吉打叻沙LAKSA UTARA

  • Prep Time
    1 Hour
  • Cook Time
    40 Mins
  • Type
    Halal
  • View
    122

叻沙(Laksa)是一道起源于马来西亚的代表性面食料理。而在叻沙中,也拥有着非常多且不同的种类,不同族群和地方对于叻沙的做法和味道也有极大差异,一般马来西亚和新加坡华人所指的叻沙多为咖喱叻沙或亚参叻沙。
至于吉打叻沙则流行于吉打州的马来社区,味道和做法與槟城叻沙相似,不同的是吉打叻沙的配料会加上一顆水煮蛋,享用前会挤上酸柑汁而非虾膏。

Ingredients

汤底

Soup base Ingredients

叻沙汤

Soup ingredients

香料

Paste ingredients

配料

Condiments

    Directions

    Step 1

    汤底:将800毫升水、亚叁片和盐一同煮沸。加入甘望鱼后转中火继续滚5-6分钟。熄火后取出甘望鱼待凉。For soup base: Boil 800ml water, asam keping and salt. Once boiling, add in the fish and turn into medium flames to boil for 5-6 minutes. Once done, remove the fish and cool down before peeling.

    Step 2

    叻沙汤:将所有材料放入锅内煮沸。另一方面,将所有香料放入搅拌机搅拌成糊状,再倒入汤中一起煮。 To prepare the laksa soup: Put all the ingredients to a boil. And blend the paste ingredients in a blender. After that,pour into the soup as well to boil together.

    Step 3

    待鱼放凉后,即可将鱼骨取出,煮熟的鱼肉留作装饰。Once the fish cool down, you can remove the bones from the fish and set the cooked fish fillet for garnish purposes.

    Step 4

    组合:先将叻沙面汆汤10-15秒盛碗,淋入叻沙汤,加上生菜及所有配料,最后加上1-2片甘望鱼肉即可享用。To assemble a bowl of laksa: First blanche the noodles for 10-15 second, then scoop laksa soup over and topped with lettuce. Then follow by other condiments each a little. Lastly topped with 1 or 2 pieces of boiled ikan kembung. Done.

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