Saturday, November 15, 2014
Friday, July 11, 2014
5 slices galangal
5 cloves garlic
40 dried chillies, soaked
5 fresh chillies, seeds removed
1/2 cup oil
1/2 tbsp turmeric powder
2 tbsp coriander powder
2 tsp belacan granules
2 stalks lemon grass, lightly smashed
4 pieces tamarind skin (asam gelugor)
3 tbsp preserved chopped radish (choi poh)
50g dried prawns, pounded
1 1/2 coconut, grated to get 12 cups coconut milk
5 kaffir lime leaves
1 kg mackerel (ikan kembong)
1 to 2 tsp salt
1 kg fresh thick rice noodles or laksa noodles
2 tsp salt or to taste
2 tsp ikan bilis stock granules
1 tsp chicken stock granules
1 tbsp sugar or to taste
1 to 2 tbsp Nampla (fish sauce)
1 cucumber, soft centre and seeds discarded, then skinned and shredded
250g beansprouts, tails removed, scalded
1/2 pineapple, sliced and cut into thin strips
2 big onions, finely sliced
3 wild ginger buds (bunga kantan), finely sliced
2 red chillies, seeds removed, sliced
6 sprigs mint leaves
7 small limes, halved
Clean fish well and season with salt for 10 minutes. Steam, then flake the fish. Retain the juices from the fish and mix with the coconut milk.
Heat oil in a saucepan and fry ingredients (A) and (B) until fragrant and oil rises to the surface.
Add (C), lemon grass and tamarind skin. Pour in coconut milk and bring to a boil. Add flaked fish, seasoning and kaffir lime leaves.
[To serve: ]Put laksa noodles in serving bowls. Garnish with beansprouts, cucumber, pineapple and onions. Pour hot gravy with flaked fish over. Top up with a sprinkling of wild ginger buds, red chillies, mint leaves and a half slice of a small lime.
Thursday, July 10, 2014
Malones Irish Restaurant
Friday, June 27, 2014
Well, this is salivating. If I passes by, I will peep left to check the numbers of chicken left and black haired heads at the restaurant during lunch time.
Its 'full house" daily, starts from 11.00am while chicks left concept, about 200 birds per day where I asked the helper and he shyly answered.
Servings: About six bowls
Adapted from: Famous Street Food of Penang (A Guide and Cook Book)
Friday, June 20, 2014
- 11) Bring ingredients A to boil in a stock pot until the fish is cooked. Strain the fish stock. Remove bones from the fish. Keep flesh aside.
- 22) Finely blend Ingredients B.
- 33) Boil Ingredients B, Ingredients C & Fish Stock. When boiling, reduce heat and simmer for 30 minutes or until smell aromatic. Seasoning to taste.
- 44) Soak laksa noodle by hot water and strain it. Place a portion into a bowl, add in condiments and fish, then pour in assam laksa soup.
- 55) Garnish with chopped bungah kantan and red chili (may use chili padi if you like hot), and serve with a spoonful of shrimp paste. Enjoy your PENANG ASSAM LAKSA
- 7- It is delicious if serve in hot soup.
- 8- You may choose your own like condiments.
- 9- If you like extra spicy soup, you may add more chili paste when simmering.
- 10- You may use can sardine, but taste different. Prefer using fresh fish.
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