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.