材料A(拌碎)/ Ingrendients A (blend):
15条-辣椒干 / 15 Dried Chilies
5条-大红辣椒 /5 Fresh Red Chili
8小粒-葱 或 1粒-大葱 / 8 small-onion or 1 big-onion
5辨-蒜头 / 5 cloves—garlic
30g-黄姜 / 30g-Turmeric30g-
南姜 / 30g-Galangal
1支-香茅 (大约5“白色部分)/ 1 stalks-Lemongrass (use the white part only)
*搅拌时加入250ml的水 / Add 250ml water when blending
材料 B / Ingrendients B :
1kg-秋刀鱼 / 1kg PACIFIC SAURY (SANMA)
3 liter-水 / 3 liter-Water
1汤匙-阿三膏 + 一碗水 / 1 tablespoon-Asam Jawa + Add A bowl of water
1把-daun kesum / A handful-fresh Vietnamese mint (daun kesum)
2支-香茅 拍烂 / 2 stalks-Lemongrass
2支-拉沙花 (姜花) 对半切 / 2 Torch-Ginger Flower Bud (Bunga Kantan) cut half
*搅拌鱼肉时加入250ml的水 / Add 250ml water when blending
调味料/ seasoning:
1茶匙(小)-盐 / 1 teaspoons-salt
3汤匙-糖 / 3 tablespoons-sugar
25g-belacan / 25g-Fermented Shrimp
2块x 10g-江鱼仔精块 / 2pcs x10g cubes-ikan bilis stock
材料C / Ingrendients C:
1kg-粗米粉or濑粉 (Bihun Kasar) - 热水煮到软即可 /
laksa noodles (thick round rice noodles)
配料 / Garnishing:
黄梨 (切小块)/ pineapple (sliced into small pieces)
生菜 (切丝) / Green Chinese lettuce (sliced)
日本黄瓜 (切丝) / cucumber (thinly sliced)
大葱 (切丝) / Big onion (thinly sliced)
姜花(拉沙花) (切碎) / Torch Ginger Flower Bud (Bunga Kantan) (Shredded)
薄荷叶 / Mint leaf
温馨提醒 / Reminder:
秋刀鱼骨很尖,需要小心翼翼的把全部鱼骨取出来。
Be patient to take out all the fish bones.
大约 8-10个人分量 / about serves 8-10
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