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PENANG
Recipes
LAKSA
Laksa is one of the most famous, and loved of hawker fare in Penang. It originated here, and the best versions are still found here.
WHAT YOU NEED:
• 500 gm fresh laksa rice noodles
• Haeko (black prawn paste mixed with hot water to flowing consistency)
• 1 kg mackerel
• 1 ginger flower - cut into halves • 6 stalks Thai basil leaves
• 2 cups tamarind juice
• 2 tsp salt
• 1 tsp oil
• 1 tsp sugar
INGREDIENTS TO GRIND:
• 3 stalks sliced lemon grass • 6-8 garlic cloves
• 3 cm piece galangal
• 250 gm shallots
• 12 dried chillies - soaked
• 1 cm piece turmeric
• 1/2 cm piece belacan or shrimp paste
INGREDIENTS FOR GARNISH:
• 1 seedless cucumber skinned and shredded
• 2 red onions sliced
• 1/2 pineapple thinly sliced • 10 springs mint leaves
• 3 fresh chillies – sliced
• Prawn paste or haeko
• 1 onion - finely sliced
WHAT TO DO:
• Put fish, salt and 5 cups of water in a pan and bring it to boil
• When fish is cooked, remove bones from fish, and set aside
• Simmer bones for at least 30 minutes
• Remove bones
• Add ground ingredients to fish stock and bring to boil
• Add tamarind juice, Thai Basil, ginger flower, sugar, fish meat and oil
• Simmer for 20 minutes
• Gravy should be kept warm till serving time
• Place laksa in a bowl, add garnishings. Ladle gravy over it and add a little haeko sauce on top. Best eaten when hot. Simply heaven.
ENDLESS VACATION 13