Penang Asam Laksa Ingredients 500g Ikan Kembong (Indian Mackerel) 2 liter (8 cups) Water 3 pieces Asam Keping (Tamarind Peel) - Optional 1 pack Fresh Laksa Noodles (I bought from the morning market) 1 teaspoon Salt 2 tablespoons Sugar Spice Paste 6 fresh Red Chilies - seeded (can add more chili for spicier stock) 10 Shallots 2 teaspoons Belacan (Prawn paste) 2 stalk Lemongrass (use only the white part, about 6 inches) Tamarind Juice 1 tablespoon Tamarind Paste (Asam Jawa) (about golf ball size) 250ml (1 cup) Water Garnishing 1 Cucumber - julienned 1 handful Mint Leaves 1 handful Polygonum Leaves/Vietnamese Mint Leaves (Daun Kesum/Daun Laksa) 1 Bungan Kantan (Wild Ginger Flower) - cut into thin strips 1 Red Onion - sliced thinly 1 Lettuce - thinly cut 1 Red Chili/3-4 bird’s eye chilies - cut into small slices 1 small Pineapple - cut into short strips Condiment: 2 tablespoon Heh Ko/Shrimp Paste mixed with 1 tablespoon water Instructions Clean the fish, remove scales and guts. Extract the tamarind juice by using your fingers to squeeze the tamarind paste with ½ of water. Strain the tamarind juice and keep the seed. Repeat another time with the rest of of water to make sure you extract all the essence from the tamarind. Using a blender, grind the spice paste with tamarind juice until fine. In a pot, bring 2 liters of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Add the spice paste, the tamarind peel and the polygonum leaves and continue to boil in low heat into the boiling stock. Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and break the fish meat into tiny pieces. Place the bones back into the stock, boil on low heat for 10 minutes. Take pot off the heat, strain the fish stock into another pot, then add in fish meat into the stock, cover the lid, and lower the heat. Taste your Asam Laksa stock to make sure it’s sour and to your liking. Add sugar and salt to season. Prepare a pot of boiling water, blanch laksa noodles (with a metal sieve) in the water for 1 minute and drain dry. To serve, place the laksa noodles in a bowl and garnish all vegetables on top. Pour the Asam Laksa broth into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste. recipe from : justasdelish
Posted on: Tue, 18 Nov 2014 00:00:00 +0000