Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets
600g kembong fish (steamed, de-boned and tear into small pieces)
600g laksa noodles / thick meehoon
110g first squeezed coconut milk
40g baby dried shrimp (stir-fried till fragrant and finely ground)
10g tamarind slice (soaked for a while)
60g first squeezed coconut milk
Ingredients C (Blended):
125g shallot (peeled)
25g garlic (peeled)
10g fresh turmeric
1-inch Thai ginger / lesser galangal
3 stalk lemongrass
2 pieces candlenut
8 pieces dried chilli (soaked in hot water till soft, finely cut)
4 pieces red chilli (finely cut)
¼ tsp white peppercorn (crushed)
½ tbsp toasted belacan
10 pcs kaffir lime leaf (deveined)
1 tbsp sugar
½ tbsp salt
As desired shrimp paste sauce
1 cup mint leaf
½ cucumber (shredded)
40g preserved radish / chai poh
3 string bean (cut into 3cm-length and scalded)
1 red chilli (seeded and shredded)
- Peel fresh turmeric, galangal and Thai ginger, cut them into small pieces. Set aside.
- Cut about 4cm from the head of lemongrass (use white part only) and slice thinly. Set aside.
- Soak preserved radish for 10 minutes, drain and chop. Saute chopped preserved radish with a little oil till fragrant.
- Heat up some oil in a pot, saute Ingredients C till fragrant. Add in Ingredients B and bring to a boil over high heat. Reduce to low heat and simmer for 40 minutes.
- Add in kembong fish flesh and seasonings (except shrimp paste sauce), cook for 10 minutes. Stir in 110g of first squeezed coconut milk and bring to a boil.
- Scald the laksa noodles in boiling water till cooked, loosen and drain.
- Place some laksa noodles into serving bowls and pour the hot soup over noodles. Top with garnishing and serve with shrimp paste sauce.