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Spaghetti Thai Laksa
30 mins
Advanced
Prep + Cook Time
60 mins
Ingredients
21 ingredients
Servings
For 8 servings
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ENG version
400g Cooked spaghetti
800g Mackerel fish, steamed and flaked
4 pieces Tamarind slices
200g F&N Evaporated Filled Milk
5 pieces Kaffir Lime Leaves
1 L Water or fish stock
2 tbsp Ikan bilis stock
2 tbsp Salt
2 tbsp Sugar
Ground Ingredients
15 pcs Dried chilies, soaked
20 nos Shallots
5 cloves Garlic
3 stalks Lemon grass, use only the bottom white portion
3 cm Turmeric
3cm Belachan
Garnishing
A bunch of Mint leaves
Shredded pineapple
Shredded cucumber
Shredded onion rings
Chopped bunga kantan
Shrimp paste
Methods
- Heat 4 tablespoonful oil and sauté ground ingredients until fragrant and oil separates.
- Add in flaked fish, water, tamarind slices, salt, and sugar. Bring to a boil, lower fire and simmer for 20 minutes. Then add in F&N Evaporated Filled Milk and kaffir leaves and when it starts to boil again turn off fire.
- Place cooked spaghetti into a shallow bowl, put some garnishing on top and trickle shrimp paste over it.
- Then pour hot soup over it and serve immediately.
13 days ago