Penang Laksa Recipe

I really want to tell you this, I love penang laksa very very much! Every time I back to my hometown I must eat penang laksa. I really couldn’t find tasty penang laksa in Singapore. Sorry, I didn’t mean penang laksa in Singapore not tasty but the taste and feeling is really different. Hehe

See, this is my favourite.

More yummy penang laksa photo at rasamalaysia. Rasa Malaysia shares lots of Asian Recipes and Cooking. You may visit the website for more delicious dishes.

My mom has the recipe and she definitely knows how to cook penang laksa. So, sometimes I ask my mom to cook for us and I can just eat the laksa without having the rice for the whole day.

It’s not difficult but also not an easy task to cook penang laksa, here’s the ingredients and method. If you like to try, go ahead, just don’t forget the most important ingredient – black prawn paste.

Ingredients

• 600g laksa noodles (you can get it easily from supermarkets), scald in hot water and drain

(A):

• lkg flaked ikan kembong or ikan parang
• A pinch of salt
• 2000ml water

(B) Spices to grind finely:

• 6-7 fresh chillies
• 4-5 dried chillies
• 1 small piece lengkuas
• 2cm fresh turmeric
• 20 shallots
• 2 cloves garlic
• 6 candlenuts (buah keras)

(C):

• 5 stalks daun kesom
• 1 bunga kantan, cut lengthwise
• 5-4 stalks serai, smashed

Mix and strain:

• 50g tamarind (assam jawa)
• 250ml water
• 4 pieces asam keping
• 1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of roasting a piece of belacan)
• Salt and monosodium glutamate to taste

(D) Garnishing:
Slice thinly:

• 100g pineapple
• 1 cucumber
• 2 bunga kantan
• 3 red chillies
• 2 big onions
• 200g lettuce
• Mint leaves
• Enough sticky black prawn paste (hayko) – dissolve in a little hot water

Method
Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.

Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

Recipe by Amy Beh