Penang Laska

Photo: flickr user finna dat

Ingredients

16 ounces Shallots

10 stalk lemon grass, thinly sliced

1 Thumb-sized piece turmeric

30 piece dried chillies -or- (up to 40)

4 tablespoons ChiIli paste

1 tablespoon Shrimp paste

1 Clove garlic

8 slc Dried tamarind

30 stalk polygonum (daun kesom)

2 stalk phaeomaria (bunga kantan), cut into halves

6 Heaped tablespoons sugar

2 tablespoons Salt

6 ounces Tamarind

10 pints Water

2 1/2 pounds Wolf herring (Ikan Parang)

5 pounds Fresh coarse rice vermicelli

6 tablespoons Prawn paste, mixed with

3/4 cup Warm water

1 Pineapple, diced

2 pounds Cucumber, thinly shredded without skin and centre

2 ounces Mint leaves

8 ounces Onions, cut into small cubes

15 Green chillies, sliced

12 Red chillies, sliced

4 ounces Preserved leeks, sliceu thinly

Preparation

1. Soak tamarind in 455 ml (16 fl oz) water; squeeze and sieve into an enamel saucepan. reepeat process three times with the rest of the water.

2. Grind [A] to a fine paste.

3. Bring tamarind water to the boil with [A] and [B].

4. Boil for 10 minutes; add the fish and let gravy simmer for 15 minutes till fish is cooked.

5. Remove fish to a plate to cool; remove all bones. Place flaked fsh meat in a bowl and set aside.

6. Let the tamarind gravy simmer for 1 hour. Remove the polygonum and phaeomaria.

7. Return the flaked fish to the gravy and bring back to boil . serve: Bring a saucepan of water to a rapid boil . Scald the rice vermicelli and drain in a col- ander. Place a small handful of scalded rice ver- micelli in a medium-sized bowl; pour hot tamarind gravy and some fish over it. Top with garnish , and 1 teaspoon of the thinned prauwn paste Serve.

Note: Only verv fresh fish is suitable for this dish. Dried coarse rice vermicelli can be substituted for fresh. Boil rice vermicelli till soft but not soggy; about l5 minutes. Rinse in cold water and drain.

Found thru Yoyee