Penang Laksa
By: Anonymous
Published: Thursday, February 18, 2010 - 1:55am

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

1 Enough sticky black prawn paste (hayko) - dissolve in a little hot water 2 MethodBoil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot. 3 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. 4 Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.