g Laksa Beras
- 300 g Ikan Selayang
- 3 Tamarind slice
- � Cucumber
- 5 Bird�s eye chilli
- 2 Boiled eggs
- 250 g Onion (soaked in water)
- 150 g Dried Chilis
- 25 g Belacan
- 1 Bunga Kantan Daun Kesum a handful
- Water
Instructions
- Start by boiling the fish with tamarind slice. You can use either Ikan Selayang or Ikan Kembung (mackerel). whichever suits your preference.
- While waiting for the fish to boil, cut up the cucumber, chop the bird�s eyes chili and cut the boiled egg to be used for later.
- And back to the boiling fish, once you see the meat is cooked and soft, strain them and then separate the flesh from the bones and blend them separately.
- After blending the flesh of fish, put it into a wok filled with boiling water, and repeat the same for the blended fish bones.
- Next, to give life and taste to the laksa, chop up all the ingredients and blend them until smooth. Once the paste is form, add it into the boiling fish soup.
- Then slice up the bunga kantan to add in together with the daun kesum into the wok. Stir and simmer for about 10mins for the flavors to develop.
- Lastly, place the Laksa beras in a bowl and pour in the broth. Then top it off with some sliced cucumber, bird�s eye chilli and egg, and it�s ready to be served!