Laksa Medan

ingredients

400 g fish bloating

2 L of water

2 pieces of acid gelugur

2 tsp salt

1 ½ tsp sugar

2 pieces of flower kecombrang, thinly sliced

500 g large stick noodles, boiled until cooked, drained

2 pieces of cucumber, diced ½ cm

Seasonings, puree:

15 grains of red onion

5 cloves of garlic

3 pieces of red chilli

2 stalks lemongrass, take the white part

3 cm turmeric, roasted

1 tsp shrimp paste, roasted

Complement:

3 pieces of red chilli, thinly sliced

3 pieces of red onion, thinly sliced

3 pieces of lime, cut into pieces

Green pepper sauce, puree:

12 pieces of green chili

½ tsp salt

¼ tsp sugar

How to Make:

Boil the fish with water and acid gelugur over medium heat until boiling (± 30 minutes). Reduce heat, and cook until the water is reduced. Lift the fish, shredded rough.

Enter the fish back into the pan. Add spices, salt, sugar, and kecombrang and stir well. Cook until done (± 15 minutes), remove from heat. Set aside.

Arrange the noodles and cucumber in a serving bowl, pour the hot sauce.

Serve hot with complementary and green pepper sauce.

Acid gelugur: Shaped like a scar, just a mini-sized, with a sour taste that stung. Widely used in the kitchen Sumatra. Sold dried in the traditional market.

  Flowers kecombrang: Also known by the name of kincung or honje. Shaped like a sunflower with the color pink. Often used in the cuisine of North Sumatra. Sold fresh in supermarkets.

  Mi sticks: Also called 'mi biting', which is shaped like a stick noodles, just a bit wide. Sold dried in plastic containers (per 1 kg) in traditional markets.