Penang laska

1 Servings

Ingredients

Quantity Ingredient
16 ounces Shallots
10 Stalks lemon grass, thinly sliced
1 Thumb-sized piece turmeric
30 Pieces dried chillies -or- (up to 40)
4 tablespoons ChiIli paste
1 tablespoon Shrimp paste
1 Clove garlic
8 slices Dried tamarind
30 Stalks polygonum (daun kesom)
2 Stalks phaeomaria (bunga kantan), cut into halves
6 Heaped tablespoons sugar
2 tablespoons Salt
6 ounces Tamarind
10 pints Water
2½ pounds Wolf herring (Ikan Parang)
5 pounds Fresh coarse rice vermicelli
6 tablespoons Prawn paste, mixed with
¾ cup Warm water
1 Pineapple, diced
2 pounds Cucumber, thinly shredded without skin and centre
2 ounces Mint leaves
8 ounces Onions, cut into small cubes
15 Green chillies, sliced
12 Red chillies, sliced
4 ounces Preserved leeks, sliceu thinly

Directions

A

B

REMAINDER

GARNISH

1. Soak tamarind in 455 ml (16 fl oz) water; squeeze and sieve into an enamel saucepan. reepeat process three times with the rest of the water.

2. Grind [A] to a fine paste.

3. Bring tamarind water to the boil with [A] and [B].

4. Boil for 10 minutes; add the fish and let gravy simmer for 15 minutes till fish is cooked.

5. Remove fish to a plate to cool; remove all bones. Place flaked fsh meat in a bowl and set aside.

6. Let the tamarind gravy simmer for 1 hour. Remove the polygonum and phaeomaria.

7. Return the flaked fish to the gravy and bring back to boil .

serve: Bring a saucepan of water to a rapid boil . Scald the rice vermicelli and drain in a col- ander. Place a small handful of scalded rice ver- micelli in a medium-sized bowl; pour hot tamarind gravy and some fish over it. Top with garnish , and 1 teaspoon of the thinned prauwn paste Serve.

Note: Only verv fresh fish is suitable for this dish. Dried coarse rice vermicelli can be substituted for fresh. Boil rice vermicelli till soft but not soggy; about l5 minutes. Rinse in cold water and drain.

Found thru Yoyee

Posted to FOODWINE Digest 17 Jan 97, by Ana Kurland <akur@...> on Fri, 17 Jan 1997.

Related recipes