Laksa Utara Resepi Mak Che Nom

Summary

This video showcases a simple and delicious recipe for North Malaysian-style laksa, featuring a flavorful fish-based broth made with fresh mackerel. The process includes boiling the fish with aromatic ingredients like shallots, garlic, and tamarind, then blending it into a rich, fragrant soup base. The laksa is served with various fresh toppings such as cucumber, boiled eggs, and fresh herbs. This easy-to-follow recipe highlights the key ingredients for a mouthwatering laksa experience, perfect for a family meal or special occasion.

Takeaways

• 😀 Fresh mackerel (ikan kembung) is the key ingredient for a flavorful Northern-style Laksa.
• 😀 The broth is made by boiling the fish with shallots and asam keping (dried tamarind slices) to create a rich fish stock.
• 😀 Shallots, garlic, dried anchovies, and chili are blended into a paste and cooked to create a fragrant base for the soup.
• 😀 Fresh herbs like galangal (Bunga Kantan) and Daun Kesum (Laksa leaves) are essential for the signature aroma of the Laksa.
• 😀 The soup is flavored with tamarind, salt, and optional extra chili for a tangy and spicy taste.
• 😀 Sliced vegetables such as cucumber and onion, along with boiled eggs, are key condiments to add freshness to the dish.
• 😀 Rice noodles are the base of the Laksa, which should be served in a bowl with the hot soup poured over them.
• 😀 The broth should be simmered for about 15-20 minutes to enhance the flavors and create a rich, aromatic soup.
• 😀 You can adjust the level of spiciness in the broth by adding more chili if desired.
• 😀 Laksa is best served hot with garnishes like boiled eggs, sliced cucumber, onions, and a squeeze of lime for added freshness.

Q & A

What is the main dish featured in the video?

The main dish featured in the video is 'Laksa Utara', a type of Malaysian noodle soup.

What type of fish is recommended for the recipe?

The recommended fish for the recipe is fresh ikan kembung (mackerel), which should not be frozen.

What is the key ingredient that adds fragrance to the soup?

The key ingredient that adds fragrance to the soup is bunga kantan (torch ginger), along with daun kesum (Vietnamese coriander).

How should the fish be prepared before cooking?

The fish should be cleaned and then boiled with onions and asam keping (dried tamarind) until cooked.

What is the purpose of the bilis (dried anchovies) in the recipe?

The bilis (dried anchovies) are used to enhance the flavor of the soup, contributing a rich, umami taste.

How are the onions and other ingredients prepared for the soup base?

The onions (both red and white) are sliced roughly, while the bilis are soaked in hot water to soften. These ingredients are then blended with chili and blacan (fermented shrimp paste) to form the base of the soup.

What additional ingredients are added to the soup during the boiling process?

During the boiling process, asam keping (tamarind slices), daun kesum (Vietnamese coriander), and salt are added to the soup for flavor.

How long should the soup be boiled?

The soup should be boiled for around 15 to 20 minutes to ensure all the flavors meld together.

What are some of the garnishes and condiments for the laksa?

The garnishes and condiments include sliced cucumber, boiled eggs, sliced onion, lettuce, and lime wedges.

Can other vegetables be used in the recipe if necessary?

Yes, if certain ingredients like lettuce or cucumber are not available, alternatives can be used. However, it's best to use fresh and crunchy vegetables for the garnish.