Mizoram special cuisine
Laksa stock(one type of fish recipe)
Ingredients:- 600 gm Flaked (ikan kembong) (grilled macrele fish)
- 1 cup of tamarind pulp
- 3-4 stalks Daun kesum (polygonum) (A type of herb)
- Salt to taste
- Sugar to taste
- 4 liters of water
- For garnishing (shredded cucumber, lettuce, pineapple, big onion slices and green chilies)
- Few mint leaves
Spice Paste:
- 30 fresh shallots
- 1 teaspoon belacan granules (prawn paste)
- 2 stalks Lemon grass
- 10 dried chilies
- 10 fresh chilies
- 1.5 cm Lengkuas or ginger (a type of herb, like ginger)
- 0.5 cm piece fresh turmeric
Preparation:
- Mix water with tamarind pulp and strain.
- Bring tamarind water to boil.
- Put in spices paste and daun kesom.
- Add salt and sugar to taste and simmer for 20 min.
- Put in flaked fish, stir well and remove from fire.
- Add a few mint leaves and sprinkle some finely chopped ginger and add a tablespoon of shrimp paste (har koe).
- Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chilies.
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