Penang Asam Laksa

Penang asam laksa is very popular. When people say "laksa", it usually refers to this dish. Here is a simple version. Some version serves it with homemade fish ball. For added punch, use bird's eye chillies instead of red chillies.

Ingredients

• 2 litres water
• 1 kg fresh mackerel
• 100g sliced tamarind fruit (asam keping)
• 100g fresh peppermint (daun kesum)
• 100g gelangal (lengkuas)
• 1 lemon grass, bruised
• 1 ginger bud (bunga kantan)
• 3 tsp prawn paste (otak udang)
• 1 kg laksa (wet laksa)
• Salt to taste

• Shredded fresh pineapple
• Shredded cucumber
• Sliced red chillies
• Sliced onions
• Chopped peppermint (daun kesum)
• Chopped ginger bud
• Lime
• Boiled eggs

• Boil water and cook fish.
• Take fish out and reserve the fish stock.
• Debone fish and put the flesh aside.
• Blend the flesh finely.
• Strain fish stock and cook again in a large pot.
• Include fish paste, tamarind fruit, peppermint, gelangal, lemon grass and salt into the pot.
• Simmer until half in volume.
• Add salt and prawn paste to taste.
• Serve the noodles with the garnish.

There are other types of Laksa:

• Penang Asam Laksa
• Laksa Johor
• Laksa Sarawak
• Laksa Nyonya Melaka
• Tom Yam Laksa

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