Asam Laksa

Asam Laksa

Let me present you the 7th most delicious food in the world in 2010, the Penang Asam Laksa a noodle dish flavoured with flaked mackerel, tamarind, pineapple and lots of different spices. It is sour, spicy and definitely addictive. Penang Laksa originated from the original Malay Laksa and had evolved with mix of flavours influenced by the Chinese, Malays and some Siamese. Now why Penang? while there are a lot of different versions the laksa that originated in Penang has that unique ingredients and flavour compared to others as it combines all the main flavours in one dish, salty, sweet, spicy, bitter and savoury. It was a good place to originate as well as Penang is also known for its cuisine and that’s one reason why people go and visit Penang, just hearing that word already equates to food and this recipe equates to “food porn”, just mentioning it will let a lot of Malaysians drool.

I am not sure if you had tried the Penang Asam Laksa yet but in case you are far away from Malaysia here’s the next best thing, a home cooked Asam Laksa trust me this is worthy of that 7th place in the top 50 list of delicious food.

Ingredients

600g mackerel
1 pack thick rice noodles, laksa noodles or tapioca noodles
3-5 pcs large tamarind or 1 small packet sinigang mix (depending on the sourness you like)
5 pcs peeled tamarind (assam keping)
1.5 litres water
2 tbsp brown sugar or palm sugar
1 large red onion, quartered
1 cucumber, sliced into thin strips
mint leaves
coriander
pineapple chunks
fish sauce

Ingredients (Ground Spices)

15 pcs dried red chilies
8 small shallots
1 stalk lemon grass
1/2 thumb sized ginger
2 tsp Belachan
2 tbsp canola oil

Method

1. In a pot add water, red onion and tamarind (wrapped tight inside a muslin cloth) bring it to a boil then add the fish, cook for 10 minutes then turn the heat off. Remove the fish then strain liquid into a big container, mash the muslin cloth with tamarind in the stock to extract its sour juices.
2. Debone and flake the fish then set it aside.
3. Place the Ground Spices ingredients together in a food processor then mix until it becomes a paste.
4. Place a ground spices on a large pot then sauté in medium heat for 8 minutes or until aromatic, pour in fish stock, add the peeled tamarind and sugar then bring it to a boil once boiling add the flaked fish then season with fish sauce, simmer for 10 minutes.
5. Cook noodles according to packaging instructions, once cooked drain then place noodles in serving bowls. Pour soup then garnish with cucumber, mint leaves, coriander and pineapple chunks

Oh by the way, I entered this recipe in the January Blog Hop Giveaway at Fave Diets, if you like it please vote for it in http://www.favedietsblog.com/january-blog-hop-and-giveaway-favorite-winter-soup-recipes/, it is the fifth item on the list.  Thanks!