With the worrying Covid numbers lately, it’s best to stay home and avoid going out unless necessary. Here’s a recipe for a good old Penang Asam Laksa to help with the cravings!
Penang Asam Laksa
By Margarita Lee
- 1kg Fish (Parang, Tenggiri or Kembong)
- 1 large can Sardines
- 3L Water
- Laksa noodles
- 30 Dried chillies
- 20 Fresh chillies
- 2 pcs of Belacan
- 20g Fresh kunyit (turmeric)
- 300g Shallots
- 5 bunches of Daun kesum (Vietnamese mint)
- 5 sticks of Bunga kantan (torch ginger) – cut into half lengthwise
- 50g Tamarind soaked in 1 cup of water, squeezed and strained
- 20g Dried asam keping (tamarind pieces)
- 10 sticks of Serai (lemongrass) – lightly smashed
- 50g Lengkuas (galangal) – sliced thinly
- 20g (2 tbsp) Belacan powder
Mint, sliced onion, cucumber strips, sliced fresh pineapple, chopped chillies, pickled garlic and Heko (dark prawn paste)
- 2 tbsp sugar or to taste
- Salt to taste
- Grind Ingredients B into a paste with a mortar and pestle, or in a food processor.
- Steam fish for about 10-15 minutes.
- Remove fish, let it cool, then remove and discard bones. Shred the fish meat by hand (to avoid bones) and set aside for later use.
- Boil Ingredients B and C with 3L of water. Add tamarind juice and asam.
- Add in fish and sardines. Simmer for another 10 minutes.
- Add salt & sugar to taste.
- To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles.
- Drain and place into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and top with the garnishing.
- Drizzle prawn paste to taste and serve hot.
Check out more of Margarita’s recipes on her FB @ Umummy Food!