Laksa Kedah with Asam Pedas Twist
65% asli · Malaysian Fusion
A creative variation of Laksa Kedah that incorporates elements of Asam Pedas, adding a more pronounced sour and spicy profile with the inclusion of okra and more tamarind.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Threadfin Salmon or similar white fish500g
- Dried Chilies20-25
- Shallots12
- Garlic6 cloves
- Galangal3 cm
- Turmeric1.5 cm
- Lemongrass2 stalks
- Belacan (shrimp paste)1.5 tsp
- Tamarind paste3 tbsp
- Fish bones/heads200g
- Okra4-5 pods
- Thick Rice Noodles (Laksa Noodles)400g
- Cucumber1
- Pineapple1/2
- Red Onion1
- Mint leaves1 bunch
- Bird's eye chilies3-4
- Saltto taste
- Water2 liters
Langkah
- 1
Boil fish fillets until just cooked, then flake. Reserve bones and heads for broth.
- 2
Soak dried chilies in hot water until softened, then drain.
- 3
Blend chilies, shallots, garlic, galangal, turmeric, lemongrass, and belacan into a paste.
- 4
In a large pot, boil fish bones and heads with water to create a fish stock. Strain and discard solids.
- 5
Add the blended paste to the fish stock and simmer for 30 minutes.
- 6
Stir in tamarind paste, flaked fish, and sliced okra. Season with salt to taste. Simmer for another 20 minutes until okra is tender.
- 7
Prepare toppings: julienne cucumber and pineapple, thinly slice red onion, finely chop bird's eye chilies.
- 8
Blanch rice noodles.
- 9
Serve noodles in bowls, ladle the spicy and sour broth over them, and top generously with all prepared toppings and mint leaves.
