{"id":794,"date":"2016-06-10T10:24:42","date_gmt":"2016-06-10T02:24:42","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=794"},"modified":"2016-06-10T10:24:48","modified_gmt":"2016-06-10T02:24:48","slug":"laksa-penang","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/laksa-penang\/","title":{"rendered":"LAKSA PENANG"},"content":{"rendered":"

\"laksa<\/a><\/p>\n

LAKSA PENANG<\/p>\n

Bahan bahan
\nLaksa
\n2 kg ikan kembung – rebus & ambik isi
\n2 biji bawang besar
\n15 bawang merah
\n2 ibu jari belacan
\n1 senduk cili kisar
\n22 keping asam keping
\n2 bunga kantan – belah 4
\n1 ikat daun Kesum
\nGaram<\/p>\n

Bahan hiasan
\nTelur – rebus & belah 2
\nTimun – hiris
\nSalad – hiris
\nBawang besar – hiris
\nCili hidup – hiris
\nLimau kasturi – belah 2
\nDaun pudina – jika suka
\nCili padi – jika suka
\nOtak udang – jika suka<\/p>\n

Cara cara:
\nRebus ikan dan air rebusan disimpan untuk dibuat kuah. Blend isi ikan jangan sampai hancur kerana saya suka kuah yang terasa isi ikannya. Bahagian kepala ikan dan tulang diblend dan ditapis airnya.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

LAKSA PENANG Bahan bahan Laksa 2 kg ikan kembung – rebus & ambik isi 2 biji bawang besar 15 bawang merah 2 ibu jari belacan 1 senduk cili kisar 22 keping asam keping 2 bunga kantan – belah 4 1 ikat daun Kesum Garam Bahan hiasan Telur – rebus & belah 2 Timun – hiris Salad – hiris Bawang besar – hiris Cili hidup – hiris Limau kasturi – belah 2 Daun pudina – jika suka Cili padi – jika suka Otak udang – jika suka Cara cara: Rebus ikan dan air rebusan disimpan untuk dibuat kuah. Blend isi ikan <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-794","post","type-post","status-publish","format-standard","hentry","category-mee"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p88if4-cO","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=794"}],"version-history":[{"count":2,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/794\/revisions"}],"predecessor-version":[{"id":797,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/794\/revisions\/797"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}