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Ingredients
- For the broth/soup
- 15 pieces of kembong/mackerel fish
- 3 pieces of dried tamarind/asam keping (can be replaced with tamarind juice)
- 1 lemon grass/serai - crushed
- 1 small ginger bud - sliced thinly
- 1 inch galangal/lengkuas - crushed
- 1/2 litre water
- salt to taste
- For garnishing (depending on the quantity you prefer)
- Laksa noodles or mee hoon - blanched
- Pineapple pieces - sliced thinly
- Cucumber - sliced thinly
- Red onion - sliced thinly
- Mint leaves
- Red chillies - sliced thinly
- Otak udang/shrimp paste
Directions
- Into a pot, add fish and pour about 1 1/2 litre water.
- Let it simmer until fish is tender and soft.
- Remove fish and let it cool down.
- Carefully pick out bones, head and all inner gadgets from fish.
- Gently flake the meat.
- Drain broth and pour back into the pot.
- Add fish with the rest of the ingredients for the broth.
- Continue to simmer to a boiling point.
- To serve, add noodles in a bowl and pour the broth over.
- Top up with garnishing ingredients and a spoon of otak udang/shrimp paste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 268mg | 8% |
| Total Carbs 22.12g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 16.22g | 11% |
| Protein 1.44g | 2% |
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