Sunday, 22 March 2015

Penang Assam Laksa (Noodle) - This is so Yummy

Credit for the recipe to Suhara from . I did some shortcut by using can fish to speed up the preparation step. 
1 big can Sardine in tomato sauce
6 cups (1.5L) water
3 sprigs polygonum leaves (daun kesum)
2 ginger buds, sliced
4-5 pieces asam keping, (dried tamarind slices)
5 tablespoons (75ml) tamarind juice
600 gms thick rice noodles (laksa noodles)
Salt and sugar to taste
Spice Blend:
10 shallots
2 lemongrass
2.5 in fresh galangal
5 dried chillies, soaked in water, discard seeds
3 fresh red chillies
1 tbsp dried shrimp
1 Knorr fish cube
1/2 fresh pineapple, sliced in small pieces
1 medium cucumber, cut in matchstick slices
2 large red onions, sliced thinly
3 red chillies, sliced
a few sprigs of mint leaves, torn
a few sprigs of polygonum leaves, shredded
  1. Open the sardine can and make the fish flaky together with the tomato sauce.
  2. Add water into the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste. Bring it to boil.
  3. Blend the spice paste ingredients until fine. Add to the blended stock with the asam keping. 
  4. Simmer for 15 minutes and the soup thickens slightly then add salt to taste.
  5. Blanch the laksa noodles in boiling water, drain and set aside.

To serve: Put some noodles in a bowl and ladle the soup over it. Put a pinch of each garnishing ingredient over the top and serve.

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