Penang Asam Laksa Recipe
serves 15pax
**Ingredients**
2kg pre-cooked laksa noodles (easily can get from wet market, if not can buy those dried ones from supermarkets)
* Soak or rinse the laksa noodles in cold water then strain after it become entangled. For dry version laksa noodles, the instruction is available on the packaging itself.
2kg pre-cooked laksa noodles (easily can get from wet market, if not can buy those dried ones from supermarkets)
* Soak or rinse the laksa noodles in cold water then strain after it become entangled. For dry version laksa noodles, the instruction is available on the packaging itself.
**Grounded spice paste**
30 fresh red chilies and 20dried red chilies (or u may opt to buy ready pack chilli boh from wet markets or supermarkets, abt 10tbsp or self preference on the level of spiciness)
30 shallots
1 yambean
1 garlic
3 inch of galangal (lengkuas)
4cm size fresh tumeric
5 stalks lemongrass (only use the white part only)
2 tbsp belacan
30 fresh red chilies and 20dried red chilies (or u may opt to buy ready pack chilli boh from wet markets or supermarkets, abt 10tbsp or self preference on the level of spiciness)
30 shallots
1 yambean
1 garlic
3 inch of galangal (lengkuas)
4cm size fresh tumeric
5 stalks lemongrass (only use the white part only)
2 tbsp belacan
**Soup base**
6inches size galangal (lightly smashed)
6 stalks lemongrass [smashed the white part only)
12 stalks daun kesom
1 torch ginger flower
3kg fresh ikan kembung or yellowtail or sardines, canned tuna [i bought mix]
500ml tamarind juice (mix in hot water for five min the tamarind pulp <tennis ball size, or own preference on the level of sourness> and wait for it to cold then squeeze to obtain the juice)
Sugar to taste [i add ard 6tbsp, self preference]
Salt to taste
6inches size galangal (lightly smashed)
6 stalks lemongrass [smashed the white part only)
12 stalks daun kesom
1 torch ginger flower
3kg fresh ikan kembung or yellowtail or sardines, canned tuna [i bought mix]
500ml tamarind juice (mix in hot water for five min the tamarind pulp <tennis ball size, or own preference on the level of sourness> and wait for it to cold then squeeze to obtain the juice)
Sugar to taste [i add ard 6tbsp, self preference]
Salt to taste
**Ingredients for garnishing**
Chinese lettuce
1 cucumber
Mint leaves
1 torch ginger
Red chillies
Cili padis
Pineapple
2 red onions
Prawn paste (heh ko)
Chinese lettuce
1 cucumber
Mint leaves
1 torch ginger
Red chillies
Cili padis
Pineapple
2 red onions
Prawn paste (heh ko)
1. Blend all the spice paste ingredients finely.
2. Then heat up a big pot of water covered over the fish, i measure with bowl depending on how many pax you are serving, like this round i have ard 15 guest i measure 20bowls of water. Bring to a boil and then add fish. Boil on medium heat until the fish is cooked.
3. Strain the fish soup & transfer the cooked fish to a bowl and let it cool.
4. Add tamarind juice and the earlier blended spice ingredients paste, and soup ingredients then continue to boil on low heat.
5. Peel out the fish meat and add into the soup pot.
6. Bring to a boil, reduce heat to low and simmer for 30minutes - 40mins. Add salt and sugar to your taste, if feel not sour enough just add more tamarind juice.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10155771898529535&set=pcb.1812209735706620&type=3
Credit: Jess Ch'ng
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-penang-laksa.html
0 comments :
Post a Comment