丁加奴叻沙 LAKSA TRENGGANU

汤底材料
A:甘望鱼1.2公斤、清水1公升、香茅2枝（拍烂）、盐少许
B:椰浆头500毫升、额外2枝香茅（拍烂）、亚叁皮3片、盐和糖适量
研磨香料：
小葱头10粒、蒜头2瓣、姜2.5公分（去皮）、黑胡椒粒2克
配料：
长豆150克（切粒）、叻沙叶1束（切丝）、青瓜1条（切丝）、大葱2粒（切丝）、姜花2枝（切丝）、包菜¼粒（切丝）、
叁峇峇辣煎适量、桔子10粒（切片）
现买河粉适量
做法
1 把香料研磨成茸备用。（图1）
2 将1公升清水加香茅和少许盐，煮至滚。加入处理干净的甘望鱼，煮10分钟至熟透后，取出。
3 待凉后将甘望鱼去骨，鱼骨备用。
4 用同一锅汤再煮鱼骨约10分钟后过滤。
5 把过滤的汤底再次煮滚，加入研磨香料和汤料B，煮滚试味。（图2）
6 加入鱼肉煮沸，亚叁汤底即完成。（图3-4）
7 将河粉烫熟后盛入碗里，舀入热汤，再放入适量配料即可享用。（图5）

BROTH INGREDIENTS
A:1.2 kg fish ikan kembung, 1 litre water, 2 stalks lemongrass (bruised), dash of salt
B: 500 ml thick coconut milk, extra 2 stalks lemongrass (bruised), 3 pcs tamarind peel, salt to taste, sugar to taste
SPICE PASTE INGREDIENTS
10 shallots(peeled), 2 cloves garlic, 2.5 cm ginger(peeled), 2g black peppercorn
SUB-INGREDIENTS
150g Long beans(sliced), 1 bunch ‘Daun kesum’(sliced thinly), 1 cucumber (julienned), 2 big onions(sliced), 2
stalks ‘bunga kantan’(sliced), ¼ cabbage(sliced), sambal belachan, 10 pcs Kalamansi lime(sliced)
Store bought rice noodles
METHOD
1 Finely ground all the spice ingredients into smooth paste.(pic 1)
2 In a pot bring water to a boil with some bruised lemongrass and salt. Place the cleaned gutted fish
and let it boil for 10 minutes or until fish is thoroughly cooked, remove.
3 Once fish is cool, peel the flesh and set aside.
4 Using the stock, boil the fish bones for 10 minutes, sieve.
5 Bring stock to a boil, adding the ground spices with ingredients B, adjust taste.(pic 2)
6 Add in the fish flesh. Now your laksam broth is ready. (pic 3-4)
7 Scald rice noodles, put in serving bowl, ladle the hot broth over and top with some sub-ingredients.
Serve immediately. (pic 5)