This weekend, we’re learning how to cook a crowd-puller dish in Kuala Perlis, the one and only Laksa Kuala Perlis.
People from Perlis, today’s your day!
Laksa Kuala Perlis is best eaten with Laksa beras and its broth uniquely known for having thicker and grainy texture which comes from the blended fish. It is overall slightly spicy and sour, making it a perfect combination for the locals.
Laksa Kuala Perlis
- 300 g Laksa Beras
- 300 g Ikan Selayang
- 3 Tamarind slice
- ½ Cucumber
- 5 Bird’s eye chilli
- 2 Boiled eggs
- 250 g Onion (soaked in water)
- 150 g Dried Chilis
- 25 g Belacan
- 1 Bunga Kantan Daun Kesum a handful
- Start by boiling the fish with tamarind slice. You can use either Ikan Selayang or Ikan Kembung (mackerel). whichever suits your preference.
- While waiting for the fish to boil, cut up the cucumber, chop the bird’s eyes chili and cut the boiled egg to be used for later.
- And back to the boiling fish, once you see the meat is cooked and soft, strain them and then separate the flesh from the bones and blend them separately.
- After blending the flesh of fish, put it into a wok filled with boiling water, and repeat the same for the blended fish bones.
- Next, to give life and taste to the laksa, chop up all the ingredients and blend them until smooth. Once the paste is form, add it into the boiling fish soup.
- Then slice up the bunga kantan to add in together with the daun kesum into the wok. Stir and simmer for about 10mins for the flavors to develop.
- Lastly, place the Laksa beras in a bowl and pour in the broth. Then top it off with some sliced cucumber, bird’s eye chilli and egg, and it’s ready to be served!
Enjoy! I hope you guys enjoy the video and good luck trying the recipe!.
Also, I cordially invite you to eat with us and learn more about all the Malaysian local foods recipes.
You may also like our previous video : Nasi Dagang