Laksa Penang

The fish use to make the gravy

Boil the fish with little water

The fish after they were blended  

The water that comes out from the fish. When you add the fish bones and the flesh and sieve it, you'll produce this for gravy

The fish bones that you blended. Decide if you want to continue blending it. I blended for twice when the condition of the bones is like this

Bunga kantan for garnishing

 A plate of laksa penang

Ingredients 

1. 1.5 kg of fish
2. 10 cups water
3. 12 dried chillies - scalded and left to stand
4. 6 fresh red chillies
5. thumb-sized piece of mature turmeric
6. 3 stalks of serai
7. 300 gm shallots
8. 200 gm belachan
9. 2 stalks of bunga kantan
10. 8 stalks of daun kesom
11. 1 Tbsp sugar
12. 2 tsp salt
13. 2 cups assam water
14. 1 cucumber
15. half a pineapple
16. 1 big onion
17. 1 bunch mint leaves
18. 1 stalk lettuce
19. 2 sweet pickled cucumber
20. laksa noodles

Preparation:

The items 3 to 7 are finely ground; using only 3 of the red chillies for grinding, as the other 3 chillies are sliced and are for the the garnishment, while the fish is deboned after cooking
The "bunga kantan" and the "daum kesum" are thinly sliced; use only one of the "bunga kantan" for the gravy; the other is meant for the garnishment.

For the gravy:
Bring water to the boil and cook fish. Debone fish and return fish bones to the stock and simmer for 20 to 30 minutes, then strain the stock. Add ground ingrediants to the stock and boil with one bunga kantan and the daum kesum. Simmer for 20 more minutes. Add the deboned and shredded fish and the assam water, and season to taste. 

For serving:

Place the laksa noodles in a bowl. Top them with your choice of sliced or shredded vegetable garnishment, then ladle simmering gravy over the noodles.