LAKSA WITH PEPPER OIL
Ingredients
400gm thick bee hoon
50gm lettuce, cut into strips
150gm pineapple, cut into strips
1 cucumber, cut into strips
1/2 onion sliced
8 chilli padi
a few drops pepper oil
4 mint leaves
2 limau kasturi, halved
pepper sambal
Method
1. Boil bee hoon in water till soft and drain
2. Divide bee hoon, lettuce, pineapple and cucumber into four bowls and pour fish gravy over them.
3. Garnish with slices of onion, chilli padi, pepper oil and mint leaves.
4. Serve with pepper sambal and limau kasturi on the side.
GRAVY
Ingredients
1 litre fish stock
2 tamarind skins
100gm lengkuas
500gm fish (boiled and deboned)
1 stalk lemon grass, crushed
1/2 onion chopped
10gm belacan
2 teaspoons chilli paste
Method
1. Mix all ingredients together and boil till gravy thickens.
