Michigan Laksa Lemak

A Version of Malaysian Soup Using Michigan Ingredients


Ingredients

1 or 2 filet of Lake Superior Whitefish
  optional: a similar quantity of prawns or shrimp
Laksa Noodles (big fat rice noodles available at Asian groceries).

Spices:

A:  two or three shallots, finely chopped
    one or two cloves of garlic
    1 T quality curry powder
    1 T belacan
    optional: chili powder, sauce or flakes

    3 T olive oil for frying

B:  1 inch grated galangal (if you can get it!)
    1 inch grated fresh ginger
    1 inch grated fresh turmeric
    lemon grass, smashed with back of knife
    1 t tamarind fruit soaked in a cup of hot water for 15 minutes and strained
    santan ( Coconut milk.  I used to use the canned but age and concern for fat
       control causes me to use two T of powdered these days).
    2 cups chicken stock

C:   bean sprouts
     greens ( such as spinach or baby bok choy )

Seasoning:
     fish sauce
     soy sauce

Garnishing:
     chopped basil
     sliced lime
     sliced cucumber
     pineapple
     fresh chilis

Method:

Cut up fish and prawns in bite sized pieces and boil in a small amount of water for about five minutes or until cooked. Strain out stock and reserve it aside. Set aside fish for later. Saute' A. for a few minutes in olive oil until belacan is no longer raw. Add tamarand water, chicken stock and fish stock and cook with rest of B for 15 minutes. Meanwhile boil laksa noodles in a large pot al dente, strain and set aside. Add C to the soup (and more stock if needed) and cook for a few minutes. Add seasonings. Place a helping of noodles in each bowl and cover with a generous ladle full of soup, decorate with any of the garnishes and serve.

Selamat Makan