Clean and scale fish and simmer in 1 litre (2 pints) lightly salted water for 15 minutes or until fish is cooked. Strain, reserving stock. Discard head and remove flesh from bones, discarding skin.
The Food Ranger on MSN
How Penang street vendors prepare laksa and rich noodle dishes
The video explores street food in Penang, Malaysia, with a focus on laksa and noodle dishes. Attention is given to ...
PETALING JAYA, Jan 20 — How do you know if it’s a good bowl of laksa? Well, an empty bowl where every bit of the laksa has been consumed is the best evidence of that. And at Kafe Lemak you get four ...
Malaysian chefs have perfected some of the world's most delicious dishes, from nasi lemak to penang laksa. But sandwiches? It's fair to say Malaysia native Darren Chin rocked the sandwich world this ...
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