This is our 2nd Eid in the Netherlands. and i think we're going to start on a new tradition - Hardy's Laksa Penang on every Eid.
Laksa is a popular noodle soup. this is a type of noodles served with a sour fish soup. back home, almost each state have their own signature laksa dish. Penang is a state in Malaysia where Hardy grew up. Laksa Penang, is made of normally mackerel (in Hardy's case he used tinned sardines in water). and its soup - tamarind, which gives the soup a sour taste.
You'd have to mash and flake the fish. and the paste consists of lemongrass, galangal and dried chillies, all blended together. another important ingredient is the laksa leaves or daun kesum, as we malays call them. we then garnish the dish with mint leaves, sliced little pineapples, thinly sliced red onions, torch ginger flower, cucumber, thinly sliced lettuce and some prawn paste.
And this is the Hardy way of eating Laksa Penang, with his crispy version of cucur udang (prawn fritters). absolute lekker!
Dont ask me of the exact ingredients, i honestly dont know! but this was what he said to me:
Galangal - the size of your toe probably, dried chillies - a handful of them, tamarind juice - a bowl first, and if its not enough, add another bowl, how many tins of sardines? - try opening 10 tins first and see if it's enough... that's Hardy in the kitchen! but whatever it is or however he did it, it is definitely the best laksa penang i've ever tasted!
Care to share your Eid tradition?