2nd May 2016
Penang Curry Laksa
After the Kuala Lumpur Curry Laksa, allow me to present to you – Penang Curry Laksa.
As I said, different state with different ways of cooking gives you different taste and different feeling and enjoyment.
Laksa in Penang is not as aggressive as Kuala Lumpur, mild in coconut cream but more with spice. When it is in your mouth, the spices from the chilli paste that in the soup, burst like thousand of tiny bubbles, intruded to your taste bud, it is like thousands of ballet dancers dancing on you tongue, and…. you will feel like having Beethoven’s Swan Lake on the summit.
The broth – Chicken and shrimp shells as base stock, slow boiled for about an hour, add a few dried chilli, brown sugar and salt ( I will preferred soy sauce). Pour in little coconut milk when boiled, then stir continuously… gently… and slowly… Like how you touch your wife or your girl friend on the cheek. Until aromatic…hmmm… the orange lady is right in front of you in the port. Sigh……..( The orange colour comes from the shrimp shells.)
And don’t forget the soul that make the magic to the soup – The CHILLI PASTE!!!. Without it, it is just a coconut soup. The mixture of ground shallots, garlic, lemongrass stalks, dried and fresh chilli, shrimp paste and most importantly, coriander powder and peppercorn. Medium heat fry until aromatic. Ooohhhh…..These are the ballet dancers that will dance on your tongue.
The topping, long bean, shrimp, fresh cockles, socked cuttlefish, dried bean curb puff and bean sprout and pig blood cube. ( I took out the “bloody” cube cause I don’t like “bloody” things.)
After mixed with chilli paste. See the tiny little ballet dancer on the noodle? Here you go… Get ready to enjoy The Beethoven’s Swan Lake at the summit.
Crazy Old Horse 