1 tbsp Shrimp Paste (Petis Udang) @ Jeeny’s Petis Udang
1 pack Instant Laksa Noodles
3 Fresh Sardines (boiled, flesh only)
1 Small Can of Sardines (use fish flesh only)
Vietnamese Coriander Leaves (Daun Kesum)
2 pieces Tamarind Slices (Asam Keping)
1 tbsp Jeeny’s Tamarind Paste
3 stalks Lemongrass
1/2 cup Pineapple Flesh
1 Torch Ginger Flower (cut into 4)
Salt and Sugar to taste
1L Fish Stock (from boiling the sardines)
Blended Ingredients:
5 Large Red Chilies
7 Red Bird’s Eye Chilies
1 inch Galangal
1 inch Fresh Turmeric
1 tsp Jeeny’s Toasted Shrimp Paste (Belacan Bakar)
1/3 cup Pineapple
Boil the fresh sardines, then separate and keep the fish flesh and the stock. In a blender, blend large red chilies, bird’s eye chilies, galangal, fresh turmeric, toasted shrimp paste, and pineapple until smooth. In a pot, heat some oil and sauté the blended paste until fragrant. Add lemongrass, shrimp paste (Petis Udang), Jeeny’s tamarind paste, tamarind slices, pineapple flesh, and torch ginger flower. Stir well, then pour in the fish stock and bring to a boil. Add the fresh and canned sardine flesh, followed by Vietnamese coriander leaves. Season with salt and sugar to taste, and let it simmer to develop the flavors. Cook the instant laksa noodles according to the package instructions, then serve with the prepared gravy.
