Name: Penang Laska
Ingredients: 16 oz Shallots; 10 Stalks lemon grass, thinly sliced; 1 Thumb-sized piece turmeric; 30 Pieces dried chillies -or- (up to 40); 4 tb ChiIli paste; 1 tb Shrimp paste; 1 Clove garlic; 8 sl Dried tamarind; 30 Stalks polygonum (daun kesom); 2 Stalks phaeomaria (bunga kantan), cut into halves; 6 Heaped tablespoons sugar; 2 tb Salt; 6 oz Tamarind; 10 pt Water; 2 1/2 lb Wolf herring (Ikan Parang); 5 lb Fresh coarse rice vermicelli; 6 tb Prawn paste, mixed with; 3/4 c Warm water; 1 Pineapple, diced; 2 lb Cucumber, thinly shredded without skin and centre; 2 oz Mint leaves; 8 oz Onions, cut into small cubes; 15 Green chillies, sliced; 12 Red chillies, sliced; 4 oz Preserved leeks, sliceu thinly

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

16	oz	Shallots
10		Stalks lemon grass, thinly sliced
1		Thumb-sized piece turmeric
30		Pieces dried chillies -or- (up to 40)
4	tb	ChiIli paste
1	tb	Shrimp paste
1		Clove garlic
8	sl	Dried tamarind
30		Stalks polygonum (daun kesom)
2		Stalks phaeomaria (bunga kantan), cut into halves
6		Heaped tablespoons sugar
2	tb	Salt
6	oz	Tamarind
10	pt	Water
2 1/2	lb	Wolf herring (Ikan Parang)
5	lb	Fresh coarse rice vermicelli
6	tb	Prawn paste, mixed with
3/4	c	Warm water
1		Pineapple, diced
2	lb	Cucumber, thinly shredded without skin and centre
2	oz	Mint leaves
8	oz	Onions, cut into small cubes
15		Green chillies, sliced
12		Red chillies, sliced
4	oz	Preserved leeks, sliceu thinly

INSTRUCTIONS

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@LOC.GOV> on Fri,
17    Jan 1997.

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