Penang Asam Laksa
This post is in: Noodles, Recipes for Mum
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.
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