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Recipe for the legendary Penang Laksa


G r a v y
1.5kg fish (ikan sardine)
10 cups water
12 dried chillis, scalded and left
to stand
3 fresh red chillis
Thumb-sized piece of tumeric
3 stalks lemon grass
300 gms shallots
20 gms piece of dried fish-shirmp paste
2 cups tamarind juice (obtained by
   soaking 100 gms seeded tamarind)
8 stalks aromatic leaves or mint leaves
1 tablespoon sugar
2 teaspoons salt to taste

V e g e t a b l e s
1 cucumber, shredded
1/2 pineapple, shredded
1 onion sliced
1 pink ginger bud (bunga kantan),
   sliced horizontally
3 red chillis, sliced finely
1 bunch mint leaves
1 stalk lettuce, shredded
20 pieces pickled shallots (optional),
   sliced finely

S a u c e    T o p p i n g
1 small bowl of black prawn paste,
   thinned to flowing consistency

N o o d l e s
1 packet thick bee hoon soaked then
   scalded or blanched in boiling water


Put oil into pot when it is hot. Pour in the pounded ingredients and stir over steady fire for about ten minutes. Then put in fish and allow to simmer gently until cooked.

Put bee hoon (scalded in hot water) into a bowl and garnish on top the different types of prepared vegetables. Pour hot gravy over it and serve with a spoonful of prawn paste if desired.

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