The story of my humble Penang Laksa ..sweet, sour and spicy – those are the three magic words best described for fulfilling a satisfying bowl of Penang asam laksa.
Laksa
Step 1
1.3kg fresh sardine fish ( estimate 16 pieces)
3500 ml water
Bring the above to boil then add in ikan sardin for 15 minits
a) Filter the fish stock and keep aside
b) Debone the fish. Take half the fish flesh to blend and another half to put in the soup
Ingredient to blend (A) - spices paste
4 round big red onion (200 g)
1 big rounded garlic ( 50 g)
2 inches belachan
4 serai
Step 2 - Preparing Laksa soup
Bring the fish stock to boil add in the following
a) Blended ingredient A
b) Estimate 1 handful daun kesum
c) 5 serai (Diketuk)
d) 150gm cili paste ( 20 dry chillies)
e) 2 tbsp maggie chicken stock
f) 100gm assam jawa + 300ml water
g) 2 tbsp salt
h) 2 tbsp sugar
i) 10 tamarind pulp (assam keping )
j) 2 ginger flower
Wait for the above to boil, then add in the both blended and non blended fish
This boiling process takes me least almost an hour (slow -medium fire)
Taste according to preference
Ingredient B - Garnishing
Laksa
cucumber, pineapple, pepper mint. Ginger flower. Red chillies, small onions
Ingredient C - Preparing prawn paste
Scoop some prawn paste add with a little hot water to make a thick consistence prawn paste
Note:
I don't use galangal, turmeric or buah keras (Optional)
1.3kg fresh sardine fish ( estimate 16 pieces)
3500 ml water
Bring the above to boil then add in ikan sardin for 15 minits
a) Filter the fish stock and keep aside
b) Debone the fish. Take half the fish flesh to blend and another half to put in the soup
Ingredient to blend (A) - spices paste
4 round big red onion (200 g)
1 big rounded garlic ( 50 g)
2 inches belachan
4 serai
Step 2 - Preparing Laksa soup
Bring the fish stock to boil add in the following
a) Blended ingredient A
b) Estimate 1 handful daun kesum
c) 5 serai (Diketuk)
d) 150gm cili paste ( 20 dry chillies)
e) 2 tbsp maggie chicken stock
f) 100gm assam jawa + 300ml water
g) 2 tbsp salt
h) 2 tbsp sugar
i) 10 tamarind pulp (assam keping )
j) 2 ginger flower
Wait for the above to boil, then add in the both blended and non blended fish
This boiling process takes me least almost an hour (slow -medium fire)
Taste according to preference
Ingredient B - Garnishing
Laksa
cucumber, pineapple, pepper mint. Ginger flower. Red chillies, small onions
Ingredient C - Preparing prawn paste
Scoop some prawn paste add with a little hot water to make a thick consistence prawn paste
Note:
I don't use galangal, turmeric or buah keras (Optional)