Penang Laska – We Love God!

[Saying] “yes” might be very unwise. It might not be the best way to repay our debt of love. Saying “yes” to one task might keep us from another that is more important. It might mean that we will do something that someone else could have done better. It might mean that we will entrench the sin patterns of other people. It might mean that we interpret the church egocentrically rather than as a body, thinking, “If I don’t do it, nobody will.”

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

		oz Shallots
		Stalks lemon grass, thinly
		Thumb-sized piece turmeric
		Pieces dried chillies -or-
		tb ChiIli paste
		tb Shrimp paste
		Clove garlic
		sl Dried tamarind
		Stalks polygonum, daun
		Stalks phaeomaria, bunga
		Heaped tablespoons sugar
		tb Salt
		oz Tamarind
		pt Water
2		lb Wolf herring, Ikan Parang
		lb Fresh coarse rice vermicelli
		tb Prawn paste, mixed with
3		c Warm water
		Pineapple, diced
		lb Cucumber, thinly shredded
		oz Mint leaves
		oz Onions, cut into small cubes
		Green chillies, sliced
		Red chillies, sliced
		oz Preserved leeks, sliceu

INSTRUCTIONS

~----------------------A----------------------------  :          --
sliced  :          -- (up to 40)
~----------------------B----------------------------  :          --
kesom)  :          -- kantan), cut into halves
~------------------REMAINDER------------------------
~-------------------GARNISH-------------------------  :          --
without skin and centre  :          -- thinly  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. Grind [A] to a fine
paste. Bring tamarind water to the boil  with [A] and [B]. 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. Let the tamarind gravy simmer
for 1 hour. Remove the polygonum  and phaeomaria. 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 vermicelli 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:

“Jesus: he understands”