Penang Laska
By: Anonymous
Published: Friday, December 25, 2009 - 12:50am

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 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 2. Grind [A] to a fine paste. 3 3. Bring tamarind water to the boil with [A] and [B]. 4 4. Boil for 10 minutes; add the fish and let gravy simmer for 15 minutes till fish is cooked. 5 5. Remove fish to a plate to cool; remove all bones. Place flaked fsh meat in a bowl and set aside. 6 6. Let the tamarind gravy simmer for 1 hour. Remove the polygonum and phaeomaria. 7 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. 8 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. 9 Found thru Yoyee