Recipes - Malaysian & Singaporean

Penang Assam Laksa
Penang Assam Laksa


The Penang Assam Laksa is classic Malaysian bowl that is sure to please seafood lovers. Unlike the more well-known coconut-milk based Curry Laksa, this noodle dish’s base broth is made from fish, tamarind and torch ginger flower, resulting in a lighter yet robust soup that is spicy, sour and slightly sweet. Fresh ingredients such as pineapple, onions and mint are then added as garnishing. The soup is usually served with a side of extra hae ko (shrimp paste), in the northern states of Malaysia.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

650g mackerel fish
8 cups water
5 pieces tamarind (peeled, seeds removed)
Laksa noodles
(Note: In Australia, Vietnamese Rice Noodles are similar to Malaysia’s Laksa Noodles. You may have to boil them longer to remove more of the starch to achieve a translucent look and chewy texture)
1 bunch Vietnamese mint leaves
1 ginger torch flower, sliced lengthwise into halves
¼ cup Tamarind paste (mixed with ½ cup water)
1 tsp salt
2 tsp sugar

Spice Paste

15 dried red chillies (de-seeded)
5 fresh red chillies (de-seeded)
4 shallots
3cm galangal (skin removed, chopped)
2 tbsp belachan
1 stalk lemongrass (chopped)

For Garnish

1 cucumber (julienned or chopped)
1 bunch mint (use only the leaves)
1 ginger torch flower (cut into small pieces)
1 red onion (sliced thinly)
1 lettuce (cut thinly)
1 red chilli / 3-4 bird's eye chillies (cut into small slices)
1 small pineapple (cut into short strips)
Hae Ko (sweet thick shrimp paste)




Steps:
  1. Clean the fish. In a pot, bring 8 cups of water to boil. Add fish and boil for about 10 mins. Transfer the cooked fish into a bowl and let cool.
  2. Strain the fish stock; add the peeled tamarind, ginger torch flower and the mint leaves, continue to boil on low heat. (Tip: put the ginger torch flower and mint leaves in a herb bag)
  3. Pick the flesh of the fish. Break the fish meat into tiny pieces and put the fish back into the stock. Then, cover the pot with a lid and lower heat. Leave broth to continue simmering until fragrant.
  4. Using a food processor or a pestle and mortar, grind or pound the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes. Transfer the spice paste into the boiling stock.
  5. In a bowl, mix tamarind paste with warm/hot water and add to the stock.
  6. Add salt and sugar to taste. Discard the ginger torch flower and mint leaves from the laksa broth before serving.
  7. In a serving bowl, add in the laksa noodles and pour the fish broth into the bowl. Garnish and serve immediately with a spoonful of prawn paste.

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Penang Assam Laksa

Penang Assam Laksa

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The Penang Assam Laksa is classic Malaysian bowl that is sure to please seafood lovers. Unlike the more well-known coconut-milk based Curry Laksa, this noodle dish’s base broth is made from fish, tamarind and torch ginger flower, resulting in a lighter yet robust soup that is spicy, sour and slightly sweet. Fresh ingredients such as pineapple, onions and mint are then added as garnishing. The soup is usually served with a side of extra hae ko (shrimp paste), in the northern states of Malaysia.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

650g mackerel fish
8 cups water
5 pieces tamarind (peeled, seeds removed)
Laksa noodles
(Note: In Australia, Vietnamese Rice Noodles are similar to Malaysia’s Laksa Noodles. You may have to boil them longer to remove more of the starch to achieve a translucent look and chewy texture)
1 bunch Vietnamese mint leaves
1 ginger torch flower, sliced lengthwise into halves
¼ cup Tamarind paste (mixed with ½ cup water)
1 tsp salt
2 tsp sugar

Spice Paste

15 dried red chillies (de-seeded)
5 fresh red chillies (de-seeded)
4 shallots
3cm galangal (skin removed, chopped)
2 tbsp belachan
1 stalk lemongrass (chopped)

For Garnish

1 cucumber (julienned or chopped)
1 bunch mint (use only the leaves)
1 ginger torch flower (cut into small pieces)
1 red onion (sliced thinly)
1 lettuce (cut thinly)
1 red chilli / 3-4 bird's eye chillies (cut into small slices)
1 small pineapple (cut into short strips)
Hae Ko (sweet thick shrimp paste)

Instructions
  1. Clean the fish. In a pot, bring 8 cups of water to boil. Add fish and boil for about 10 mins. Transfer the cooked fish into a bowl and let cool.
  2. Strain the fish stock; add the peeled tamarind, ginger torch flower and the mint leaves, continue to boil on low heat. (Tip: put the ginger torch flower and mint leaves in a herb bag)
  3. Pick the flesh of the fish. Break the fish meat into tiny pieces and put the fish back into the stock. Then, cover the pot with a lid and lower heat. Leave broth to continue simmering until fragrant.
  4. Using a food processor or a pestle and mortar, grind or pound the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes. Transfer the spice paste into the boiling stock.
  5. In a bowl, mix tamarind paste with warm/hot water and add to the stock.
  6. Add salt and sugar to taste. Discard the ginger torch flower and mint leaves from the laksa broth before serving.
  7. In a serving bowl, add in the laksa noodles and pour the fish broth into the bowl. Garnish and serve immediately with a spoonful of prawn paste.

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