Penang Assam Laksa
(A)Ground Spice Ingredients
5 fresh chillies
25 dried chillies
10 shallots
5 cloves garlic
2cm galangal (lengkuas)
2cm knob fresh tumeric root (kunyit hidup)
2tbsp belacan
(B)
½ cup tamarind juice (asam jawa)
15 spring polygonum leaves (daun kesum)
5 pieces dried tamarind skin (asam keeping/asam gelugor)
2 stalk lemon grass (serai), lightly smashed
(C)
1kg mackerel fish, cleaned
1tin of sardine (250gm)
1kg fresh laksa noodles
(D) Seasoning
1tsp ajinomoto
½ cup prawn paste (petis udang)
Salt to taste.
(E) Garnishing
Wild ginger bud (bunga kantan) halved and finely shredded
Cucumber shredded
Pineapple slice and shredded
Onion finely shredded
Red chillies seeded and shredded
Mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency.
Method:
Boil fish. When cooked remove the fish and strain the stock. Use the stock later for the soup/gravy. Flake the fish and set the fish aside.
Fry the ground spice ingredients (A) without oil until the aroma arise then put water and fish stock in the pot. Then put (B). Bring to a low simmering boil for 10 minutes.
Add flaked fish and sardine then put (D). Continue to simmer for extra 1-2 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.
Drain and put into bowl. Pour a ladleful of laksa soup/gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately.
25 dried chillies
10 shallots
5 cloves garlic
2cm galangal (lengkuas)
2cm knob fresh tumeric root (kunyit hidup)
2tbsp belacan
(B)
½ cup tamarind juice (asam jawa)
15 spring polygonum leaves (daun kesum)
5 pieces dried tamarind skin (asam keeping/asam gelugor)
2 stalk lemon grass (serai), lightly smashed
(C)
1kg mackerel fish, cleaned
1tin of sardine (250gm)
1kg fresh laksa noodles
(D) Seasoning
1tsp ajinomoto
½ cup prawn paste (petis udang)
Salt to taste.
(E) Garnishing
Wild ginger bud (bunga kantan) halved and finely shredded
Cucumber shredded
Pineapple slice and shredded
Onion finely shredded
Red chillies seeded and shredded
Mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency.
Method:
Boil fish. When cooked remove the fish and strain the stock. Use the stock later for the soup/gravy. Flake the fish and set the fish aside.
Fry the ground spice ingredients (A) without oil until the aroma arise then put water and fish stock in the pot. Then put (B). Bring to a low simmering boil for 10 minutes.
Add flaked fish and sardine then put (D). Continue to simmer for extra 1-2 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.
Drain and put into bowl. Pour a ladleful of laksa soup/gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately.
Hope you have a nice meal!
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