heiko (black prawn paste mixed with boiled water to
flowing consistency)
1 kg ikan kembong (mackerel)
1 bunga kantan (ginger flower) - cut into halves
6 stalks daun kesum (Thai basil leaves)
2 cups tamarind juice
2 tsp salt
1 tsp oil
1 tsp sugar
3 stalks serai (lemon grass)
3 cm piece lengkuas (galangal)
250 gm shallots
12 dried chillies - soaked
1 cm piece turmeric
1/2 cm piece belacan (shrimp paste)
1 small cucumber
1 stock lettuce
1/2 pineapple
100 gm mint leaves
3 fresh chillies - sliced
1 onion - finely sliced
PREPARATION:
Put fish, salt and 5 cups of water in a pan and bring it
to boil
When fish is cooked, remove bones and keep fish aside
Simmer bones for at least 30 minutes
Remove bones
Add ground ingredients to fish
stock and bring to boil
Add tamarind juice, daun kesum, ginger flower, sugar,
fish meat and oil
Simmer for 20 minutes
Gravy should be kept warm till serving time
Put the laksa in a bowl
and garnish the laksa with shredded vegetables. Ladle gravy over it and
add a little heiko sauce on top. Best eaten when it's hot.
