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Nanyang style Penang / ASEN Laksa

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When I was ten years old, I went to Penang in northern Malaysia for the first time with my grandparents. One of the most famous local attractions is kekloksi on the mountain. There are many small stalls at the foot of the mountain selling handicrafts and snacks. One of the small stalls next to the shop is always open. There will be a long line in front of it. It sells this Penang Acen Laksa. The bottom of this Laksa soup is made of fish and a lot of spices. With the refreshing wrasse powder and fresh side dishes, the rich taste and different taste is a very interesting feast on the tip of the tongue.

Cooking ingredients

dried pepper:1215

Chaotianjiao is not available:34

citronella only use white part. Cut into small segments:23

turmeric:1 thumb large

shrimp sauce about the size of bone tag / belachan:2 tablespoons

shallots:80g

frozen or fresh sardine (or mackerel):1kg

Laksa / Vietnam mint leaves (Daun kesom) leaves only:1012

turmeric / torch ginger flower (Bunga Kantan) I used frozen. Slightly chopped:2

dried garcinia cambogia (Assam Keping / gelugor):45

tamarind paste (Assam Jawa):45 tablespoons

langkuas:1 block

moderate salt:12 spoons or

sugar:2 tablespoons

Laksa noodle:2 Pack

yellow pear. Peeling. Core removal. Eye removal. Slicing:1 / 2

mint leaf:2 cups

shallot / onion. Shred:23

cucumber seeded. Sliced:1 / 2

red pepper. Slice:1

mix shrimp paste / haeko with 3 tablespoons hot water:23 tablespoons

Cooking Steps

Step1:Sardine goes to scale. Remove the internal organs. Wash away.

Step2:Add 1012 cups of water in a deep saucepan and boil. Add sardine to cook for 1012 minutes or cook until the fish are cooked. Remove the fish.

Step3:Slice ginger. Cut the ginger flower

Step4:Wash Laksa leaves. Add them all to the fish soup and simmer for 2530 minutes.

Step5:Sardine is cooled until it is not hot. Peel the fish out and crush it slightly.

Step6:Discard the fish head and bones.

Step7:Add some water to all the ingredients in the sauce and mix them in a blender to make a paste

Step8:In a pot. Add 23 tablespoons of cooking oil. Cook the sauce for 1015 minutes. Or pan oil on the side.

Step9:Take out the ginger slices. Then take out half of the Laksa leaves and half of the ginger flowers. The remaining half continued to cook.

Step10:Add garcinia cambogia (assamkeping / gelugor) and cook with the sauce for 10 minutes

Step11:Add in the fish and cook for 10 minutes. Add salt, sugar and tamarind sauce to taste. You can also taste it according to your taste. Cook for another 5 minutes.