PENANG ASAM LAKSA RECIPE

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1kg (2 pounds) thick round laksa noodles (or substitute with thick round tapioca starch noodles)
• 1.2kg ( 2 1/2 pounds) mackerel, cleaned
• 2.5 litres (10 cups) water
• 1/2 tsp salt
• 14 stalks Vietnamese mint (a.k.a. polygonum or laksa leaves)
• 2-3 stalks lemongrass, white part only, smashed
• 4 pieces dried tamarind skin
• 4-6 tbsp dried tamarind, soaked in 1 cup hot water and strained (repeat a few times)
• 3 tbsp sugar (or to taste)
• Salt
• Pinch of Ajinomoto

 

BLENDED TOGETHER FINELY:

• 20 cloves of shallots
• 6 cloves garlic
• 1 inch galangal
• 1 inch fresh turmeric (or 3/4 tsp ground turmeric)
• 6 candlenuts
• 6-8 (large) fresh long red chillies
• 5-8 dried (long) red chillies, seeded and soaked in warm water to soften (use more if the chillies are small)
• 4-5 bird's eye chillies (optional, for extra heat)
• 1 tbsp roasted belacan (shrimp paste)

 

Garnish:

• 4 red chillies, sliced
• 1/2 pineapple, diced
• 1 cucumber, shredded
• 1 large red onion, thinly sliced
• 2 torch ginger flower bud, thinly sliced  (optional)
• Mint leaves
• 5-6 tbsp black prawn paste (hae-ko), to serve

 

METHOD

• Bring the water to the boil. Add the fish and salt, bring to a boil again and let it simmer for 15 minutes until fish is just cooked. Don't overcook it. Remove the fish and reserve the stock. Flake the fish and set aside.
• Add the Vietnamese mint, lemongrass and dried tamarind skin into the stock. Add the blended ingredients. Bring to a boil and let it simmer for 30 minutes. Add the strained tamarind pulp/juice, sugar, salt and ajinomoto. Bring to a boil. Taste and adjust seasoning as necessary More tamarind pulp can be added if you prefer it more sour. Put the flaked fish in the into the stock and bring to a gentle simmer on low heat until ready to serve.
• Blanch or cook the noodles in boiling water. Drain and place in individual serving bowls. Ladle the hot gravy onto the noodles. Sprinkle with garnishings. Stir in a little prawn paste into the gravy and enjoy!