LAKSA KEDAH 












There is a certain characteristic nature of Kedah Laksa. Kuah must be thick and viscous. In terms of color it was a bit pale gray. This is because native Kedah laksa does not use dry chillies, but uses rice chillies. Because of the chilli beans it is very spicy, so the use is quite a bit. Unlike dried chillies, we have to use a lot. The used force is often a homemade rice dish. This person calls the laksa chap. There is always a sale in the morning. If it is difficult to have a laksa chap, you can use ordinary dry, tasty laksa, soaked overnight and then soft boiled.


Ingredients:
1 pack of rice rice
1 kg of flatulent fish
1 tbsp shrimps
2 bags of flowers. split 4
1 sash of kesum leaves
4 slices of sour pieces
sugar and salt, to taste


Substances for fine granules:
10-15 dry chilli stalks, remove seeds and boiled
50g fish speed, soak for a while
2 onions
8 onions

6 cloves garlic


Material for decoration:
5 eggs, boiled
2 onions, thinly sliced
1 cucumber, sliced thinly
Thin lime, cut into pieces
1 sash leaves
chilli rice, thinly sliced


Preparation method:

Soak the dried laksa and then boil it so tenderly. Pick up and drain.
Boil the fish that has been cleaned with 1 piece of slice and a little onion. After cooking, separate the fish and boiled water. The blend is smooth. Then mix the remaining fish bones with a little water and filter the water. Put in a saucepan and boil together with finely ground ingredients for about 20 minutes.Add flowers of kantan, kesum leaves, slices of sour cream, belacan, salt and sugar to taste. Boil again so that the flavor of the ingredients is completely mixed.
Serve laska with gravy and garnish.


Tips:

Make sure the flatfish is fresh to get a really delicious lobster.

                 

                                                      http://iresipi.com/resepi/laksa-utara/show
                   



written by HANANI RAMLI


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