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

God guides, not by a visible sign, but by swaying the judgment. To wait before Him, weighing candidly in the scales every consideration for or against a proposed course, and in readiness to see which way the preponderance lies, is a frame of mind and heart in which one is fitted to be guided; and God touches the scales and makes the balance to sway as He will. But our hands must be off the scales, otherwise we need expect no interposition of His in our favor.

George Muller

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.

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff