这次采用了甘望鱼肉，
自己一手“煲办”，可以满足家人的口味
大家一起来大块朵颐呗！~
阿叁叻沙食谱参考于~郑宝燕亚叁叻沙，谢谢她仔细的分享
汤头材料：
（A）甘望鱼 1公斤，去内脏后洗净
水 大约 3000毫升 （我减少至2000毫升）
小葱头 5~6颗，去皮，洗净拍扁
马来盏 2小片，预先煎香
叻沙叶 大约 50克，把烂叶选掉，洗净沥干
香茅 2～3支，取白色部分，拍扁
姜花 1支，洗净，切开两半
黄梨心 1支，切块
阿参皮 8片，洗净沥干
阿参膏 1大匙，加少许水混合取汁
南姜 1小块 （我没加）
（B）辣椒糊 180~200克
（C) 叻沙粉条 1包（450克）
一锅水
一锅冷水
调味料：
盐 1/2汤匙
酱油 适量
冰糖 少许
佐料：
洋葱 2颗，去皮切丝
黄梨肉 1个，切小块
黄瓜 1条 去皮切丝
生菜 1棵，洗净切丝
薄荷叶 适量 洗净沥干
姜花 1支 洗净切幼
小辣椒 2-3 小条 （洗净、切粒）
虾膏 适量 （家人不喜欢，我没加）
做法：
1.将2公升的水煮滚，加入甘望鱼放入煮至熟约8~10分钟，熄火、捞起甘望鱼待冷。
2.用手拔开鱼，取鱼肉后弄碎，鱼骨分开。
3.将鱼骨放入搅拌机里与少许水，把鱼骨捣烂然后过滤去汁。再将鱼汁倒回锅内拌匀，开火煮开。
4.待滚后，加入小葱头、马来盏、叻沙叶、香茅、姜花、黄梨心，阿参皮以中小火一起煮至出味约20分钟。
5.加入辣椒糊再煮十分钟。
6.加入鱼肉，再滚一下。加入适量的调味料，然后以小火再慢煮约30分钟，即可熄火。
**汤头隔夜更加入味香浓
**调味料依自己口味自行调整, 如果感觉不够酸再加阿叁汁
7.面条预先浸泡至软 2~4小时。
8.煮开一锅水，待水滚后加入粉条煮至熟软，捞起再放入冷水几分钟，然后沥干。
9.将少许叻沙粉放在碗内，加入佐料，再淋上叻沙汤搭配脆饼，趁热享用。
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脆饼材料：
面粉 50克
粘米粉 2大匙
粟粉 1大匙
盐 1/4 茶匙
油 3大匙
胡椒粉 少许
水 150毫升
油 3碗，炸脆饼用
做法：
1.将全部材料混合拌均匀成糊。
2.锅内热油，将锅铲浸入热油浸泡几分钟后再舀入少许面糊，放入热油中炸至金黄色即可捞起沥干。
Laksa Soup Ingredients：
（A）1 kg of kembong fish, clean innards, washed & drained
3000 ml water （I reduce to 2000 ml）
5~6 shallots, removed skin, washed & crushed
2 small pieces belacan, grill in advance
50g laksa leaves/ daun kesom，pick the leaves, washed & drained
2～3 sticks lemon grass, take the white bottom portion, crushed
1 stick of torch ginger, cut into half
1 piece of pineapple core, cut into pieces
8 slices tamarind / kepingan asam, washed & drained
1 tablespoon of tamarind paste, dilute with some water, strained the juice
1 small piece galangal （optional）
（B）180~200g chilli paste/ chilli boh
（C) 1 packet laksa noodles（450g）
1 pot of water
1 pot of cold water
Seasoning：
1/2 tablespoon
soya sauce to taste
rock sugar to taste (optional)
Other Ingredients：
2 red onion, removed skin, shredded
1 pineapple, removed skin, cut into small piece.
1 cucumber, removed skin, shredded
1 bunch of salad leaves, removed skin, shredded
mint leaves, washed & drained
1 stick of torch ginger, chopped
2~3 cili padi, chopped
shrimp paste to taste （I didn't add）
Method：
1.Boil 2 litre water, add in kembong fish bring it to cook for 8~10 minutes, off the heat, ladle out the fishes bring it to cool.
2.Peel out the fish meat by using hand. Separate out the fish bones.
3.Put the fish bones in the blender. Blend it together with some water until fine. Strain the fish extract. Pour in the extract into the pot and on the heat to boil.。
4.When it is boil, add in shallots, belacan, laksa leaves, lemon grass, torch ginger, pineapple core, tamarind and bring it to boil for 20 minutes under medium low heat.
5.Add in chilli paste and bring it to boil for another 10 minutes.
6.Add in fish meat, bring it to cook for another few minutes. Add in seasoning that suite your taste. Bring it to cook for 30 minutes under low heat, off the heat.
**The laksa soup will be more tasty over night.
7.Soak the laksa noodles until soft for 2~4 hours.
8.Boil a pot of water, add in the noodles after the water boiled, cook until soft. Ladle out, transfer in another pot of cold water. Let it cool down in the cold water for few minutes, drained.
9.Add some noodles in a bowl, following with other ingredients, pour in the laksa soup and best served in hot with some fried crackers.
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Crackers ingredients：
50g all purpose flour
2 tablespoon rice flour
1 tablespoon corn starch
1/4 teaspoon salt
3 tablespoon cooking oil
dash of pepper
150 ml water
3 bowls of cooking oil, for frying purpose
Method：
1.Mix well all the ingredients.
2.Preheat the cooking oil, deep in the frying spatula into the cooking oil for few minutes, pour some batter on the hot spatula, put it in the cooking oil again, fried the batter until golden brown & drained.
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