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Penang Laksa

Penang Laksa

 

INGREDIENTS:

  • 500 gm fresh laksa (rice noodles)

  • heiko (black prawn paste mixed with boiled water to flowing consistency)

  • 1 kg ikan kembong (mackerel)

  • 1 bunga kantan (ginger flower) - cut into halves

  • 6 stalks daun kesum (Thai basil leaves)

  • 2 cups tamarind juice

  • 2 tsp salt

  • 1 tsp oil

  • 1 tsp sugar

  • 3 stalks serai (lemon grass)

  • 3 cm piece lengkuas (galangal)

  • 250 gm shallots

  • 12 dried chillies - soaked

  • 1 cm piece turmeric

  • 1/2 cm piece belacan (shrimp paste)

  • 1 small cucumber

  • 1 stock lettuce

  • 1/2 pineapple

  • 100 gm mint leaves

  • 3 fresh chillies - sliced

  • 1 onion - finely sliced

 

PREPARATION:

  • Put fish, salt and 5 cups of water in a pan and bring it to boil

  • When fish is cooked, remove bones and keep fish aside

  • Simmer bones for at least 30 minutes

  • Remove bones

  • Add ground ingredients to fish stock and bring to boil

  • Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil

  • Simmer for 20 minutes

  • Gravy should be kept warm till serving time

Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot.

 

 

 

   Ben van Wijnen

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