PENANG LAKSA

 

Penang famous for this peranakan penang laksa , It sourish taste cover up the fishy smell.My hubby and youngest  son,both of them love this noodle.

PENANG LAKSA

1 packet rice vermicelli (thick round one)

1 kg ikan kembong

3 cloves garlic *

1 tbsp shrimp paste (belacan*

30 dried chillies*

2 cm pieces of fresh turmeric*

6 stalk lemongrass*

300g shallot*

1.5 litre water

8 pcs.assam gelugor (dried tamarind pieces)

30g of daun kesum

1 stalk bunga kantan

5 tbsp sugar

3 tsp salt

6 tbsp black sticky shrimp paste (hei koe)

Method

1.Put the * ingredients to blend to paste.In a pot of water,put in dried assam gelugor,sugar and salt

bunga kantan,bring to a boil for about 8 minutes.

2.Add fish and when the fish is cooked,remove the fish from pot and flake it.

3.Return the cooked flake meat to the gravy and boil again using low heat to cook.

4.Add the black sticky shrimp paste and the daun kesum,boil for another 5 minutes.

5.Serve with noodle and garnish the following ingredients.

 Garnishing penang laksa

1 ripe pineapple,diced

1 cucumber,peel and shredded

3 onion,diced

7 green chilli,7 red chillis ,sliced

some mint leaves

To serve;

.Put scalded noodle in serving bowl,pour gravy and garnish with a little of each of the ingredients.

Note;adjust the salt and sugar according to your taste.the packet of noodle have to soak in water for 4 hour and 2 hourt water in hot boiling water ,drain. I bought a packet of this noodle do not have the instruction on the back of packet.Some do have.