Penang Laksa Recipes

Ingredients :

1

1 tbsp

35

3 cm

10

500 g

20 cups

8

30

2

6 tbsp

2 tbsp

1 kg

2 kg

6 tbsp

Garnishing :

1

3

1

250 g

15

12

120 g

clove garlic

shrimp paste

dried chilies

piece turmeric

stalks lemon grass

shallots

water

pieces asam gelugur

stalks daun kesum

stalks bunga kantan

sugar

salt

fish

coarse rice vermicelli

shrimp paste, mixed with 3/4 cup water

pineapple, sliced

cucumbers, thinly shredded

bunch mint leaves

large onions, diced

green chilies, sliced

red chilies, sliced

preserved leeks, sliced

Method :

Soak the tamarind in water. Squeeze and strain out the juice. Bring to the boil with ground paste and dried tamarind, daun kesum, bunga kantan, sugar and salt. Boil for 10 minutes. Add the fish and allow gravy to simmer for 15 minutes until the fish is cooked. Remove to cool. Set aside and flake. Let the gravy simmer for 1 hour. Remove the daun kesum and bunga kantan. Return the flaked fish to the gravy and bring to boil. To serve, place the rice vermicelli in individual bowls, put the garnishing on top and pour the gravy over.

Serves 4 - 6

Rice In Coconut Milk (Nasi Lemak) was presented by a Nyonya mother in law to the mother of the bride 12 days after the marriage to acknowledge the fact that the bride was a virgin.

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