Siamese laksa, spicy and fatty..it's really delicious, no lie.
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Assalamualaikum..special for all laksa fans, let's see Che Nom prepare laksa that comes from a neighboring country which is Thai fatty laksa. Anyone who has never eaten this is the time to try. The difference with this laksa is that the sauce is thick and fatty. More or less like laksam but this sauce is yellow in color and the most important thing is the use of basil leaves and kaffir lime leaves in the sauce, its aroma is very special. Thai fat laksa is usually served with various types of side dishes, so it is indeed a healthy menu because it is high in fiber, high in protein and has various vitamins. First, Che Nom shows the detailed preparation method for laksa sauce starting from the boiling process and making the fish paste, then the preparation of the ground ingredients for the sauce and also the types of coconut milk that we can use. Then Che Nom showed how to prepare laksa, you have to use the fine type for Thai fatty laksa. We serve it with all kinds of vegetables & side dishes. Who likes boiled eggs can put it. Eating this laksa is confirmed by adding bowls of it, the smooth laksa is what makes it tastier...try it! //Bahasa Malay ----------------------------- Ingredients for laksa sauce: 1 kilo of selayang or bloated fish 1 packet of fine laksa 3 pieces of asam gelugor** 1 shallot** 1 garlic** Water to soak the fish** Fresh coconut milk from 1 grated coconut OR 2 small boxes of coconut milk 6-7 cloves red onion 3 cloves garlic 1 inch ginger 1 inch galangal 2- 3 pieces of turmeric, 4 sticks of lemongrass, 1 teaspoon of black pepper 10 hot chili stalks (more for spicy) Belacan, the size of a thumb 1 handful of basil leaves 5 kaffir lime leaves Salt and sugar to taste Seasoning powder Ingredients for ulaman: Long beans Laksa leaves Kantan flowers Cucumbers Bean sprouts Rice chilies Limes Basil leaves // English ----------------------------- Laksa gravy ingredients: 1 kilo Sardine or Mackerel 1 pack thin laksa noodles 3 pieces dried tamarind** 1 shallot** 1 clove garlic** Water up until the fish is covered** Fresh coconut milk from 1 grated coconut OR 2 small boxes coconut milk 6-7 shallots 3 cloves garlic 1 inch ginger 1 inch galangal 2-3 pieces turmeric 4 lemongrass sticks 1 tsp black pepper 10 stalks bird's eye chilies (add more for extra spice) Fermented shrimp paste, thumb size 1 handful basil leaves 5 kaffir lime leaves Salt and sugar to taste Seasoning powder Garnish ingredients: Long bean Vietnamese coriander Torch ginger flower Cucumber Bean sprouts Birds' eye chilli Calamansi lime Basil leaves Instagram: http://bit.ly/CheNomInstagram Twitter: http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook Pan brand : https ://chenom.my/kuali-yang-selalu-c... Blade Brand: https://chenom.my/pisau-yang-che-nom-... Blender Model: https://chenom.my/blender-yang-che-no... #resepichenom
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