Laksa

Ingredients:
1 pack Laksa Noodles (Blanced)
2 Onions
8 cloves Garlic
1 inch Ginger
1 Lemongrass (sliced for easy blending)
1 inch Galangal
1 cm Tumeric or 1 Table Spoon Tumeric Powder
10 pieces Dried Chilli
4 pieces Mackerel Steak (Ikan Tenggiri)
Laksa Leaves (Daun Kesum, Vietnamese Mint)
Salt
Cooking Oil
200ml Coconut Milk

Garnishing:
1 Cucumber (Julienne)
Egg (Boiled)
Beansprouts (Blanched)
Puff Tofu (Fried)
Fishcake (Fried)

Sauce:
20 pieces Dried Chilli (Blended with warm water)
Salt
- Heat up oil and pour in the Blended Chilli.
- Season with salt and cook for 10 mins in medium heat.

Steps:

1. Blend Onions, Garlic, Galangal, Ginger, Lemongrass, Tumeric and Dried Chilli with some water till become a paste.
2. Boil Mackerel Steaks for 5 - 8 mins. Do not discard the boiling water after Mackerel is cook.
3. After boiling the Mackerel, remove the bones and blend the meat with some of the water used for boiling the fish.
4. Heat up oil in pot and sauteed the paste in Step 1 for 8-10 mins.
5. Add the blended Mackerel and cook for 3-4 mins.
6. Add 10- 15 Laksa Leaves and seasoned with salt.
7. Pour in Coconut Milk stir and cook for 3-4 mins.
8. Onced cook pour gravy on Laksa Noodles and garnished with egg, puff tofu, cucumber, laksa leaves, fishcake and beansprouts.