Where got Laksa Penang in Miri?

[KiMu'S]

Can anyone suggest where got delicious Laksa Penang in Miri? Hard to find here

[۞ycsmakky۞]

laksa penang..? i dun think laksa penang were delicious leh..( maybe because of the chef is kot.. different ways of cooking make it undelicious)
anyways back to the TS question ... Saberkas there got..i forgot wat the name... left after the ma baker there....

laksa sarawak still the best..

[KiMu'S]

ya..laksa sarawak still the best.. but sometimes would like to try something different.Will try there soon. Chef's also got Laksa Penang, but kadang2 sedap. kadang2 kurang sedap
Thx.

[roughn3ck]

ya..laksa sarawak still the best.. but sometimes would like to try something different.Will try there soon. Chef's also got Laksa Penang, but kadang2 sedap. kadang2 kurang sedap
Thx.

second to that...

[k-ray]

imho... penang laksa tastes like rojak added water..... taste of laksa sarawak IS unparallel

[vinsl2000]

hi kimu's,im a fan of penang laksa too.u can try at miri airport malaysian work.the taste is gud and standart.price a little bit expensive.airport mah...

[nemama]

dunno miri ppl can accept penang laksa or not?

[angel_lina]

dunno miri ppl can accept penang laksa or not?

I know for sure that my mother and other extended family members cannot accept it. Mum said I 'polluted' her kitchen when I cooked it.

It's not that hard to prepare. I learned to cook it from my foster family in Penang; have stayed there for 10 years. How could I not like Penang Laksa? For me, Laksa Sarawak is still the best, of course.

If you are craving for Penang Laksa and if you feel that you can't find any restaurant here that can really satisfy that craving (like I felt), you may try to prepare it yourself (like I did). Here's the authentic recipe:

For the 'kuah': Ikan kembong (about 500gm) are cooked in a pan filled with water and a few pieces of asam keping / asam gelugor. After the ikan kembong are cooked, discard the heads & tails, then pound them & make into a paste. You may use mortar & pestle or if lazy, just put it in the blender. Put this paste back into the boiling pan filled with water + asam keping, then add in the petis mixture (prawn paste + water) + blended mixture of dried chillies, shallots, garlic, serai (lemongrass), belacan (shrimp paste) & kunyit hidup + daun kesom + shredded ginger bud + lemongrass + salt to taste. With the right amount of essential ingredients, the kuah would be thick & rich in flavors. After the kuah is ready, put the laksa in a bowl and pour the kuah into it. Then garnish it with thin stripes of cucumber, pineapple, egg, lime, daun pudina (mint leaves), slices of shallots & green chili (cabai melaka). If you can't find cabai melaka here, can substitute with red chili (sliced).

There are other variations of laksa from the Northern region. Another type which is called Laksa Lemak, includes coconut milk as one of its main ingredients.

[k-ray]

wow thanks for the recipe^^ will try when free

[KiMu'S]

hi kimu's,im a fan of penang laksa too.u can try at miri airport malaysian work.the taste is gud and standart.price a little bit expensive.airport mah...

i'll try soon.now i've 2 new place to try..thx..

[KiMu'S]

btw...angle_lina thx for the recipe...never tought that u guys will drop your recipe here

[۞ycsmakky۞]

dunno miri ppl can accept penang laksa or not?

I know for sure that my mother and other extended family members cannot accept it. Mum said I 'polluted' her kitchen when I cooked it.

It's not that hard to prepare. I learned to cook it from my foster family in Penang; have stayed there for 10 years. How could I not like Penang Laksa? For me, Laksa Sarawak is still the best, of course.

If you are craving for Penang Laksa and if you feel that you can't find any restaurant here that can really satisfy that craving (like I felt), you may try to prepare it yourself (like I did). Here's the authentic recipe:

For the 'kuah': Ikan kembong (about 500gm) are cooked in a pan filled with water and a few pieces of asam keping / asam gelugor. After the ikan kembong are cooked, discard the heads & tails, then pound them & make into a paste. You may use mortar & pestle or if lazy, just put it in the blender. Put this paste back into the boiling pan filled with water + asam keping, then add in the petis mixture (prawn paste + water) + blended mixture of dried chillies, shallots, garlic, serai (lemongrass), belacan (shrimp paste) & kunyit hidup + daun kesom + shredded ginger bud + lemongrass + salt to taste. With the right amount of essential ingredients, the kuah would be thick & rich in flavors. After the kuah is ready, put the laksa in a bowl and pour the kuah into it. Then garnish it with thin stripes of cucumber, pineapple, egg, lime, daun pudina (mint leaves), slices of shallots & green chili (cabai melaka). If you can't find cabai melaka here, can substitute with red chili (sliced).

There are other variations of laksa from the Northern region. Another type which is called Laksa Lemak, includes coconut milk as one of its main ingredients.

too bad..last time i go eat.... too many daun kesom, and daun pudina...hard to eat.. wan telan also susah..haha... ..yea maybe it was testy if the chef know how to cook well.... giving me bad impression bah.... o ya.. i found a wood like thing inside..wat is that..? akar benda kah..?

[angel_lina]

That 'wood-like' stuff you refer to is brownish in color, right? It could be the 'asam keping' (or asam gelugor as Penang people called it).

As for the daun kesom and daun pudina, without them the laksa won't be an authentic Penang Laksa. If we prepare it ourselves, we can adjust the amount of garnishing to suit our needs. The most important part is the gravy (kuah).

[VSL]

lina, u can be a chef liaw lor...

[angel_lina]

lina, u can be a chef liaw lor...

lol

Cannot lah. I'm not an expert in cooking. I only know how to cook the food that I like to eat only.

[۞ycsmakky۞]

That 'wood-like' stuff you refer to is brownish in color, right? It could be the 'asam keping' (or asam gelugor as Penang people called it).

As for the daun kesom and daun pudina, without them the laksa won't be an authentic Penang Laksa. If we prepare it ourselves, we can adjust the amount of garnishing to suit our needs. The most important part is the gravy (kuah).

ic... but i think they should ask us how much daun kesom and daun pudina we wan in the laksa.... o ya..i also notice something is they kuah so thick taste of tomyam... are it suppose to be like that..? and about the noddle where i eat last time...it just too little.. just like one small hand ( not enough ) and i keep getting daun kesom rather than noddle inside it.... about 4 time into the mouth the noddle is finish already..