Saturday, 9 February 2013

Laksa Penang versi oversea

I am still on holiday and i crave for Laksa Penang so so bad im dreaming of it at 4 in the morning! 
Too bad i couldn't find it anywhere here in Dublin. 
Probably because i don't go out that much i haven't explored Dubs enough.

So...pendek cerita, i invented my own version of Laksa Penang. Yeay!

Aisyah is my co-chef anyway, and tukang beli daun kesum. Teheee.


Laksa Penang
Serious nak menitik air mata sambil makan sobs

Ramai gilaa kawan i yang duk kat overseas inbox me for the recipe when i posted this on facebook. 

So here i am typing this, senang nanti bagi link je.
Oh orang Malaysia takyah ikut kut, this post is dedicated to oversea students specifically.

Desperate mode is on okay guys because there is no ikan kembung over here and the original mee laksa, ugghhh i don't know where to find it.



Substitution:


Ikan Kembung - Tuna in brine

Mee laksa - Udon mee or spaghetti

Tu jela kut yang payah cari kat sini. Udon mee is the closest to mee laksa, maybe they are the same thing jugak kut LOL. Cari udon mee kat asia market. Kalau tak jumpa, guna spaghetti. 

Tapi, kena make sure rebus spaghetti tu lama sampai beliau betul-betul lembut. Ulang suara, lembut, bukan kenyal tahu. 
For fish, i'm not sure ikan lain cemana but tuna? Bersepah kat oversea so i just grabbed em. Dahla takde tulang, easy peasy.

I tell u what, the taste sama sebijik macam laksa penang kat Malaysia even though guna bahan lain. Berani kerat jari ni. So, no worries, if u do it right, u will surprise your own taste bud ;)


Extra info:

Daun kesum is labelled as Polygonum leaves kat supermarket.
Kalau u tanya cashier "Where is daun kesum?" Memang sampai tahun depan la tak masak Laksa Penang cerita dia.


I shopping kat whatsapp and Aisyah sent me this picture.
"Yes ecah, that's polygonum aka daun kesum. Bring that baby to me!"


Ingredients:


Ulam:

Timun - hiris
Salad- hiris
Bawang merah - hiris
Lada merah - hiris
Limau nipis / kasturi - kalau tak jumpe, lemon pun boleh kut
Telur rebus - ini bukan ulam tahu i tulis jela sekali kat sini


Kuah:

3 cans of tuna in brine (215g) - chunks/steak sama je, kalau nak kuah pekat add more cans of tuna
10-12 keping asam keping
2 biji besar bawang merah - u know this bawang merah in oversea, jarang jual yang kecik-kecik
1 biji bawang besar - this one bukan red onion, bawang ni tambah rasa manis sikit
3 biji bawang putih
3 cm belacan - takyah over measure dengan pembaris okeh hahah agak-agak je sudeh
4 sudu lada kering kisar - depends u nak pedas cemana takyah ikut 4 sudu nak 4 baldi pon boleh 
Bunga kantan - cari kat asia market
Daun kesum - cari kat asia market jugak
Garam
Kasih sayang- the most most crucial ingredient :p



I guna yang ni, tapi ada tulis in brine la, bukan sunflower oil or whatnot.
But i think there are dry tuna maybe boleh guna yang tu jugak so then u takyah tapis the brine. 

Brine is basically salty water.


To be honest, i'm the type yang campak-campak bila masak. Bukanla campak kuali gaduh ngan laki, kawing pon belum lagi. Ini campak bahan dalam kuali, bajet Harry Potter gitu macam buat potion.


So i suggest, u do the same sebab rambut sama hitam, lidah lain-lain sukahati buat peribahasa sendiri. 

To me, lagi banyak bawang lagi sedap selalunya tapi janganla over bawang doploh bijik.
Do not stick to this recipe 100% u have to learn on campak-campak jugak. Belacan tu, lebih pun sedap. Daun kesum and asam keping too. Nak letak halia pun boleh. The key is, keep on rasa kuah laksa tu while you are cooking it, tambah apa patut sampai pueh hati, do u copy?


How to cook:

  1. Rebus udon mee or spaghetti. Toskan.
  2. Memandangkan tuna dah berendam dalam brine, so i toskan brine tu dulu. Get rid of that salty water.
  3. Rebus tuna, air agak-agak je. I don't add salt at this stage because they already are in brine previously.
  4. Asingkan tuna rebus and DO NOT throw away air rebusan tuna.
  5. Blend your tuna rebus bebeh. I don't like it terlalu hancur sebab nanti macam habuk pulak jadinya. Blend it slow and steady. Ceh slow and steady macam nak gi ngorat awek je bunyi.
  6. Asingkan tuna rebus yang dah blend tu.
  7. Now, blend pulak bawang merah, bawang besar, bawang putih.
  8. Air rebusan tuna yang u biar dalam periuk tadi tu, panaskan. 
  9. Campurkan bahan kisar termasukla blended tuna.
  10. Masukkan blended lada kering, ikutla berapa sudu nak pedas letak lebih. Nak pedas lagi hiris cili padi atau kisar cili padi sekali dengan adik-beradik bawang tadi. Si putih, si merah, si besar.
  11. Masukkan bunga kantan dan daun kesum. Kalau takde bunga kantan pun takpe je, Mok Cik Kelsom sorang pun dah sedap.
  12. Kacau kuah. Kalau nak kuah pekat, jangan letak banyak air. Agak-agak okay :)
  13. Masak sampai mendidih. Tambah garam secukup rasa. Campak apa patut at this stage, ikotla nak jadi Harry Potter ke, Hermione ke, Voldemort pon boleh. Tapi sebut Bismillah tiap kali nak campak, bukan Avada Kadavra. Mati pulak laksa u tu kang. 
  14. Siap! Hidangkan dengan ulam.




This is my second round of laksa. Another bowl is Aisyah's third round of laksa.
Alhamdulillah menjadi walaupun kamikaze je cipta resepi sendiri.


This is Felicity's second round.
Feli approved the taste. Katanya, bukti adalah mangkuk licin for the second time.


And i made Banana Split for our dessert. 
Tapi tak splitkan pisang tu pun, lagi kenyang makan sebijik gitu LOL.


Fried Ice Cream too :)



Thats Aisyah and Felicity!
I feed them Nasi Minyak pulak on the next day. Haha -.-


We are, officially, happy kids :)






p/s: try it and lemme know if it works ye rakan obersi ku sekalian!


8 comments:

alphafoxtrot said...

foodporn T_T

Tiara Fazlin said...

food je takpe heheh

saba_2702 said...

tiara, nak tanya, yg felicity tu asal malaysia ka? klu ya, negeri mana ek?..tq..:)

Tiara Fazlin said...

feli orang sabah! heheh

Arfahani Arsad said...

thanks for the recipe! :)

Tiara Fazlin said...

U're welcome sweety!

luvely shopping said...

hi... could I copy your picture?

Nazz said...

Udah boleh kawen :)) Thank you for the recipe. I will try it!! Esok ke asian market..yesss