Besides 'Laksa Sarawak' (click on laksa sarawak to view) I love to eat 'Laksa Penang'. It has been a long time since I cook this Laksa.
Last week on our stroll to the 'Seberkas Pasar Malam' (click on seberkas pasar malam to view) Aya has been looking for the stall which sells 'Laksa Penang' but couldnt find it as they closed for that night.
So today I decided to try my hands on it! I cooked 'Laksa Penang' or as some called it 'Asam Laksa'. I think it is also called this because dried slices of tamarind fruit (Asam Gelugor) are used to give added sourness to the gravy. And it is called 'Laksa Penang' because it's origin is from Pulau Pinang (Penang Island).
I can't help thinking how clever are the people of Pulau Pinang for inventing this marvellous dish!
My Homemade 'Laksa Penang' gravy
Even the noodles to make this laksa is special. This is how the noodles looks like. I can only get this in the mornings, either at the supermarkets or at the 'Tamu Muhibbah' in my hometown.
2 important ingredients 'must add' to the stock of 'Laksa Penang' are one, the Torch Ginger (Bunga Kantan) and the other is 'Daun Kesom' (polygonum leaves).
Torch Ginger or Bunga Kantan
Daun Kesom or Polygonum Leaves
a) 12 medium size mackerel or Ikan Kembong
b) 12 cups water
c) 20 -25 dried chillies - scalded and left to stand
d) 1 stalk lemon grass - cut the bulb in small pieces
e) 5 shallots
f) 1/2 tablespoon belacan (shrimp paste)
g) 1 stalk of Bunga Kantan
h) 2 stalks of Daun Kesom
i) 5 pieces of dried tamarind fruit (asam gelugor)
j) 1 cucumber
k) 1/2 a pineapple
l) 2 big onions
m) A couple of stalks of lettuce
n) 3 limes (limau kasturi)
o) salt and ajinomoto to taste
For the gravy :-
1) Boil the 10 cups of water in a pot.
2) Blend items c) to f) with a little water, add these into the pot.
3) Cook the fish, debone and blend the flesh.
4) Add the blended fish into the pot as well.
5) Let it boil.
6) Add in the stalk of Bunga Kantan (cut into half), Daun Kesom and the Asam Gelugor.
7) Meanwhile boil the fish bones in another pot with some water, then sieve & put the bones away.
8) Add the water from the sieved bones into the boiling gravy.
9) Let the gravy boiled for another 30 -40 minutes.
10) Add salt and ajinomoto to taste.
For the vegetable garnishment :-
I have from anticlockwise, sliced pineapple, sliced big onions, sliced limes, sliced lettuce and sliced cucumber.
To serve, put some of the laksa noodles in a bowl, add the vegetable garnishments on top of it. Then ladle the gravy over the noodles.
This was hubby's bowl of 'Laksa Penang', I added one sliced boiled egg for him :p
And this was mine! with more sliced pineapple ( I like!) and some extra sliced cili padi!
Enjoy! Even my son said my laksa gravy was tasty! What more can I ask? LOL..
I hope you all have had a wonderful weekend!