Assam Laksa Penang (Laksa Asam Penang)

Cooks in 45 minutes     Serves 2    
 

Ingredients

  • 3 large Mackerel fish

  • 10 cups water

  • 7 pieces ‘asam keping’
  • 1 tablespoon tamarind
  • 1 pack dried laksa noodles
  • 1 tablespoon chili paste
  • 10 small shallots
  • 2 teaspoons belacan

  • 1 stalk lemon grass
  • 1/3 galangal
  • 2 tablespoons sugar
,
  • 1 1/2 teaspoon fish sauce
  • 2 tsp ‘otak udang’ or Prawn Paste
  • Garnishing:
  • 1 cucumber (thinly sliced)

  • 1 bunch mint leaves (use only the leaves)
  • 1 bunch ‘daun kesom’ or Vietnamese mint leaves (if available)
  • 1 bunga kantan (cut into small pieces) (if available)
  • 1 red onion (sliced thinly)
  • 1 lettuce (thinly cut)
  • 1 red chili or 2-3 bird’s eye chilies (thinly sliced)
  • 1 small pineapple (thinly sliced and short strips)

Directions

  • Cleaned and washed the fish.
  • In a pot, boil 10 cups of water.
  • Add in the fish and boil the fish meat until cooked.
  • Make sure, transfer the cooked fish straight away and do not leave the fish cooked too long to avoid from the meat dispersed in the stock.
  • Take the fish out into a bowl and leave the fish stock inside the pot. When the fishes are cold enough to handle (ensure your hands are wet by constantly wet them in a bowl of water to avoid from the meat dried out and stuck on your palms).
  • Carefully, strip the fish meat from their bones and keep them aside. Do not throw away the left over bones yet, keep them in another bowl.
  • By using a blender, blend the fish meat into tiny pieces (not puree) and put the blended fish meat back into the stock.
  • Do not forget to blend the left over fish bones with some of the fish stock.
  • Drain the blended bones by using a strainer and pour back the juice (not the bones) into the fish stock boiled earlier. Cover the lid and lower the heat. Leave it to boil.
  • Meanwhile, by using food processor or blender, grind or blend the shallots, ‘belacan’, galangal, lemongrass and fresh red chilies until fine (use the fresh chilies if you are not using the ready made blended chili paste).
  • Transfer the blended spice paste into the boiling stock and add in the ‘asam keping’ and asam jawa.
  • From time to time, continue to taste your Laksa stock to ensure it’s sour and enough salt.
  • However, as a note, the original taste of Laksa Penang has to be both equally soured and salted enough.
  • Lastly, add in the sugar, prawn paste and fish sauce.
  • To prepare the laksa noodles:
  • Boil it by following the laksa noodles packaging instructions.
  • To serve:
  • In a serving bowl, add in the laksa noodles.
  • Garnish all the vegetables on top and pour the hot Asam Laksa soup into the bowl and serve immediately with an additional of a teaspoon of prawn paste (optional).
 

About the Chef

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