Penang Assam Laksa Recipe (Nyonya Hot and Sour Noodles in Fish Soup)
- 1 lb Mackerel fish
- 8 cups water
- 5 pieces assam keping (peeled tamarind)
- 1 pack dried laksa noodles
- 12 dried red chilies (seeded)
- 5 fresh red chilies (seeded)
- 8 small shallots
- 2 teaspoons belacan
- 1 stalk lemon grass (use only the white part, about 6 inches)
- Tamarind (about golf ball size)
- 1/2 cup water (repeat 3-4 times)
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon fish sauce
- 1 cucumber (julienned)
- 1 bunch mint leaves (use only the leaves)
- 1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)
- 1 bungan kantan (cut into small pieces)
- 1 red onion (sliced thinly)
- 1 lettuce (thinly cut)
- 1 red chili/3-4 bird’s eye chilies (cut into small slices)
- 1 small pineapple (cut into short strips)
- Produce
- Cucumber (1)
- Lemon grass (1 stalk)
- Lettuce, thinly cut (1)
- Mint (1 bunch)
- Pineapple, small (1)
- Polygonum leaves/vietnamese mint (1 bunch)
- Red chili (1)
- Red chilies, dried (12)
- Red chilies, fresh (5)
- Red onion (1)
- Shallots, small (8)
- Tamarind (1)
- Seafood
- Belacan (2 teaspoons)
- Mackerel fish (1 lb)
- Condiments
- Fish sauce (1 teaspoon)
- Cooking & Baking
- Salt (1 teaspoon)
- Sugar (2 tablespoons)
- Pasta & Grains
- Laksa noodles, dried (1 pack)
- Drinks
- Water (8 1/2 cups)
- Other
- 5 pieces assam keping (peeled tamarind)
- 1 bungan kantan (cut into small pieces)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published February 1, 2008 (5 years ago).
19 people saved this recipe.
