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:

Equipment:

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:

covered percent of daily need