Table of Contents. Penang Assam Laksa ( 亚参辣沙 )... 1 Siamese Laksa, Laksa Thai, Laksa Siam ( 暹罗辣沙 )... 4 Sarawak Laksa ( 砂朥越辣沙 )...

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2 Table of Contents Penang Assam Laksa ( 亚参辣沙 )... 1 Siamese Laksa, Laksa Thai, Laksa Siam ( 暹罗辣沙 )... 4 Sarawak Laksa ( 砂朥越辣沙 )... 7 Curry Laksa or Curry Mee ( 咖喱辣沙, 咖喱面 ) Penang Hokkien Prawn Noodles ( 槟城福建虾面 ) Mee Siam ( 米暹 ) Mee Soto Ayam ( 马来鸡汤面 ) Mee Rebus ( 马来卤面 ) Chinese Braised Noodles (Lor Mee) ( 卤面 ) Fish Head/Fillet Rice Vermicelli Soup ( 鱼头 / 片米粉汤 )...30 Red Yeast Rice Wine Flour Vermicelli ( 红酒面线 )...33 Mee Goreng Mamak ( 印度炒面 )...35 Singapore Hokkien Fried Prawn Noodles ( 新加玻福建炒虾面 ) Singapore Char Kway Tiao Mee ( 炒粿条面 ) Teochew Kailan Cai Poh Fried Kway Tiao ( 潮汕芥蓝菜脯炒粿条 )...43 Shredded Chicken Braised E-Fu Noodles ( 鸡丝韭黄伊府面 ) Tomato Sauce E-Fu Noodles ( 茄汁伊府面 ) Economical Fried Beehoon ( 经济炒米粉 ) Xing Zhou Fried Rice Vermicelli ( 星洲炒米粉 ) Braised Pork Knuckles Rice Vermicelli ( 罐头蹄膀炒米粉 ) Fried White Bee Hoon ( 炒白米粉 ) Pumpkin Fried Bee Hoon ( 金瓜米粉, 南瓜米粉 ) Sarawak Kolo Mee ( 砂朥越哥罗面 )...60 Wanton Noodles ( 云吞面 ) Japanese Curry Spaghetti ( 日式咖喱意面 )... 65

3 PENANG ASSAM LAKSA ( 亚参辣沙 ) WHAT IS REQUIRED Servings: 4 6 adult servings Assam Laksa is one of the two main categories under Wikipedia s definition of laksa. The other major category is curry laksa. The gravy of the noodle dish is essentially fish broth flavoured by bunga kantan and daum kesom. Spice Mix (rempah) 6 shallots 5 cloves of garlic 5 cm of fresh turmeric 3 cm of galangal 3 stalks of lemon grass 10 dried chillies, soaked 2 red chillies 1/2 bud of bunga kantan 2 tablespoons of shrimp paste (belachan) 1

4 For Fish Broth STEPS OF PREPARATION 5 6 mackerel (Ikan kembong) 4 5 stalks of Vietnamese mint (daun kesum) 2 tablespoons of tamarind paste 3 pieces of tamarind peel (Assam keping) cups of plain water Pinches of salt 2 tablespoons of white sugar Put spice mix or rempah ingredients in a blender. Add adequate water to cover the herbs. Blend as fine as possible. Set aside. Assembly and garnishing Put tamarind paste in a bowl, add 1 2 cups of water, and use the hand to squeeze the tamarind paste in the water until all the seeds come out. Drain the Assam juices and sift them onto another bowl. Remove the seeds and set aside. 500 grams of laksa noodles or thick rice vermicelli, blanched 1 small pineapple, cut into small pieces 1 red big onion sliced thinly a handful of mint leaves 1 cucumber, julienned into small stripes 1 red chilli or 2 3 bird eye chillies, cut into small pieces 5 tablespoons of Heko (Sweetened thick shrimp sauce) 3 calamansi, cut into half Some lettuces, sliced thinly half a bunga kantan, sliced thinly Put the water in a pot. Bring to a boil. Once it boils, add the fish. Boil the fish until cooked for about 10 minutes. Turn off the heat. 2

5 Take out the fish and keep the fish stock. Debone the fish. pineapple slices, red chilli, shredded cucumber, sliced red onions, lettuces, bunga kanatan, calamansi and drizzle with the thick shrimp sauce (Heko). Best served warm as a one dish noodle meal. Blog Recipe Reference: 6nd. Please click for update recipe if any. Put the spice mix into the fish stalk followed by tamarind juice, daun kesom and fish meat. Bring to a boil. Once it boils, lower the heat to medium and let it simmers for about minutes. Add salt and sugar. Turn off the heat. For assembly, have a bowl. Placed some laksa noodles. Pour some soup until it covers the noodles. Garnish with mint leaves, 3

6 SIAMESE LAKSA (LAKSA THAI, LAKSA SIAM OR 暹罗辣沙 ) WHAT IS REQUIRED Servings: 4 6 adult servings A variant of assam laksa with the addition of coconut milk and is commonly available in the Thailand boarder with Malaysia. Spice paste (rempah) 6 shallots 5 cloves of garlic 5 cm of fresh turmeric 3 cm of galangal 3 stalks of lemon grass 10 dried chillies, soaked 2 red chillies 1/2 bud of bunga kantan 2 tablespoons of shrimp paste (belachan) 4

7 5 6 mackerel (Ikan kembong) 4 5 stalks of Vietnamese mint (daun kesum) 2 tablespoons of tamarind paste 3 pieces of tamarind peel (Assam keping) 8 10 cups of plain water 400 ml or grams of thick coconut milk (not in picture) About 2 packets Pinches of salt or 2 tablespoons of fish sauce 2 tablespoons of white sugar 2 tablespoons of cooking oil STEPS OF PREPARATION Put spice mix or rempah ingredients into a blender. Add adequate water to cover the herbs. Blend as fine as possible. Set aside. Put the tamarind paste in a bowl, add 1 2 cups of water, and use your hand to squeeze the tamarind paste in the water until all the seeds comes out. Drain the Assam juices and sift them onto another bowl. Remove the seeds and set aside. Assembly and garnishing 500 grams of Laksa noodles or thick rice vermicelli, blanched 1 small pineapple, cut into small pieces 1 red big onion sliced thinly a handful of mint leaves 1 cucumber, julienned into small stripes 1 red chilli or 2 3 bird eye chillies, cut into small pieces Some lettuces, sliced thinly Put water into a pot. Bring to a boil. Once it boils, add the fishes. Boil the fish until cooked which takesabout 10 minutes. Off 5