Penang Laksa - Malaysia Bukit Pagar

Penang Laksa

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Penang Laksa


Katong Laksa and Banana Leaf

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


Katong Laksa

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.


CurryLaksa


Assam Laksa


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