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Add a photosplattering and punchy with typical Asian flavors.
Ingredients
- For the broth/gravy
- 10 sardine fish - cleaned
- 1 1/2 cup thick coconut milk
- 2 pieces of dried tamarind/asam keping
- 5 sprigs of asam leaves/daun kesum (you may use coriander or
- spring onion leaves)
- Salt for taste
- To blend/ground
- 1/2 inch belacan/shrimp paste -roasted (optional)
- 5-6 dried red chilies
- 5 shallots
- 1 inch ginger
- Others
- Noodles – blanched to soften (depending on your choice)
- Cucumber - sliced into thin stripes
- Fresh pineapples - diced/sliced
- Red onion - sliced into thin rings
- Red chilies - sliced
Directions
- Simmer fish with 1 liter of water over low heat.
- After about 45 minutes, the fish will be tender.
- Remove the pot from heat.
- Separate the fish and the stock.
- Drain the stock and pour back into the pot.
- Add grounded paste, tamarind, and salt and continue to simmer.
- Remove fish flesh (make sure there's no bones).
- Add into the broth with coconut milk and laksa leaves.
- While broth is simmering, assemble the noodles.
- Into a serving bowl, add noodles and garnish with cucumber,
- pineapples, red onion and chilies.
- Pour the broth in and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 729g | |
| Recipe makes 2 servings | |
| Calories 553 | |
| Calories from Fat 309 | 56% |
| Total Fat 36.91g | 46% |
| Saturated Fat 32.13g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 1289mg | 37% |
| Total Carbs 59.18g | 16% |
| Dietary Fiber 6.9g | 23% |
| Sugars 37.5g | 25% |
| Protein 8.56g | 14% |
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