INGREDIENTS

Part A

• 1 packet of dried laksa leave (soak for 1 hour and boiled till soft remove from
  water)
• 3 pieces of kesum leaves
• 2 Young torch ginger flowers
• 8 pieces of Tamarand slices
• Salt and sugar to taste

Part B (Gravy)

• 1 tin SUNSTAR SARDINES (including its sauce)
• 1 large onion
• 1/2 inches belacan
• 8 sprigs dried cili (cut and and boiled till soft)
• 6 cups water

Part C

• Cucumber – finely sliced
• Onion – thinly sliced
• Boiled eggs
• Bird’s eye chillies
• Lime

INSTRUCTIONS

1. Blend all ingredients B (for gravy) and pour into a pot.
2. Add 6 cups of water, kesum leaves, torch ginger flower, tamarind and a dash of salt to taste.
3. Bring gravy to boil and simmer for 15mins. Serve the Laksa with garnishing and other side ingredients from Part C.