Penang Asam Laksa

Penang Asam Laksan is a dairy free and pescatarian beverage. For $2.64 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 1g of fat, and a total of 208 calories. This recipe serves 6. A mixture of ikan kembong, bird's eye chili pepper, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 175 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Just as Delish. Overall, this recipe earns an outstanding spoonacular score of 91%. Try Asam Laksa, Penang Assam Laksa (Nyonya Hot and Sour Noodles in Fish Soup), and Siamese Laksa (Laksa Lemak) for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 teaspoons Belacan (Prawn paste)

1 Red Chili/3-4 bird's eye chilies - cut into small slices

1 Cucumber - julienned

1 handful Mint Leaves

2 stalk Lemongrass (use only the white part, about 6 inches)

1 Lettuce - thinly cut

1 handful Polygonum Leaves/Vietnamese Mint Leaves (Daun Kesum/Daun Laksa)

1 pack Fresh Laksa Noodles (I bought from the morning market)

1 Red Onion - sliced thinly

1 small Pineapple - cut into short strips

6 fresh Red Chilies - seeded (can add more chili for spicier stock)

1 teaspoon Salt

10 Shallots

2 tablespoon Heh Ko/Shrimp Paste mixed with 1 tablespoon water

2 tablespoons Sugar

1 tablespoon Tamarind Paste (Asam Jawa) (about golf ball size)

250ml (1 cup) Water

2 liter (8 cups) Water

3 pieces Asam Keping (Tamarind Peel) - Optional

1 Bungan Kantan (Wild Ginger Flower) - cut into thin strips

500g Ikan Kembong (Indian Mackerel)

Equipment:

blender

pot

bowl

sieve

Cooking instruction summary:

Clean the fish, remove scales and guts.Extract the tamarind juice by using your fingers to squeeze the tamarind paste with of water. Strain the tamarind juice and keep the seed. Repeat another time with the rest of of water to make sure you extract all the essence from the tamarind.Using a blender, grind the spice paste with tamarind juice until fine.In a pot, bring 2 liters of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Add the spice paste, the tamarind peel and the polygonum leaves and continue to boil in low heat into the boiling stock.Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and break the fish meat into tiny pieces. Place the bones back into the stock, boil on low heat for 10 minutes. Take pot off the heat, strain the fish stock into another pot, then add in fish meat into the stock, cover the lid, and lower the heat. Taste your Asam Laksa stock to make sure its sour and to your liking. Add sugar and salt to season.Prepare a pot of boiling water, blanch laksa noodles (with a metal sieve) in the water for 1 minute and drain dry.To serve, place the laksa noodles in a bowl and garnish all vegetables on top. Pour the Asam Laksa broth into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

 

Step by step:


1. Clean the fish, remove scales and guts.Extract the tamarind juice by using your fingers to squeeze the tamarind paste with of water. Strain the tamarind juice and keep the seed. Repeat another time with the rest of of water to make sure you extract all the essence from the tamarind.Using a blender, grind the spice paste with tamarind juice until fine.In a pot, bring 2 liters of water to boil.

2. Add in the fish and boil for about 10 minutes.

3. Transfer the cooked fish out into a bowl and let cool.

4. Add the spice paste, the tamarind peel and the polygonum leaves and continue to boil in low heat into the boiling stock.Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and break the fish meat into tiny pieces.

5. Place the bones back into the stock, boil on low heat for 10 minutes. Take pot off the heat, strain the fish stock into another pot, then add in fish meat into the stock, cover the lid, and lower the heat. Taste your Asam Laksa stock to make sure its sour and to your liking.

6. Add sugar and salt to season.Prepare a pot of boiling water, blanch laksa noodles (with a metal sieve) in the water for 1 minute and drain dry.To serve, place the laksa noodles in a bowl and garnish all vegetables on top.

7. Pour the Asam Laksa broth into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.


Nutrition Information:

Quickview
208k Calories
9g Protein
1g Total Fat
45g Carbs
32% Health Score
Limit These
Calories
208k
10%

Fat
1g
2%

  Saturated Fat
0.09g
1%

Carbohydrates
45g
15%

  Sugar
29g
33%

Cholesterol
76mg
25%

Sodium
662mg
29%

Get Enough Of These
Protein
9g
19%

Vitamin C
147mg
179%

Manganese
2mg
104%

Vitamin B6
0.64mg
32%

Vitamin K
33µg
32%

Fiber
6g
25%

Folate
94µg
24%

Vitamin A
1068IU
21%

Potassium
738mg
21%

Copper
0.41mg
21%

Vitamin B1
0.26mg
17%

Iron
2mg
17%

Magnesium
62mg
16%

Calcium
115mg
12%

Phosphorus
104mg
10%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
9%

Vitamin B5
0.78mg
8%

Zinc
0.92mg
6%

Selenium
2µg
4%

Vitamin E
0.55mg
4%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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