This is one of the must-not-miss of Penang. Thick rice noodles served in fish flakes soup which is spiced with dried chillies, lemon grass, shallots, turmeric, kesum leaves, ginger flowers, galangale, candlenuts, dried shrimp paste (belacan) and tamarind juice. It is garnished with fresh mint, fresh chillies, shredded pineapple, cucumber, onions, lettuce, ginger flowers and spoonful of black shrimp paste (hae ko).
source taken from: http://www.worldisround.com/
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
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.
source taken from: http://www.malaysiasite.nl/
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