Perhaps a change of subject from what's happening, events, politics, traveling & music festival and let's move on to another favorite subject of everyone i.e cooking. Interesting yeah ! ...so what's drawing people about food and telling people that you know cooking!. It's just another blah blah subject that a lot of people have heard from so & so that that guy could cook well. Well to me actually a lot of us could cook in one way or another and if we are forced to whet our hunger pang, who doesn't know how to spice up a bowl of Ho Chiak Penang Har Mee. Anybody can, right just go grab a packet and thats it!
If you are like anybody else who enjoy eating & savour good food then cooking is no problem as it is just a matter of interest and you can then conjure few dishes in a short while, with some imaginative ideas of course and a little bit of interest in basic cooking. So, let's take the pot & pan out and go get a few stuff to cook something to eat.
Over the last few weekend, cooking laksa came to my mind and this then lead to a few source of recipe with some from the open source out there & a few from granny secret recipe.
You know to get secret guarded recipe is never easy to come to you and what most people would tell you is to get this a little bit and that a little bit and you just goreng it , put a bowl of santan and cook over high heat and then count one to ten, that's it. If that is so so easy, you & I could get hold of the best recipe for good food and start a food chain of our own.
Anway, toady as I am feeling a little bit generous, let me show everyone out there this secret art of cooking lemak laksa... not the recipe yet, as going through fine tune process .. ok. I tried cooking for more than 3 times before I could conjure the world best recipe for laksa on this earth. Truly & believing....
Penang is famous for their laksa and there are 2 types available with the assam laksa being the more popular type with the sweet sour chilly paste fish soup served with the laksa noodles and a variety of vegetables condiments and the other being the lemak type i.e. with coconut milk and a number of local herbs such as kaffir lime leaf & basil leaf.
To start with , the important ingredients to get the fishy soup is of course fish itself. You must get very fresh fish for the great taste and you need to get these from your local fishmonger from the wet market. There are a number of fish that could be used for laksa soup and the popular types would be yellow stripe scad - kuning ( ooi boi ku) , kembong (Indian Mackerel-kambong hu) , tua bak ( Big Eyed Herrings) & sardines.
I would prefer tua bak as they are more fleshy and easy to de bone to get to the flesh and much bigger to get your job done faster.
The below picture shows the fresh fish place neatly on a enamel plate, after being steamed and with the fish flesh taken out and ready for cooking fish soup. You can always pre-prepared the fish meat earlier and keep it in the freezer and it could be kept for 2 weeks without any lost of taste & freshness. Fish used is " tua bak" obviously due to the big eye as this is called and you could easily spot this type of fish in any wet market.
To start with , the important ingredients to get the fishy soup is of course fish itself. You must get very fresh fish for the great taste and you need to get these from your local fishmonger from the wet market. There are a number of fish that could be used for laksa soup and the popular types would be yellow stripe scad - kuning ( ooi boi ku) , kembong (Indian Mackerel-kambong hu) , tua bak ( Big Eyed Herrings) & sardines.
I would prefer tua bak as they are more fleshy and easy to de bone to get to the flesh and much bigger to get your job done faster.
The below picture shows the fresh fish place neatly on a enamel plate, after being steamed and with the fish flesh taken out and ready for cooking fish soup. You can always pre-prepared the fish meat earlier and keep it in the freezer and it could be kept for 2 weeks without any lost of taste & freshness. Fish used is " tua bak" obviously due to the big eye as this is called and you could easily spot this type of fish in any wet market.
To get to the chilly curry paste, I prefer to have the ingredients freshly prepared rather than buying it direct from the wet market in ready grounded paste form. Bet you, the taste of your curry soup ( any type) would taste much better if the ingredients are freshly prepared this way but of course much effort is required to have this done conventionally. You can either blend it using an electric cooking blender or if you want to sweat it out, use a pestle & mortar to pound it.
The final product of all the above after cooking it is a pot of good smelly & tasty lemak laksa soup. Add in with all the freshly prepared vegetables condiments & with the laksa noodle, you now have a good bowl of lemak laksa. Try it out yourself....
Here is the lemak laksa soup.......use enamel cooking pot to seal in the taste...
More on what to cook.... here is kerabu bee hoon in the making....
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