Ingredients
2 kg laksa noodles
100 grams torch ginger flower
500 grams mackerel fish fillet
1.5 kg clam
200 grams dry anchovies
1 piece dry kelp
700 grams radish
500 grams carrot
200 grams fermented bean paste
400 grams fermented red chilli paste
2.5 liters water
Preparation
Skin then roll cut (oblique cut) radish and carrots.
Rinse dry anchovies twice and place in a muslin bag.
Make a soup base by mixing bean paste and chilli paste with 2.5L water. Add in radish, carrots and anchovies.
Add dry kelp.
Bring soup to broil. Remove kelp.
Simmer for 20 minutes. Turn off the heat and let stand for 10 minutes.
Steam clam and fish fillet.
Serve with chopped ginger flower.
