Michigan Laksa Lemak

A Version of Malaysian Soup Using Michigan Ingredients

Ingredients

1 or 2 filet of Lake Superior Whitefish
  optional: a similar quantity of prawns or shrimp
Laksa Noodles (big fat rice noodles available at Asian groceries).

Spices:

A:  two or three shallots, finely chopped
    one or two cloves of garlic
    1 T quality curry powder
    1 T belacan
    optional: chili powder, sauce or flakes

    3 T olive oil for frying

B:  1 inch grated galangal (if you can get it!)
    1 inch grated fresh ginger
    1 inch grated fresh turmeric
    lemon grass, smashed with back of knife
    1 t tamarind fruit soaked in a cup of hot water for 15 minutes and strained
    santan ( Coconut milk.  I used to use the canned but age and concern for fat
       control causes me to use two T of powdered these days).
    2 cups chicken stock

C:   bean sprouts
     greens ( such as spinach or baby bok choy )

Seasoning:
     fish sauce
     soy sauce

Garnishing:
     chopped basil
     sliced lime
     sliced cucumber
     pineapple
     fresh chilis
Method:
Cut up fish and prawns in bite sized pieces and boil in a small amount of
water for about five minutes or until cooked.  Strain out stock and reserve
it aside.  Set aside fish for later.

Saute' A. for a few minutes in olive oil until belacan is no longer raw.  
Add tamarand water, chicken stock and fish stock and cook with rest of B for
15 minutes.

Meanwhile boil laksa noodles in a large pot al dente, strain and set aside.

Add C to the soup (and more stock if needed) and cook for a few minutes.  
Add seasonings.

Place a helping of noodles in each bowl and cover with a generous ladle 
full of soup, decorate with any of the garnishes and serve.

Selamat Makan