Tambelan laksa (Indonesian: Laksa Tambelan) from Tambelan Archipelago in Riau Islands province of Indonesia, off the west coast of West Kalimantan. It uses flaked sauteed ikan tongkol asap (smoked mackerel tuna or skipjack tuna) and lump of sagoo noodles, served in spicy coconut-based stock made of kerisik (sauteed grated coconut, pounded or blended into paste). Laksa Tambelan uses quite complex spice mixture, which includes sour asam kandis (Garcinia xanthochymus ), daun kesum, shallot, garlic, chilli pepper, lemongrass, turmeric, clove, cardamom, cinnamon, nutmeg, star anise, galangal, coriander, caraway, black pepper, also anchovy and ground dried shrimp.
- 500gr smoked TUNA
- BANANA LEAF
- 500gr SAGO NOODLEs (*)
- 1 COCONUT, grated
- 5 tablespoons vegetable oil, for sauteing
- 1½ltr fish stock
- 5 pieces of ASAM KANDIS (**)
- 10 pieces of KESUM LEAF (LAKSA LEAF, RAU RĂM, VIETNAMESE CORIANDER) (***)
- 2 tsp SALT
- 1 tsp SUGAR
Blended ingredients No1:
- 50 g dry anchovies, fried
- 12 nos SHALLOT
- 5 cloves of GARLIC
- 4 pieces of dried red chili
- 4 pieces of CAYENNE PEPPER
- 3 LEMON GRASS stalks, take the white part, thinly sliced
- 25 g Dried shrimps (sangrai EBI-Indonesian)
- 5 CLOVEs
- 3 CARDAMOMs
- 3 cm TURMERIC, sliced
- 1 STAR ANISE (buah pekak)
- 1 piece of NUTMEG (buah pala)
- 3 cm CINNAMON stick (kulit batang kayu manis)
- 3 cm GALANGAL (lengkuas)
- 2 tsp CORIANDER (ketumbar)
- 1 ½ tsp of CUMIN (jintan putih)
- 1 teaspoon ground black pepper (merica hitam butiran)
- ½ tsp FENNEL SEED (adas manis)
Spice Ingredients No2:
- 5 nos SHALLOT, thinly sliced
- 1 tbsp curly red pepper, puree
- Steam smoked fish until tender, remove, chopped in food processor finely, Roatsed. Set aside.
- Mie: Cut round banana leaves, stack on top of the tampah. Set aside.
- Boil the noodles until translucent and shiny, remove. Let it cool slightly. Take the noodle of a hand, cupped on a banana leaf (a mountain of noodles). Let stand at room temperature until the noodles dry up. Set aside.
- Coconut sauce: Roasted grated coconut with Ingredients No1 to brown, remove. Blend with blender. Set aside.
- Heat oil, sauté ingredients No2 until fragrant. Put the fish and coconut sauce, mix well. Cooked about 30 minutes or less.
- Add fish stock and ASAM KANDIS , cook until boiling about 10 minutes. Add the KESUM leaves, salt, and sugar, bring to a boil (about 5 minutes), remove. Set aside.
- Arrange the noodles that have been formed inside the serving bowl. Ladle with hot sauce and stuffing.
- Serve hot.
(*) MI SAGU: A Noodle made from sago starch. Shaped like a stick, just dark gray. Once cooked, the texture becomes supple and the color is shiny (clear).
(**) ASAM KANDIS: Type of dark-colored ASAM with a slightly bitter taste. Sold for sale in traditional markets.
(***) KESUM LEAF (DAUN KESUM): The herbs commonly used to make laksa in Sumatra. The aroma is typical as a KECOMBRANG flower. Contribute a stinging sour taste. It looks like a curry leaf, just longer. Fresh sale at leading supermarket. If no, can be replaced with KECOMBRANG flowers.