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| Photo Credit Hed Chef |
Recipe source The New Paper
Ingredients :
500g laksa noodles
6 to 8 Indian mackerel or 10 short mackerel
1 torch ginger bud
1/2 rice bowl of laksa leaves
2.5cm lengkuas (galangal)
150g tamarind
1/2 cucumber, julienned
150g pineapple, julienned
1 red onion, sliced thinly
3 to 4 stalks of mint leaves
2.5 litres of water
1 tsp sugar
Salt to taste
For the rempah
10-12 dried chillies
12 shallots
3 stalks of lemon grass, use only 7cm of the root part.
2.5cm of Penang belacan**For the prawn paste mixture, mix the following:
2 tbsp of prawn paste
2 tbsp of hot water
Method
1. Soak the dried chillies until softened.
2. Grind the chillies, shallots, lemon grass and belacan. Set aside.
3. Soak the tamarind in 300ml of water. Strain and set aside.
4. Bring 2.2 litres of water to a boil in a pot.
5. Add in the whole fish and boil over low heat for 10 minutes. Remove the fish and set aside to cool.
6. Pick out the fish meat, ensuring no bones are included. Do not use the meat from the stomach area as it may be bitter.
7. Strain the cooking liquid and bring to a boil.
8. Halve the torch ginger bud lengthwise and add it to the cooking liquid, together with the lengkuas and add the laksa leaves. Boil on high heat for 10 minutes.
9. Lower the heat. Add the tamarind water, the rempah and fish meat.
10. Simmer for 30 minutes.
11. Add sugar and salt to taste.
12. Boil a pot of water. Cook the noodles for 2 to 3 minutes. Strain and put into a bowl.
13. Add the sliced onion, pineapple, cucumber and mint leaves to the noodles, followed by the soup.
14. Drizzle the prawn paste over the noodles, or serve it on the side. Serve hot.
- See more at: http://www.soshiok.com/recipe/penang-assam-laksa-recipe-hed-chef#sthash.ybmZnSjO.dpuf
