Laksa Kelantan

Ingredients

1kg laksa noodles
1kg tenggiri, boiled and flaked
1 cup prawns, shelled
1 cup thick santan
8 cups thin santan
600g taugeh, tails removed
a few pieces asam keping
a few sprigs kesom leaves
2cm cube belacan, roasted
20 shallots
2 cloves garlic
2 stalks serai
3 thin slices lengkuas
6 candle nuts
4-5 tbsp white peppercorns
salt to taste

Garnishing:

daun kesum, finely sliced
cucumber, shredded
2 big onions, sliced
2 stalks serai, thinly sliced
long beans, thinly sliced

Method

1. Soak noodles in hot water and drain.

2. Grind or pound belacan, shallots, garlic, serai, lengkuas, candle nuts and peppercorns.

3. Put ground ingredients, daun kesom, asam keping and thin santan in pot and bring to boil. Add salt. Simmer over low heat.

4. Add in prawns and thick santan. Stir in the fish.

5. Serve laksa with freshly-ground dried chillies mixed with a little salt and lime juice.