Making Laksa Penang Gravy

Penang is most famous for its Laksa a kind of noodle soup that has fish soup stalk as the basic ingredient. Yesterday the catering business was preparing for the Chinese new year Open house event that was officiated by the Prime Minister,  organized by MCA of Penang.

Preparing Laksa for what was expected to be 50 thousand people was an enormous effort to say the least eventhough only ten thousand or so did turn up more Malays it seems than the Chinese although it was for the Chinese New Year event. Tons of fish had to be boiled ,well not tons but enough to give you the impression though. Then the boiled fish is sieved and the fish is grounded in a huge blender.

It was a messy smelly job done by one of the Bangladeshi  helpers a bucket of boiled fish at a time a real tedious job but hey, someone had to do it. or no Laksa and what would the Prime Minister say!

The grounded fish is then further sieved to separate the bones from the flesh  which leaves the fish meat like a thick milky soup.

The fish is then cooked again with added ingredients to turn the whole fishy soup into  the gravy for Laksa to be later eaten with white noodles and added with more ingredients such as pineapple slices and mint leaves, onion slices and cucumber.

Laksa Penang, it is said you have not tasted Penang if you have not tasted the Laksa.