Laksa Beras with Fish Curry Gravy
• 200g EKA LAKSA BERAS THAI, soaked to soften, cooked
Fish curry gravy: • 200ml water • 100g fish fillet • 300ml coconut milk
Curry paste (pounded): • 12 dried chillies, soaked in hot water to soften • 1 stalk lemongrass • 5 slices galangal • 5 pips garlic • 10 shallots • 1” turmeric • 1 tsp fermented shrimp paste (gapi)
Seasoning: • 1 tbsp Thai palm sugar • 1 tbsp fish sauce • 2 tbsp tamarind juice
Garnishing: • Hard boiled eggs, shredded cabbage, mint leaves and red chillies
(2-3 hidangan)