Siamese Laksa Lemak

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Not bad. My thinking capacity to cooking I believe is getting up and about, and higher, but seemingly Thai cuisine is a favorite. Why not? Why shouldn't I anywhere? What should potentially stop me when I have already mastered quite a whole list of dishes and Laksa by far has already been cooking conquered as well (Shrimp Pad Thai, Thai Crispy Fish, Tom Yum Goong, Thai Carrot Soup & Thai Green Fish Curry). Laksa Lemak by the way is the marrying of Curry Laksa (Penang Curry Mee) and Assam Laksa (Nyonya Hot And Sour Fish Broth Noodle) regardless of the fact that there are various types of Laksa Lemak which can be made from chicken, pork, beef and seafood (Sarawak Laksa, Singapore Laksa, Nyonya Curry Laksa & Prawn Curry Laksa). But for this Siamese Laksa Lemak, the two central ingredients are fish and coconut milk (Thai Fish Noodle Soup & Laksam Kelantan). Also, you need to make the laksa paste which showcases the crucial Thai herbs and ingredients (Spicy Thai Noodle) for this joyous, sensational and mouth popping Siamese Laksa Lemak.

Ingredients

For the broth/gravy

8 pieces kembung (small mackerel) - de-gut; leave the head on

1 piece dried tamarind 

1 cup thick coconut milk

1 tbsp fish sauce

1/2 cup oil

Salt to taste (taste before adding)

For the laksa paste 

4 dried red chillies

2 fresh red chillies 

1 lemongrass

1/2 inch roasted belacan/shrimp paste

4 candlenuts/buah keras

1 inch fresh turmeric

** blend/process with some water for a thick paste

To assemble (as needed)

Noodles - blanch to soften 

Thai basil leaves
Kaffir lime/limau purut leaves - shredded

Pineapple cubes

Cucumber stripes

1 bunga kantan/torch ginger bud - slice thinly

Red chillies/bird eye chillies - slice thinly

Method

Simmer fish with 1 litre of water till soft and tender.

Remove from heat; drain stock and keep aside.

Once fish is cool down, remove bones and flake up. 

Add the fish flakes in the stock and keep aside.

Heat oil and fry curry paste till aromatic and oil splits. 

Pour in fish stock, add dried tamarind and season with fish sauce and salt.

Simmer over low heat till broth starts to boil.

Pour in coconut milk. 

Simmer over low heat or warm up again before serving. 

Assemble noodles in bowl with basil leaves, lime leaves, pineapple, cucumber, ginger bud and chillies.

Pour broth over and serve immediately.