Penang Assam Laksa
85% asli · Malaysian (Penang)
A distinct variation from Penang, Malaysia, this laksa features a sour and tangy fish-based broth, infused with tamarind (assam) and a complex blend of herbs and spices, served with thick rice noodles and fresh garnishes.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines500 g
- Dried chilies10-15
- Shallots5
- Garlic3 cloves
- Galangal2 cm
- Lemongrass stalks2
- Shrimp paste (hae ko)1 tbsp
- Tamarind paste (assam)50 g
- Fish stock or water1.5 liters
- Torch ginger flower (bunga kantan)2
- Thick rice noodles (laksa noodles)300 g
- Cucumber, julienned1
- Pineapple, julienned1/4
- Red onion, thinly sliced1/2
- Mint leavesa handful
- Chili padi, sliced (optional)to taste
- Saltto taste
Langkah
- 1
Boil fish until cooked. Remove skin and bones, then flake the flesh. Reserve the cooking liquid to make fish stock.
- 2
Soak dried chilies in hot water for 30 minutes, then drain.
- 3
Prepare the spice paste: Blend soaked chilies, shallots, garlic, galangal, lemongrass (white part only), and flaked fish until smooth. Add shrimp paste.
- 4
Heat 2 tbsp of oil in a pot. Fry the spice paste until fragrant and oil separates, about 10-15 minutes.
- 5
Add fish stock (or water) and tamarind paste. Bring to a boil, then simmer for 30 minutes. Add torch ginger flower.
- 6
Season the broth with salt to taste. Adjust sourness with more tamarind if needed.
- 7
Blanch the thick rice noodles.
- 8
To serve, place blanched noodles in bowls. Ladle the hot Assam Laksa broth over the noodles. Top generously with shredded fish, julienned cucumber, pineapple, red onion, mint leaves, and sliced chili padi (if using). Serve with a side of shrimp paste (hae ko).
