Recipe Penang Laksa

Penang Laksa, also known as Asam Laksa, is a popular Malaysian dish originating from the state of Penang. This tangy and spicy noodle soup is a delightful blend of flavors featuring tamarind, fish, and fresh herbs. It’s a must-try for anyone who loves a complex and aromatic dish.

Ingredients

For the Soup Base:

• 500g mackerel fish (ikan kembung)
• 2 liters of water
• 1 liter of tamarind juice (made from 100g tamarind paste mixed with water)
• 3 stalks lemongrass, bruised
• 5 pieces of dried tamarind slices (asam keping)
• 10 bird’s eye chilies (cili padi), chopped
• 4 tablespoons of fish sauce
• 1 tablespoon of sugar
• Salt to taste

Spice Paste:

• 10 dried red chilies, soaked and deseeded
• 5 fresh red chilies
• 5 shallots
• 5 cloves of garlic
• 1 inch of galangal
• 1 inch of turmeric
• 2 stalks lemongrass (white part only)

For the Garnishes:

• 300g thick rice noodles (laksa noodles)
• 1 cucumber, julienned
• 1 pineapple, julienned
• 1 onion, thinly sliced
• 1 bunch mint leaves
• 1 bunch Vietnamese coriander (daun kesum)
• 1 red chili, sliced
• 2 tablespoons of shrimp paste (petis udang), mixed with a bit of water
• 1 lime, cut into wedges

Instructions

Preparing the Fish:

1. Boil the Fish: In a pot, boil the mackerel in 2 liters of water until cooked. Remove the fish and reserve the broth.
2. Debone the Fish: Once the fish has cooled, debone and flake the flesh. Set aside the fish bones.

Making the Spice Paste:

1. Blend the Spices: Combine all the ingredients for the spice paste in a blender and blend until smooth.

Cooking the Soup:

1. Cook the Paste: In a large pot, heat some oil and fry the spice paste until fragrant.
2. Add Broth and Lemongrass: Add the reserved fish broth, tamarind juice, lemongrass, and dried tamarind slices to the pot.
3. Simmer with Fish Bones: Add the fish bones back into the soup and let it simmer for 30 minutes. This enhances the flavor.
4. Strain the Soup: Remove the fish bones and lemongrass from the soup.
5. Add Fish and Seasonings: Add the flaked fish, bird’s eye chilies, fish sauce, sugar, and salt to the soup. Let it simmer for another 10 minutes.

Preparing the Noodles:

1. Cook the Noodles: Cook the laksa noodles according to the package instructions. Drain and set aside.

Serving

1. Assemble the Dish: Divide the noodles into bowls. Pour the hot soup over the noodles.
2. Garnish: Top with cucumber, pineapple, onion, mint leaves, Vietnamese coriander, and red chili slices.
3. Finish: Add a spoonful of diluted shrimp paste to each bowl. Serve with lime wedges on the side for extra tanginess.

Tips

• Fish Variations: You can use other types of fish such as sardines or tuna if mackerel is not available.
• Adjust Spiciness: Control the heat by adjusting the number of bird’s eye chilies and dried red chilies in the recipe.
• Tamarind Juice: If tamarind paste is unavailable, you can substitute with tamarind concentrate or fresh tamarind pods.

Variations

• Vegetarian Laksa: Substitute the fish with tofu and use vegetable broth instead of fish broth.
• Laksa Lemak: Add coconut milk to the soup for a richer, creamier version known as Laksa Lemak.
• Assorted Seafood Laksa: Include prawns, squid, and other seafood for a more luxurious version.

Calorie Information

• Serving Size: One bowl (approx. 400g)
• Calories: Approximately 350-400 calories per serving
• Macronutrients:
  • Protein: 20-25g
  • Carbohydrates: 50-60g
  • Fat: 8-10g

Conclusion

Penang Laksa is a beautifully complex dish that brings together a medley of flavors and textures. Its tangy, spicy, and slightly sweet taste makes it a refreshing yet satisfying meal. With the right ingredients and a little patience, you can recreate this Malaysian classic at home. Whether you stick to the traditional recipe or try one of the variations, Penang Laksa is sure to impress and delight your taste buds.