Penang Asam Laksa
Hidangan tradisional · Malaysian
A rich and tangy fish-based noodle soup, a classic from Penang, characterized by its sour and spicy broth, fresh herbs, and thick rice noodles.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines500g
- Dried Chilies15-20
- Shallots150g
- Galangal50g
- Lemongrass2 stalks
- Belacan (shrimp paste)1 tbsp
- Tamarind Paste50g
- Fish Stock1.5 liters
- Thick Rice Noodles (Laksa Noodles)400g
- Pineapple1/4
- Cucumber1
- Red Onion1/2
- Mint Leaves1 bunch
- Vietnamese Mint (Daun Kesum)1 bunch
- Torch Ginger Flower (optional)1
- Saltto taste
- Wateras needed
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend into a paste with shallots, galangal, lemongrass, and belacan.
- 2
Boil fish, then debone and flake the flesh. Reserve the bones for stock if desired.
- 3
In a large pot, sauté the chili paste until fragrant and oil separates. Add fish stock and bring to a simmer.
- 4
Add tamarind paste, flaked fish, and torch ginger flower (if using). Simmer for at least 30 minutes to allow flavors to meld. Season with salt.
- 5
Blanch the thick rice noodles.
- 6
Prepare garnishes: julienne pineapple, cucumber, and red onion. Chop mint and Vietnamese mint.
- 7
To serve, place blanched noodles in a bowl, ladle the hot asam laksa broth over them, and top generously with garnishes.
