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Recipe: Asam Laksa Penang (Penang Hot And Sour Noodle Soup)
Similar Categories: Asam, Laksa, Penang, Penang, Hot, Sour, Noodle, Soup
600 g small mackerel -- trevally, tailor or
mullet
6 cups water -- (1.5L)
1/2 c tamarind juice -- (125ml)
1 t sugar
1 pink ginger bud -- thinly sliced
(optional)
4 stalks long stemmed Vietnamese mint
1/2 t ground turmeric
4 eschalots -- chopped
2 stems fresh lemon grass -- bottom 10cm only,
finely sliced
3 dried red chillies -- soaked in hot water
to soften
2 lg fresh red chillies -- sliced
1 t dried shrimp paste
1 t salt
600 g fresh round rice-flour (laksa) noodles
1 T thick black prawn paste (hay koh)
(optional)
2 t warm water (optional)
GARNISHES
1 Lebanese or 1/4-1/2 regular cucumber -- julienned
1 c (150g0 tiny wedges of fresh or drained
canned unsweetened pineapple
1 med. red or brown onion -- very thinly sliced
1 lg fresh red chilli -- seed discarded,
sliced
4 lg sprigs mint -- leaves coarsely torn
SUBSTITUTES
Use 2T crushed lemon grass -- rinsed and drained,
to replace fresh lemon grass.
If you cannot obtain fresh noodles -- use 300g dried
thick rice-flour noodles or thick
rice-stick noodles, soaked to soften,
then cooked as directed on the packet.
Place the whole fish in a large saucepan and add the water. Bring to
the boil, lower the heat and simmer, uncovered, until soft, about
5min. Remove the fish, cool, then discard the skin and bones and
flake the fish.
Strain the stock back into the pan. Add tamarind juice, sugar, ginger
bud, Vietnamese mint and turmeric.
Process the eschalots lemon grass, dried and fresh chillies, shrimp
paste and salt to a paste, adding a little water if necessary to keep
the mixture turning. Add to the pan, bring to the boil, then lower
the heat and simmer, uncovered, 15min.
Bring a large saucepan of water to the boil. Cook the noodles for 30
sec, drain and divide between 4 large noodle bowls.
Add the fish to the pan, bring back to the boil, then divide the soup
between the bowls. Garnish with the cucumber, pineapple, onion.
chilli and mint. If using, combine the prawn paste with the water and
serve in a sauce bowl.
mullet
6 cups water -- (1.5L)
1/2 c tamarind juice -- (125ml)
1 t sugar
1 pink ginger bud -- thinly sliced
(optional)
4 stalks long stemmed Vietnamese mint
1/2 t ground turmeric
4 eschalots -- chopped
2 stems fresh lemon grass -- bottom 10cm only,
finely sliced
3 dried red chillies -- soaked in hot water
to soften
2 lg fresh red chillies -- sliced
1 t dried shrimp paste
1 t salt
600 g fresh round rice-flour (laksa) noodles
1 T thick black prawn paste (hay koh)
(optional)
2 t warm water (optional)
GARNISHES
1 Lebanese or 1/4-1/2 regular cucumber -- julienned
1 c (150g0 tiny wedges of fresh or drained
canned unsweetened pineapple
1 med. red or brown onion -- very thinly sliced
1 lg fresh red chilli -- seed discarded,
sliced
4 lg sprigs mint -- leaves coarsely torn
SUBSTITUTES
Use 2T crushed lemon grass -- rinsed and drained,
to replace fresh lemon grass.
If you cannot obtain fresh noodles -- use 300g dried
thick rice-flour noodles or thick
rice-stick noodles, soaked to soften,
then cooked as directed on the packet.
Place the whole fish in a large saucepan and add the water. Bring to
the boil, lower the heat and simmer, uncovered, until soft, about
5min. Remove the fish, cool, then discard the skin and bones and
flake the fish.
Strain the stock back into the pan. Add tamarind juice, sugar, ginger
bud, Vietnamese mint and turmeric.
Process the eschalots lemon grass, dried and fresh chillies, shrimp
paste and salt to a paste, adding a little water if necessary to keep
the mixture turning. Add to the pan, bring to the boil, then lower
the heat and simmer, uncovered, 15min.
Bring a large saucepan of water to the boil. Cook the noodles for 30
sec, drain and divide between 4 large noodle bowls.
Add the fish to the pan, bring back to the boil, then divide the soup
between the bowls. Garnish with the cucumber, pineapple, onion.
chilli and mint. If using, combine the prawn paste with the water and
serve in a sauce bowl.
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