Siamese Laksa, or Laksa Thai, is a fusion of Asam Laksa and Curry Laksa, developed over time through gathered knowledge. Using familiar ingredients from both noodle dishes, it becomes Siamese Laksa, enhanced with Thai herbs that are also common in Malaysian and Southeast Asian kitchens.
The ingredient list may appear lengthy, but everything is easily accessible. And while the broth simmers, make use of time preparing garnishes and toppings.
Siamese Laksa reflects the boldest of Thai flavors: a thick fish-based, spicy-sour curry broth or gravy poured over noodles, with vibrant toppings, make it as stunning to look at as it is to eat.
Ingredients
For the Broth
8 pieces of kembung (small mackerel) - cleaned, but keep the head intact.
1 piece of dried tamarind
1 cup of thick coconut milk
1 tablespoon of fish sauce
1 liter water
1/2 cup of oil
Salt to taste
For the Laksa Paste
4 dried red chilies
2 fresh red chilies
1 lemongrass stalk
1/2 inch of roasted shrimp paste
4 candlenuts
1 inch of fresh turmeric
**Blend these ingredients with some water for a thick paste.
To Assemble (as needed)
Noodles (blanch to soften)
Thai basil leaves
Shredded kaffir lime leaves
Pineapple cubes
Strips of cucumber
1 torch ginger bud - thinly sliced
Red chilies or bird's eye chilies - thinly sliced
How to Make Laksa Fish Broth
Simmer the fish
in 1 liter of water until soft and tender.
Remove from
heat, drain the stock, and set it aside.
Once the fish
has cooled, discard the head, also remove the bones and flake it.
Add the fish
flakes to the stock and set aside.
How to Make Laksa Curry Gravy
Heat oil in a
pan and fry the curry paste until aromatic and oil separates.
Pour in prepared fish broth, add dried tamarind
Season with fish sauce and salt.
Simmer gravy over low
heat.
Pour in coconut milk and keep it simmering over low heat.
To Serve
Add noodle in a bowl, top up with basil leaves, lime leaves, pineapple, cucumber, ginger
bud, and chilies.
Pour the curry gravy aver the noodles and serve immediately.
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