On Tuesday, arming with a list of ingredients needed to cook Laksa Penang, I went to Tesco with Intan. We headed straight to the fish counter and were disappointed to find that the mackerel fish (or ikan kembung as it is locally called) was not fresh.
We tried our best to find the better looking fish among the baddies and managed to get some.
After getting the bunga kantan (RM2.90 for 2 pieces !!!!) and some daun kesum we headed back. All three of us chipped in to cook the laksa penang. It smells so good and I keep dipping the spoon to taste the gravy. I put lots and lots of daun kesum so mine smell heaven. The gravy was very thick as we use lots of flakey mackerel. With some boiled egg, crunchy cucumber and pineapple, the laksa tastes divine. The gravy is harmoniously balanced between spicy and sour. Thanks to my two sisters, we can eat a nice hot bowl of laksa penang lots of thick gravy. Yummieee....
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment