Laksa Penang Asli (Authentic Penang Laksa)
Hidangan tradisional · Malaysian
A rich and complex noodle soup from Penang, characterized by its spicy, sour, and savory broth made from fish, tamarind, and a blend of aromatic spices. It's a true taste of Malaysian heritage.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines (fresh or canned)500g
- Dried Chilies20g
- Shallots150g
- Garlic5 cloves
- Galangal2cm
- Lemongrass stalks2
- Turmeric (fresh or powder)1 tsp
- Belacan (shrimp paste)1 tsp
- Tamarind paste50g
- Assam keping (dried tamarind slices)3
- Fish bones or heads300g
- Water2 liters
- Saltto taste
- Laksa noodles (thick rice noodles)400g
- Pineapple1/4
- Cucumber1/2
- Red onion1/2
- Mint leavesa handful
- Torch ginger flower (optional)1
- Chili paste (sambal)to taste
Langkah
- 1
Soak dried chilies in hot water for 30 minutes, then drain. Boil fish, debone, and flake the flesh. Reserve the bones.
- 2
Blend soaked chilies, shallots, garlic, galangal, lemongrass (white part), turmeric, and belacan into a smooth paste.
- 3
In a large pot, combine fish bones, water, and assam keping. Bring to a boil, then simmer for 30 minutes. Strain the broth, discarding solids.
- 4
Heat a little oil in a separate pot. Sauté the spice paste until fragrant and oil separates.
- 5
Add the strained fish broth to the pot with the sautéed paste. Add tamarind paste and flaked fish. Simmer for at least 30 minutes, allowing flavors to meld. Season with salt.
- 6
Cook laksa noodles according to package directions. Drain and rinse.
- 7
Prepare garnishes: thinly slice pineapple, cucumber, and red onion. Chop mint leaves. If using torch ginger flower, slice thinly.
- 8
To serve, place a portion of noodles in a bowl. Ladle the hot laksa broth over the noodles. Top generously with garnishes and a spoonful of chili paste.
