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Ingredients
- Serves 2 people
8 pcs ikan kembung (indian mackerel)
6 pcs asam keping (dried assam fruit)
3 pcs bunga kantan (torch ginger bud)
150 g laksa noodles (blanched)
3 stalk lemongrass
1 pcs 2-inch galangal
500 ml tamarind water
20 dried chilies (soaked in hot water until softened)
1 tbsp belacan (shrimp paste)
100 g mint (with stalk)
1 large red chili (sliced)
½ lime (sliced into wedges)
5 pcs coriander leaves
½ local cucumber (julienned)
2 shallots (sliced)
1 litre water
white sugar
fish sauce
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Assam Laksa
The perfect perk me up dish from Penang, assam laksa is a beautiful dish that is sour and spicy which makes it very appetizing. If you have been to Penang, you have know of the famous Ayer Itam assam laksa that is so delicious you would want to make it right in your very own kitchen. Knowing the right ingredients and techniques could transport you right to Penang and remind you of the taste of the famous Penang Assam Laksa.
- Trung bình
- 30 min
- 70 min
- 15 min
- 3 Các bước
- 18 Nguyên liệu
- Trung bình
- 3 Các bước
- 18 Nguyên liệu
- 30 min
- 70 min
- 15 min
Instructions
-
Prepare fish meat
- In a pot of boiling water, add fish and 3 asam keping for 8 to 10 minutes, until cooked.
- Turn off the heat and place cooked fish in a medium sized bowl.
- Remove and discard boiled asam keping.
- Use your hands or fork to pull away fish flesh from the bones and break it up into bite sized pieces.
- Set aside.
-
Blend spices
- In a blender, blends softened dried chilies, 1 tbsp shrimp paste, galangal and lemongrass stalks until smooth.
- If mixture is too dry, add some water to help you achieve a smooth consistency.
-
Make broth
- In a pot, add blended ingredients, tamarind water, 3 asam keping, torch ginger bud, mint, 1 litre water and 4 tbsp fish sauce.
- Season to taste with white sugar and fish sauce if needed.
- Add in the fish meat into the broth and bring to a boil.
- Once boiling, reduce heat to medium-low and let it simmer for 1 hour
Plate and Serve!
- Place laksa noodles and julienne cucumber into serving bowl.
- Ladle hot broth and fish meat over the noodles.
- Garnish with coriander leaves, sliced large red chili, sliced shallots and lime wedge
Nutritional Info
| Typical Values | PER 100G | PER 1.54KG SERVING |
|---|---|---|
| Energy (Kj) | 218kj | 3372kj |
| Energy (Kcal) | 52kcal | 798kcal |
| Fat |
0.9g | 14g |
| which saturates |
0.3g | 4.8g |
| Carbohydrates |
3.5g | 54g |
| of which sugars |
0.7g | 11g |
| Fibre |
0.5g | 8.5g |
| Protein |
7.1g | 109g |
| Salt | 0.14g | 2.1g |
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Hiển thị thêm đánh giá
Nguyên liệu
- Serves 2 people
-
8 pcs ikan kembung (indian mackerel)
-
6 pcs asam keping (dried assam fruit)
-
3 pcs bunga kantan (torch ginger bud)
-
150 g laksa noodles (blanched)
-
3 stalk lemongrass
-
1 pcs 2-inch galangal
-
500 ml tamarind water
-
20 dried chilies (soaked in hot water until softened)
-
1 tbsp belacan (shrimp paste)
-
100 g mint (with stalk)
-
1 large red chili (sliced)
-
½ lime (sliced into wedges)
-
5 pcs coriander leaves
-
½ local cucumber (julienned)
-
2 shallots (sliced)
-
1 litre water
-
white sugar
-
fish sauce
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