• Jan
  • 13
  • 2009

Penang Asam Laksa

Ingredients

*  500 gm fresh laksa (rice noodles)
*  1 kg ikan kembong (mackerel)
*  1 bunga kantan (ginger flower) – blended
*  6 stalks daun kesum (Thai basil leaves)
*  2 cups tamarind juice
*  2 tsp salt
*  1 tsp oil
*  1 tsp sugar
*  3 stalks serai (lemon grass)
*  3 cm piece lengkuas (galangal)
*  250 gm shallots
*  12 dried chillies – soaked
*  1 cm piece turmeric
*  1/2 cm piece belacan (shrimp paste)
*  1 small cucumber
*  1/2 pineapple
*  100 gm mint leaves
*  3 fresh chillies – sliced
*  1 onion – finely sliced

Method

  • Put fish, salt and 5 cups of water in a pan and bring it to boil.
  • When fish is cooked, remove bones and keep fish aside.
  • Simmer bones for at least 30 minutes.Remove bones.
  • Add ground ingredients to fish stock and bring to boil.
  • Add tamarind juice, daun kesum (basil leaf), sugar, fish meat and oil.
  • Simmer for 20 minutes.
  • Gravy should be kept warm til serving time.

To save this free printable recipe in PDF format, please download the link below:

PENANG ASAM LAKSA




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Categories: Noodles, Recipes for the Muslim Family

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