Malaysia Kitchen

Direction:

1. Scald the laksa in boiling water for 3 to 4 minutes and drain it well. Put aside until serving.
2. Steam the mackerels for 15 minutes, then extract the cooked flesh and separate the bones.
3. Blend the fish bones with water, bring it to slow boil, then simmer for 5 minutes. Strain it to get the stock and put aside inside a pot.
4. The extracted fish needs to be blended first with water for the preparation of gravy. Also add in the fish stock.
5. After 5 minutes, add in the ground ingredients, dried tamarind and torch ginger buds. Bring to slow boil and add in daun kesum (polygonum leaves) and mint leaves.
6. Let it simmer for at least 15 to 20 minutes, and add in shrimp and salt to taste.
7. Serve it with the laksa in a bowl with the garnish on top and finally ladle the gravy over.