Laksa Penang

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia, Singapore, and Indonesia. The name Laksa - well actually "Lak", means 10000 ingredients. So in truth, there should not really be two Laksa's alike. However, in this age of conformity and consistency we tend to lean towards a regimental set of ingredients.

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 removes 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.