Penang Laksa
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Penang Laksa savors thick, hot, sweet and sour gravy (Asam) with white Laksa noodles. It is considered by many as the best asam noodles in Malaysia. The asam gelugor or the tamarind juice, are the main ingredients that distinguished its flavor, along with the shredded fresh fish meat and other spices. Sliced pineapple, mint leaves and the prawn paste topped the laksa noodles are the other combination factors that flare the taste of the Penang Asam Laksa. |
To make the asam gravy :
1 kg of ikan kembung or sardines - braised until tender. Saparate the fish meat from its bone. Shredded into pieces or finely ground in a food processor. Blend the bones with water and sieved for its stock.
Blend
- 250 gm shallot
- 5 cloves of garlic
- 1 t/spoon of toasted prawn paste
- 3 lemon grass - bruised
- 1 cm of galngal - slightly bruised
- 20 strips of dried chili washed and boiled to soften
Other ingredients
- 10 pieces of Asam Gelugor or 500 ml of very thick tamarind juice
- Enough water for gravy
- A bunch of Vietnamese mint leaves
- A stalk of red ginger flower ( shredded )
- salt to taste
To do
In a deep pot, mix all the ingredients. Bring to boil. Once boiled, simmer over low heat for an hour. This will allow the the ingredients to infuse and turn the broth into deep red colored gravy with sweet aromatic smells. Add enough salt to taste. The Laksa is best served in warm sour gravy.
To prepare you required :
- A packet of dried laksa noodles . Soak and boil in hot water to soften .
- A pineapple - halves and sliced to small pieces
- A big red onion - halves and thinly sliced
- Sliced red chilis
- A bunch of clean mint leaves
- A bottle of prawn paste
- Hard boiled eggs - halves
In a bowl , put in the laksa noodles , pour in the sour gravy . Top with the sliced pineapples, onions, mint leaves, egg and a spoon of prawn paste.
