Penang Laksa

Source



600g laksa noodles, scalded

A:
l kg flaked wolf herring (ikan parang)
a pinch of salt
2000ml water

B: (Spices to grind finely)
6-7 fresh chillies
4-5 dried chillies
1 small piece galangal (lengkuas)
2 cm fresh turmeric
20 shallots
2 cloves garlic
6 candlenuts (buah keras)

C:
5 stalks vietnamese coriander leaves (daun kesom)
1 torch ginger (bunga kantan), cut lengthwise
5-4 stalks lemon grass, smashed

D: (Mix and strain)
50g tamarind (assam jawa)
250ml water
4 pieces asam keping
1 tbsp shrimp paste (belacan), roasted
Salt and monosodium glutamate to taste

Garnishing: (Slice thinly)
100g pineapple
1 cucumber
2 torch ginger (bunga kantan)
3 red chillies
2 big onions
200g lettuce
Mint leaves
Enough sticky black prawn paste (hayko), dissolved in a little hot water

1. Boil fish with the water. When fish is cooked, remove it from the stock and flake it. Leave water (fish stock) in the pot.
2. 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.
3. Put laksa noodles into serving bowls. Spoon the laksa gravy over and start garnishing. Serve hot with a little prawn paste.