Penang Assam Laksa (Nyonya Hot and Sour Noodles in Fish Soup)

Name: Penang Assam Laksa (Nyonya Hot and Sour Noodles in Fish Soup)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 2 teaspoons belacan; 1 red chili/3-4 birds eye chilies (cut into small slices); 1 cucumber (julienned); 1 teaspoon fish sauce; 1 stalk lemon grass (use only the white part, about 6 inches); 1 lettuce (thinly cut); 454 grams Mackerel fish; 1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa); 1 bunch mint leaves (use only the leaves); 1 pack dried laksa noodles; 1 small pineapple (cut into short strips); 3 servings Heh Ko/Prawn Paste; 5 fresh red chilies (seeded); 12 dried red chilies (seeded); 1 red onion (sliced thinly); 1 teaspoon salt; 8 smalls shallots; 2 Tbsps sugar; 1 ball Tamarind (about golf size); 118 milliliters water (repeat 3-4 times); 2 liters water; 5 assam keping (peeled tamarind); 1 bungan kantan (cut into small pieces)

You can never have too many main course recipes, so give Penang Assam Laksa (Nyonya Hot and Sour Noodles in Fish Soup) a try. One serving contains 663 calories, 45g of protein, and 14g of fat. This dairy free and pescatarian recipe serves 3. A mixture of lettuce, mint leaves, tamarind, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil.

Ingredients you will need

Water

Fish

Equipment you will use

Pot

Add in the fish and boil for about 10 minutes.

Ingredients you will need

Fish

Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.Using a mini food processor, grind the spice paste until fine.

Ingredients you will need

Spice Paste

Stock

Tamarind

Water

Fish

Meat

Equipment you will use

Food Processor

Bowl

Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy.

Ingredients you will need

Cooking Oil

Spice Paste

Equipment you will use

Wok

Transfer the spice paste into the boiling stock.Extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure its sour and to your liking. For seasoning, add sugar, salt, and fish sauce.Prepare the laksa noodles by following the packaging instructions. In a serving bowl, add in the laksa noodles and garnish all vegetables on top.

Ingredients you will need

Tamarind Juice