槟城叻沙Laksa Penang

叻沙汤底：用亚参果片和水煮甘榜鱼，直至完全熟透。For laksa gravy: Boiled kembung fish with asam keping and water till completely done.

将鱼肉从骨头上分离，用同样的煮鱼水将剩余的鱼骨头搅拌至光滑。Separate the fish fillet from the bones, blend the remaining fish bones using the same boiled water till smoothly fine.

准备好所有的搅拌食材。将（A）和（B）的搅拌食材放入锅中，慢慢煮至沸腾。Separate the fish fillet from the bones, blend the remaining fish bones using the same boiled water till smoothly fine.

一旦沸腾，加入搅拌过的黄梨水和沙丁鱼。Once boiled, put the blended pineapple water and sardine.

最后，放入所有剩余的配料，并用椰糖和盐调味。Lastly, put all the remaining ingredients and seasoned it with palm sugar and salt.

准备所有的装饰材料，切成小块，与叻沙汤底一起享用，甜酸口味美妙。Prepare all the garnishing ingredients into small pieces and ready to serve with sweet and sour taste of laksa gravy.