Penang Laksa

Penang Laksa

The final product- Streaming hot spicy lemony sour sweet and tantalizing Penang Laksa! Lets

unravel the mystery..

Instructions

1) In a pot of water, put:





i) a bunch of Laksa leaves




ii) Assam (about 10 pieces)



iii) lemongrass (3-4 pieces)









2) Boil for 5 hours or so




3) Remove everything, leaving soup behind




4) Put into soup




i) sliced small shallot



ii) balacan chilli (can be commercial packed)- 1 can



iii) Fish (defrost the fish, salt the fish and apply some of the balacan chilli on it) (do not cut into slices, maybe half, as long as it fits into the pot. We need the fish to be in its original form so the bones will not fall into the broth. Cooking it in the broth is to extract the sweetness of the fish)


















5) When the fish is cooked, remove the fish and debone it.















6) Prepare:

i) sliced cucumber

ii) sliced pineapple

iii) mint leaves
iv) sliced big onions

v) sliced big red chilli
vi) Sliced big green chilli






7) Taste broth and adjust accordingly. Cook 'big vermicelli' in boiling water. Put cooked vermicelli in bowl and pour hot steaming broth over and add above condiments according to personal taste.
















vi) small limes cut into half (same as limes used in Char Keow Teoy)
















vii) prawn paste