Living in foreign coutry where the is no Malay restaurants, we have to cook Malay food ourselves. The problem is, you can't find all the ingredients here so we have to make do with what we have here in Dublin.
Penang Laksa/Assam Laksa (Dublin Style!)
1 packet of Laksa noodles
2 large tins of tuna/salmon
Ingredients to finely ground/blend (paste)
10 dried chilies/red chilies
1 big onion
3 cloves of garlic
2 stalks of lemon grass
1 tsp of Belacan (shrimp paste)
Other
1.5 ltr of water
5 pieces tamarind peel (assam keping)
Tamarind paste (around the size of a golf ball) mixed with 1/2 cup water (repeat 3-4 times)
1-2 Torch Ginger (bunga kantan) sliced
Salt/sugar for seasoning
Garnish (all according to taste & preference)
Tinned pineapples (cut into small pieces)
Cucumber (julliened)
Salad/lettuce (julliened)
Big onion (sliced thinly)
Lime cut into wedges
Method:
Heat up a wok/pot and sautee the blended paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Then, put in the fish, water, tamarind peel, tamarind paste mixture and torch ginger. Leave it to boil. Season well.
Serve the laksa noodle with garnish on top and pour the soup on to the laksa. Squeeze the lime juice in as well. Or, if you want to try the real recipe and put an extra effort you could try this.
Is it a good combination? Hmmm.. never mind. After a full main course, dessert is a must for us. So, as rations were running low, I thought this simple Victoria Sandwich Cake would do. I used this recipe to make this simple yet so delicious cake. Serve with fresh cream or ice cream.
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