{"id":798,"date":"2016-06-10T10:26:29","date_gmt":"2016-06-10T02:26:29","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=798"},"modified":"2016-06-10T10:26:36","modified_gmt":"2016-06-10T02:26:36","slug":"laksa-singapura","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/laksa-singapura\/","title":{"rendered":"LAKSA SINGAPURA"},"content":{"rendered":"

\"laksa<\/a><\/p>\n

 <\/p>\n

LAKSA SINGAPURA<\/p>\n

2 kg mi laksa – dicelur dan toskan
\n3 tangkai daun kesum – dicuci bersih dan dirampai
\n3 tangkai daun selasih – dicuci bersih dan dirampai
\n300 gm taugeh – boleh celur atau dimakan mentah
\n3 biji timun – di hiris halus lidi mancis<\/p>\n

Bahan Kuah
\n1 ekor ikan parang – boleh juga ganti dgn ikan tenggiri
\n20 tangkai cili kering – direndam dan dikisar
\n6 batang serai – dikisar
\n2 cm lengkuas – dikisar
\n10 ulas bawang putih – dikisar (ita kurangkan)
\n4 biji bawang besar – dikisar (ita guna bawang merah)
\n1\/2 biji kelapa parut – dijadikan kerisik
\n2 biji kelapa parut putih – ambil santannyer
\n1.25 liter air
\n8 sudu makan rempah kari ikan
\n150 gm asam jawa – ramas bersama air dan tapis ambil airnyer sahaja
\n250 gm ikan kering kurau – diambil isinyer dan direndam hingga lembut
\n125 ml minyal masak – utk menumis
\nsedikit garam dan gula.
\nsedikit belacan – ita tambah
\n1 kiub ikan bilis – ita tambah<\/p>\n

Bahan sambal belacan
\n30 biji cili merah
\n10 biji cili padi
\n1 sudu makan penuh belacan bakar
\n1 biji limau kasturi
\nSemua bahan diatas ditumbuk atau dikisar kemudian letakkan jus limau kasturi dan secubit garam.<\/p>\n

Untuk membuat kuahnyer, buang kulit ikan parang, dipotong empat dan dibersihkan. kukus ikan bersama serai.
\nSetelah sejuk, buang tulang dan ambil isinyer. Kisarkan isi ikan bersama kerisik kelapa dan ketepikan.
\nGaulkan rempah kari ikan bersama bahan kisar dan tumis hingga garing dan naik aromanyer.
\nKemudian masukkan kerisik dan ikan yg telah dikisar. gaul higga sebati dan tutup periuk sebentar.
\nSetelah itu barulah masukkan air dan biarkan mendidih.
\napabila mendidih masukkan santan dan kacau lagi hingga rata. biarkan mendidih sekali lagi.
\nsetelah mendidih masukkan air asam, diikuti dgn ikan kurau dan biarkan hingga kuahnyer naik minyak.
\nPerlahan2 dgn menggunakan senduk, keluarkan minyak yg terdapat di permukaan kuah dan buang.
\nApabila masak, angkat dan hidangkan bersama mi laksa, sambal belacan dan juga bahan hiris yg lain.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

  LAKSA SINGAPURA 2 kg mi laksa – dicelur dan toskan 3 tangkai daun kesum – dicuci bersih dan dirampai 3 tangkai daun selasih – dicuci bersih dan dirampai 300 gm taugeh – boleh celur atau dimakan mentah 3 biji timun – di hiris halus lidi mancis Bahan Kuah 1 ekor ikan parang – boleh juga ganti dgn ikan tenggiri 20 tangkai cili kering – direndam dan dikisar 6 batang serai – dikisar 2 cm lengkuas – dikisar 10 ulas bawang putih – dikisar (ita kurangkan) 4 biji bawang besar – dikisar (ita guna bawang merah) 1\/2 biji kelapa parut <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-798","post","type-post","status-publish","format-standard","hentry","category-mee"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p88if4-cS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=798"}],"version-history":[{"count":2,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/798\/revisions"}],"predecessor-version":[{"id":801,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/798\/revisions\/801"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}