Tuesday, 28 September 2010

Penang Asam Laksa

Published in "Y3K Recipes" issue no.3 - November/ December 2001.

(Serve 8)
Ingredient A:
500g rice sticks
600g sardine fish
155g canned sardine
800ml superior stock
100g tamarind paste
250ml water

Ingredient B:
3tbsp shrimp paste (add some warm water)
1 cucumber (shredded)
1/2 pineapple (shredded)
1 onion (diced)
10 chilli padi (chopped)
5 red chillies (chopped)
3 bundles mint leaves

Ingredient C (Seasoning):
1 ginger bud / bunga kantan (sliced fine)
5 pieces asam gelugor/ asam keping
5 bundles kesum leaves / Laksa leaves
60g sugar
20g salt

Ingredient D (Pound ingredient):
20 shallots (200g)
4 pips garlic
5 stalks lemon grass / serai
2 inch fresh tumeric
1 small piece belachan
30 pieces dried chillies

1. Mix well tamarind paste with water, then sieve. Keep aside.
2.Blend pounded ingredients. Keep aside.
3.Boil rice sticks in hot water for 10 minutes, then rinse under cool water. Drain and keep aside.
4.Boil sardine in superior stock for 10 minutes. Flake flesh and mash into a paste.
5.Bring soup to a boil. Add in seasoning, tamarind solution and pounded ingredinets. Boil for 20 minutes over low heat. Add in mashed fish paste and canned sardine. Bring to a boil.
6. Put some rice sticks in a bowl. Pour over the soup and add in ingredients B. Serve hot.

*Sardine can be substituted by kembong or selar fish.
*Superior stock in this recipe is prepared by adding anchovies(ikan bilis) or chicken into water. Boil for 1 hour and drain off the residue.