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Malay Dishes

1. Penang Laksa

INGREDIENTS :

2 lb fresh or dried thick round rice noodle
3 oz tamarind paste
10 cups water
2 - 2½ lb fresh wolf herring [ikan parang] or Spanish mackerel - cleaned, kept whole
3 heaped tbsp sugar
salt and pepper
14 sprigs laksa leaves [Vietnamese mint or polygonum odoratum] [Substitute: fresh mint sprigs]
2 wild ginger buds [bunga kantan] [Substitute: 4 inch fresh ginger]
4 pieces dried tamarind skins [asam gelugor] [Substitute: ½ cup key lime juice]
3 tbsp prawn paste [haeko - pronounced 'hey-ko', otak udang in Malay], mixed with 1 cup warm water [optional]
6 - 8 garlic
5 stalks lemon grass, thinly sliced
8 oz shallots
1 inch fresh turmeric root [lengkuas]
3 tbsp or to taste, chili paste
1½ tbsp belacan, also spelt belachan or blacan [dried shrimp paste]

[Items in red to be ground or blended]

Ingredients for Garnishing :

1 large seedless cucumber, skinned and thinly shredded
2 red onions, very finely sliced
1 fresh pineapple, cut into thin strips [Substitute: 4 or 6 oz canned pineapple]
10 sprigs fresh mint leaves, stems discarded
1 torch ginger [bunga kantan], finely chopped [optional]
4 red Serrano chilies, seeded and finely sliced [optional]
Prawn paste [locally called haeko, or otak udang, in Malay] [optional]


To Prepare Gravy :

· Using a mortar & pestle or blender, grind garlic, lemongrass, fresh turmeric, shallots, chili paste and belacan into a paste.

· Soak tamarind in 8 oz of warm water, squeeze and sieve into a saucepan - repeat 3 times with the same water, pour into a stockpot.

· Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds, asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15 min.

· Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is cooked, about 15 min.

· Carefully remove fish from stock, let fish cool, remove & discard bones, flake the fish meat, set aside.

· Simmer stock uncovered for 20-30 mins to reduce and intensify flavor.

· Remove and discard the laksa leaves, wild ginger buds and dried tamarind skins. [assam gelugur]

· Add the cooked flaked fish meat to the stock. [with the fish meat added, it should be a light gravy-like consistency]

· Taste for salt and add accordingly. Keep gravy hot on low heat, for serving.

To Prepare :

· If using dried noodles, bring a pot of water to a rapid boil, parboil noodles until 'al dente'.

· Remove noodles from boiling water, immediately run under cold water to stop cooking, drain well.

· If using fresh rice noodles, use a sieve to blanch noodles in hot water briefly.

· Assemble individual serving bowls - put a handful of noodles in each bowl, ladle piping hot gravy over the noodles.

· Sprinkle a little of each garnishing on top - shredded cucumber, onion, mint leaves, torch ginger [optional] and Serrano chilies [optional]

· Add a dollop of prawn paste [haeko or otak udang [optional] - and serve hot immediately.