Sour, spicy and rich with umami - Asam Laksa, also known as Penang Laksa, is very appetising and super delicious. This recipe is not strongly sour or spicy, focusing mostly on the richness of the mackerel. Enjoy! Ingredients & Utensils ↓
Note: This recipe makes about 12-15 bowls of Assam Laksa, do scale down if needed.
Asam Laksa (Penang Laksa)
Ingredients:
1.5 kg of Indian Mackerel fish/ Ikan Kembong
300 ml of tamarind water (100 g of tamarind paste + 300 ml of hot water)
4 litres of water
110 g of lemongrass: [ Ссылка ]
33 g of galangal slices: [ Ссылка ]
70 g of Vietnamese Basil, or “daun kesum”: [ Ссылка ]
110 g or 1 large stalk of torch ginger or “bunga kantan”
4.5 tbsp of prawn paste or partis udang
20 g of tamarind slices or “asam keping”: [ Ссылка ]
30 g of toasted belacan: [ Ссылка ]
3 tsp of salt
2 tbsp of sugar
900 g of laksa noodles
Curry Paste:
35 g of dried guajillo chilli, soaked in hot water for 30 minutes
15 g of red chilli
50 g of lemongrass
120 g or 1 large stalk of bunga kantan
200 g of shallots, peeled
35 g of galangal
50 g of garlic, peeled
30 g of fresh turmeric
Utensils:
stainless steel wok: [ Ссылка ]
knife: [ Ссылка ]
chopping board: [ Ссылка ]
mini-strainer: [ Ссылка ]
strainer: [ Ссылка ]
food tongs: [ Ссылка ]
stockpot: [ Ссылка ]
blender: [ Ссылка ]
Served with:
180 g of cucumber, cut to thin strips
100 g of Coral Lettuce
15 g of Mint leaves
1 red chilli, sliced
20 g of daun kesum
90 g of red onions
180 g of Josephine pineapple
4 hard-boiled eggs
5 pieces of calamansi
1 stalk of bunga kantan
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