Penang Laksa

Laksa is a type of noodle. This time I am sharing Penang laksa. I think every state in Malaysia has its own laksa. Among them, Penang laksa is the most popular. Sour and spicy gravy with refreshing condiments. Its recipe differ person to person, and here is my recipe.

Ingredients:

~ Laksa noodle. There are 2 types of noodle. If using dried noodle, you need to boil to soften it. Another type is ready to eat noodle.

For gravy:

~ 1 kg mackerel

~ 6 dried chillies*

~ 6 fresh red chillies*

~ fresh turmeric about 1 inch*

~ fresh galangal about 1 cm cube*

~ 20 shallots or 3 onions*

~ 2 cloves garlics*

~ 1 tbsp belacan*

~ 5 stalks laksa leaves

~ 2 ginger plant bud cut half

~ 5 lemon grass, bruise

~ 8 tamarind slice

~ 1 cup of tamarind juice

~ 2 liter water

Methods:

~ Boil fish with some salt. Remove from stock, flake, grind until smooth.

~ Grind * ingredients

~ Add *, fish, laksa leaves, ginger bud, lemon grass, tamarind slice, tamarind juice to the fish stock

~ Boil and then simmer with medium fire until the gravy a little thick. 

~ Salt, msg and sugar to taste. It should have all taste, sour, spicy, a little sweet.

Condiments:

~ Cucumber

~ Pineapple

~ Chillies

~ Onion

~ Bean sprouts

~ Lime

For serving, put noodles in  a bowl, garnish with the condiments, pour gravy, bliss!