Sunday, September 04, 2011

SYAWAL 6TH MENU - PENANG LAKSA's already the 6th days of EID time flies so fast. Tomorrow is already a working day so today is our final day for open house, my children will start leaving early tomorrow morning and the girls will start their school. We still have visitor coming on and off and to be safe I have to prepare our 6th day Syawal Menu was Penang Laksa an All time favorite and Malaysian hit hawker's food.

Ingredients: - Adapted Rasa Malaysia

1 kg Mackerel fish/ ikan sardine
8 cups water / air
5 pieces assam keping (peeled tamarind)/ asam keping
1 pack dried laksa noodles/laksa

Spice Paste:
30 dried red chilies (seeded). cili kering
15 small shallots/bawang merah
2 teaspoons belacan/belacan
1 stalk lemon grass (use only the white part, about 6 inches crushed) / serai

Tamarind Juice:
Tamarind (about golf ball size)/ asam jawa
1/2 cup water (repeat 3-4 times)air

1 teaspoon salt/ garam
2 tablespoons sugar / gula
1 teaspoon fish sauce/ sos ikan

1 cucumber (julienned)/ Timun dihiris memanjang
1 bunch mint leaves (use only the leaves)/ daun pudina
1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)/ Daun jesum
1 bunga kantan (cut into small pieces)/ Bunga kantan dihiris halus
1 red onion (sliced thinly)/ bawang besar dihiris halus
1 lettuce (thinly cut). Salad hijau dihiris halus
1 red chili/3-4 bird’s eye chilies (cut into small slices)/ Cili merah atau cili padi
1 small pineapple (cut into short strips)/ Nenas dihirs halus

Heh Ko/Prawn Paste- Petis/Otak Udang
Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.
Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.
Using a mini food processor, grind the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Transfer the spice paste into the boiling stock.
Extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add sugar, salt, and fish sauce.
Prepare the laksa noodles by following the packaging instructions. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

Cadangnya esok hendak berpuasa 6 sudah janji dengan anak-anak, senang bagi yang hendak qada puasa boleh ikut sekali. So hari ini hari terakhirlah open house...saya masak Laksa Penang...favorite seisi rumah. Tak banyak buat, masak 2 packet laksa aje... standby kalau-kalau ada tamu dapatlah menjamu selera.
Next Post - Nestum Cornflakes Cookies


Uncle Lee said...

Hello Paty, wow! Sedap best all the food dishes here. You pandai pakai chopsticks.....
I old days when visit my Malay friends will as a joke bring my chopsticks...
make the makciks laugh.
Hope you had a fabulous hari raya.
Ada pakai sarong kebaya?
Best regards.

Paty's Kitchen - Cook with passion. said...

Hi Uncle Lee, not only chopsticks, I do speak good Hokkien. I was brought up in Penang ma.....No kebaya for, guni sack yes....already out of shape for kebaya.

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