SEGMEN FOOD TRAVEL MALAYSIAN : LAKSA TELUK KECHAI (KEDAH)

PERSEMBAHAN : 2 STAR

KEENAKKAN : 4 STAR

KOMEN : SANGAT FRESH DAN MEMANG BERBEZA DARI LAKSA-LAKSA LAIN

ORIGINAL LAKSA TELUK KECHAI KUALA KEDAH

If you had tasted Penang Laksa then you should try this Laksa from up north, Laksa Teluk Kecai. This laksa was named after a district in Kuala Muda Kedah. Teluk Kecai is famous with this laksa. This Kedah Laksa is very similar to Asam Laksa in Penang, and the only difference is the garnishing used and the condiment

This particular laksa dish is made of rice flour and clear gravy a concoction of sardine fish, bunga kantan, onions and lemon grass to give it a very distinctive laksa fragrance. This dish is nice eaten with hard boiled eggs, chopped cucumber and onions. 

One thing unique about this Laksa Kedah that differentiate it with Penang Laksa is "the coconut sambal" serve with the laksa...OMG it was awesome really tasty and delicious. So if you have plan to travel up north don't forget to try this Laksa...you can only find this Laksa in Teluk Kecai.

Ground spice ingredients

15 fresh red chillies

15 dried red chillies

15 shallots

1 tsp belacan stock granules

Ingredients A

300ml water

10 sprigs polygonum leaves (daun kesom)

5 pieces dried tamarind skin (asam keping)

3 stalks lemon grass, lightly smashed

2 ginger torch - bunga kantan

1.8 litres water

Ingredients B

1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned

1 cup water

1 kg fresh laksa noodles

Seasoning

2 tbsp sugar or to taste

Salt to taste

Garnishing

5 sprig daun selom - shredded

1 cucumber shredded

1 onion, finely sliced.

2 red chillies, seeded and sliced

Coconut sambal

Hard Boiled Egg

Method:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.

Put ground ingredients , water and fish stock in a pot.

Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes.

Add the flaked fish and seasoning to taste.

Continue to simmer for an extra 10 minutes.

To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.

Drain and put into a bowl.

Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.

For Coconut Sambal Recipe please refer to my next entry.