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Friday, June 20, 2014

Noodles Assam Laksa Penang

Ingredients


  • Ingredients A Fish Stock
  • 10 pcs Sardine / Kembong (cleaned)
  • 500 ml water
  • Infredients B
  • 100 gm shallots
  • 200 gm reb onion
  • 50 gm lengkuas (galangal)
  • 1 nos bungah kantan (ginger flower)
  • 1 stalk seria (lemon grass)
  • Ingredients C
  • 2 tbsp cili boh (chili paste)
  • 50 gm belacan (dried shrimp cake)
  • 5 pieces assam keping (peeled tamarind)
  • 150 gm assam jawa juice (tamarind juice)
  • 2 stalk daun kesum/daun laksa (polygonum leaves)
  • 500 ml water
  • to taste sugar / rock sugar
  • to taste salt / fish gravy
  • Condiments:- (optional)
  • 1) cucumber (thinly cut)
  • 2) small pineapple (cut into short strips)
  • 3) red onion (sliced thinly)
  • 4) local lettuce (thinly cut)
  • 5) mint leaves (use only the leaves)
  • Garnishing
  • 1) bungan kantan (finely chopped)
  • 2) red chili(cut into small slices)
  • 3) Heh Ko (Prawn Paste


  • 11) Bring ingredients A to boil in a stock pot until the fish is cooked. Strain the fish stock. Remove bones from the fish. Keep flesh aside.
  • 22) Finely blend Ingredients B.
  • 33) Boil Ingredients B, Ingredients C & Fish Stock. When boiling, reduce heat and simmer for 30 minutes or until smell aromatic. Seasoning to taste.
  • 44) Soak laksa noodle by hot water and strain it. Place a portion into a bowl, add in condiments and fish, then pour in assam laksa soup.
  • 55) Garnish with chopped bungah kantan and red chili (may use chili padi if you like hot), and serve with a spoonful of shrimp paste. Enjoy your PENANG ASSAM LAKSA
  • 6Notes:
  • 7- It is delicious if serve in hot soup.
  • 8- You may choose your own like condiments.
  • 9- If you like extra spicy soup, you may add more chili paste when simmering.
  • 10- You may use can sardine, but taste different. Prefer using fresh fish.

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