Penang Laksa

Photo: flickr user avlxyz

Ingredients

600 grams laksa noodles (you can get it easily from supermarkets) scald in hot 1 kg flaked ikan kembong or ikan parang

1 pch salt

2000 ml water

Spices to grind finely

7 fresh chillies

5 dried chillies

1 small piece lengkuas

2 cm fresh turmeric

20 shallots

2 clv garlic

6 candlenuts (buah keras)

5 stalk daun kesom

1 bunga kantan - cut lengthwise

4 stalk serai - smashed

50 grams tamarind (assam jawa)

250 ml water

4 piece asam keping

1 tablespoon Maggi Belacan powder (it's so convenient to use this, instead of 1 salt and monosodium glutamate to taste

Part (D): Garnishing

100 grams pineapple

1 cucumber

2 bunga kantan

3 red chillies

2 big onions

200 grams lettuce

Mint leaves

Preparation

Enough sticky black prawn paste (hayko) - dissolve in a little hot water

MethodBoil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.

Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

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Yield:

1.0 servings

Added:

Thursday, February 18, 2010 - 1:55am

Creator:

Anonymous

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