This is interesting...I received a call from daughter asking me to make Penang Laksa and take a beautiful shot for the LILAC - which is the Tourism Laksa competition.  Without looking at the terms and conditions of the competition I made the laksa...and took a few pictures. Then she gave me the link to the competition which I have to submit online.  After reading through I found that I need to send a photo of myself with the laksa and a demonstration video. My goodness who's going to help me with all that ...who's gonna do video filming.....I've no problem cooking the laksa and sending the recipe, I've no problem to make a photo shoot on the laksa...but do have problem with the video filming. As such I made the decision to not participate in the competition.

So here goes my unfinished project. I name the laksa - Sri Tanjung Laksa which is actually asam Laksa. Those school days...we always refer to the mainland Penang as Tanjung. These days I hardly heard the word Tanjung...so...for old memories sake I decided to use the name Tanjung in this Laksa.

Sri Tanjung Asam Laksa /Laksa Asam Sri Tanjung

1 kg ikan kembung

1/2 kg Mackerel fish

1.5 litre water- (depending on thick you want your gravy to be)

5 pieces assam keping (peeled tamarind)

1 pack dried laksa noodles- soaked and cooked

1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)

1 bungan kantan (cut into small pieces)

 Spice Paste:

25 dried red chilies (seeded)

2 onion

2 teaspoons belacan

Seasonings:

1 teaspoon salt

2 tablespoons sugar

1 teaspoon fish sauce

1/2 tsp MSG

Garnishing:

1 cucumber (julienned)

1 bunch mint leaves (use only the leaves)

1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)

1 bungan kantan (cut into small pieces)

1 red onion (sliced thinly)

1 lettuce (thinly cut)

1 red chili/3-4 bird’s eye chilies (cut into small slices)

1 small pineapple (cut into short strips)

Condiment:

Heh Ko/Prawn Paste

Clean the fish, remove scales and guts. In a pot, bring 1.5 liter 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.Transfer the chilie paste into the boiling stock.

Add the peeled 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.

Adapted from :- RasaMalaysiarasamalaysia.com

Ini memang menarik...saya dapat panggilan dari anak saya...disuruhnya saya masak Laksa Penang dan buat beberapa photo shoot....katanya nak masuk pertandingan Laksa sempena dengan Langkawi Tourism...LILAC yang dihostkan oleh Chef Wan. Saya pun berhempas pulas la menyiapkanya..kemudian dia talipon saya balik dan suruh saya buka link LILAC dan hantar submission on line. Bila saya buka link alamak....banyak cerita...nya...rupanya bukanya gambar laksa...gambar tukang masaknya sekali...lepas tu hendak pula video clip kita membuat laksa...alahai...saya ni dahlah camera shy...terus terbantut dan tak jadi masuk. Kalau setakat masak dan ambil gambar tu ok  ...lagi ini nak jadi "duta laksa".....tak naklah benda-benda glamour ni...Langsung tak jadi buat...terus upload kat blog aje.  Sri Tanjung Asam Laksa ini sebenarnya adalah Laksa Asam Penang. Masa kecil-kecil dulu kita orang tak panggil Pinang...biasa kalau hendak kesebrang tanah besar...kita panggil Tanjung. Cuma  akhir-akhir ini nama Tanjung sudah semakan tidak digunakan. So sebagai kenang zaman sekolah saya namakan laksa ini sebagai Laksa Sri Tanjung. Siapa tak kenalkan dengan laksa ini. Masam....dan sedap.

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