nemama wrote: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.
