Thursday, August 7, 2008

Penang Laksa Ireland's style



There was half of pineapple balanced from the pajeri yesterday, I've been thinking of what should be done with it, whether to use it for pizza topping or just eat it raw... then I remembered my YM conversation with kak myza 'orang Penang pun tak makan laksa Penang hari-hari'...hehe.. Then, I decided to make Penang Laksa today. But, this was not really Penang Laksa, because I just used canned Salmon and Sardines for the gravy...hehe.. but the taste was good.. actually, I always cooked laksa using the canned fish because the fish price here is quite expensive.. especially for fresh mackerel... some people are lucky to be able to fish for mackerel and other fish when they are available / in season. Ask Joayee. Here is how I make my improvised Laksa Penang.

Ingredients: For 3-4 persons
  • Enough dried Laksa
  • 1 canned salmon - drain the water and mashed
  • 1 canned sardine with tomato - mashed
  • 1 lemon grass - crushed
  • Some tamarind juice
  • 2 Assam skin
  • Enough Daun kesum
  • Half of Bunga Kantan
  • A bit of turmeric powder
  • Enough water
  • Salt
  • Sugar
  • To Blend:
  • 1 onion
  • 1 garlic
  • a slice of galangal
  • 5 dried chili - you can add more if you like it spicy (soaked with hot boiled water)
  • Some belacan
  • Topping:
  • Sliced pineapple
  • Sliced cucumber
  • Sliced onion
  • Sliced bird eye chili
  • Sliced bunga kantan - opt.
  • Pudina leaves - didn't put because don't have
  • Petis / otak udang - opt. don't have
Methods:
  1. For Laksa: If you are using the dried laksa, so you have to soak the dried laksa about an hour or until white and boil it until the laksa cook / soft. Drain.
  2. For the gravy: Mix the mashed fish with the blended ingredients into the pot and on the heat.
  3. Add all the other ingredients except the topping ingredients.
  4. Bring it to boil.
  5. Add the salt and sugar.
  6. Taste it.
  7. Let it simmer for about 10 minutes and off the heat.
  8. To serve: In a bowl, put the boiled laksa. Add all the toppings ingredients and pour the gravy. Served hot.
Enjoy!

5 comments:

jo ayee said...

k.jo pun masak laks apenang weend lepas..lagi senang guna sardine in tomato sos jer..janji sedapkan..this yr tak de fresh fish la..tp last yr punya masih ada :)

akakerin said...

tengok laksa ain terus teringin nak makan laksa. laksa penang memang sedapkan ain.....( dah lah hari ni posa, terliur sungguh )

ain said...

Kenapa kak Jo.... tahun ni mackarel semua merajuk ke or depa dah pandai lari from all the fishermen..hehe.

To kak erin: Depa takpelah warung laksa depan ghumah je.. bila2 time boleh pi beli kan.. tambah pulak warung sebelah jual pasemboq.. hui sedapnya... tak sabaq nak balik Penang lah..hehe.. Baguihnye kak erin puasa sunat Syaaban ye.

Myza said...

Sedapnya Laksa Penang tu! tapi k. Myza tak suka letak petis! Buat kuah guna ikan sardin dlm tin ok jugak! Kwn2 K. Myza selalu buat . Tapi depa panggil laksa kuah sardin!

ain said...

Bila dah lama tak makan..terasa sedap sgt bila makan laksa ni... tambah2 duk jauh ni kak myza.. ain pun tak pernah beli pun petis or otak udang utk buh dlm laksa..saje je tulis dlm resepi tu bagi penggemar otak udang... owh laksa kuah sardin..baru ain tau...hehehe.