Laksa Kedah is a gravy dish and is also known as Laksa Teluk Kechai, translated literally as Kechai Bay Laksa. This traditional dish is served during festivities. The basic ingredients are the laksa rice vermicelli, fish, red onion and garlic grounded with chilies and prawn paste, slices of dried garcinia cambogia, lemon grass, ginger flower, kesum leaf, hard-boiled egg, and salt.
Boil the fish with slices of garcinia cambogia and a little salt. When the fish is cooked discard the garcinia cambogia and separate the fish flesh from the bone. Grind the bone with the water used to boil the fish and strain till there is no more bone residue. Reboil the water, add in the ground ingredients including the ground fish flesh, slices of garcinia cambogia, lemon grass, ginger flower, kesum leaf as well as salt, and boil till the gravy thickens. To serve pour the gravy into a bowl of the laksa rice vermicelli and garnish with slices of hard-boiled egg.