Peranakan Penang Laksa |
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Ingredients: (Serves 4-6) 2 clove Garlic 2 tbsp Shrimp Paste 30 dried Chillies 5 cm piece Turmeric 15 stalks Lemon Grass 600 gram Shallots 20 cup Water 10 piece Asam Galangal 30 stalks Kesum leaves 2 stalks Kantan Flower 1 cup Tamarind Juice 8 tbsp Sugar 3 tbsp Salt 1.5 kilo gram Fish 2 kilo gram Coarse Rice Vermicelli 5 tbsp Shrimp paste mix with 1 cup of water Garnishing Ingredients: 1 Pineapple sliced thinly 2 Cucumber shredded thinly 2 bunch of Mint Leaves 500 gram diced Large Onions 10 sliced Green Chillies 10 sliced Red Chillies 100 gram Sliced Preserved Leeks Method: 1. Ground garlic, shrimp paste, dried chillies, turmeric, lemon grass, shallots to a paste. 2. Boil the tamarind juice together with kesum leaves, dried tamarind, ground paste, kantan flower, sugar and salt. Set to boil for 15 minutes. 3. Add in the fish and simmer together with the gravy for 15 minutes until the fish is cooked. Remove the fish and set aside and flake. 4. Continue to simmer the gravy for another 45 minutes. 5. Remove kesum leaves and kantan flower. Put in the flaked fish and bring to boil for another 30 minutes. 6. When serve, put some laksa noodles in a bowl, top with garnishing. Pour in the hot boiling gravy and serve. |
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