Dunno exactly what to call it,...the Malay version or Kedah Laksa.
The differences...compared to Penang Assam Laksa...it's much sour, whereas, Penang version is on the sweet side. To add to that, they tend to blend the fish into a thick paste.
Cut and clean the fish. Bring water to boil, add the fish. Boil for approximately 5min. Remove the fish and let it cool down before you blend it. Boiled the remaining bones again for another 5min. Strain the fish stock into new/clean pot.
Add the laksa paste ingredients, tamarind juice, tamarind peel & polygonum leaves, and boiled for 20min. Then add the fish flake simmer for another 30min. Salt and sugar to taste.
How to serve....add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup in.
Remember to serve with a spoonful of prawn paste (Har Ko).
20g Stalks Lemongrass
10g Garlic
30g Belachan, toasted
500g Mackerel
2Lit Water
20g Polyganum Leaves (Daun Kesom)
10g Stalks Lemongrass, bruised
100g Tamarind Pulp, soaked in water
50g Ginger Flower, sliced finely
5tbsp Prawn Paste, mixed with hot water
300g Laksa Noodles, scalded
2tsp Salt, or to taste
2tsp Sugar, or to taste
The differences...compared to Penang Assam Laksa...it's much sour, whereas, Penang version is on the sweet side. To add to that, they tend to blend the fish into a thick paste.
Check out the Assam Laksa Kedah version !
Prepare the laksa paste; shallots, turmeric, lemongrass, galangal, garlic, fresh chillies, dried chillies & belachan. Blend together till become paste.
 |
 |
 |
 |
Remember to serve with a spoonful of prawn paste (Har Ko).
Ingredients
100g Shallots
30g Fresh Red Chillies
5g (10) Dried Red Chillies, soaked
30g Galangal
20g Turmeric100g Shallots
30g Fresh Red Chillies
5g (10) Dried Red Chillies, soaked
30g Galangal
20g Stalks Lemongrass
10g Garlic
30g Belachan, toasted
500g Mackerel
2Lit Water
20g Polyganum Leaves (Daun Kesom)
10g Stalks Lemongrass, bruised
100g Tamarind Pulp, soaked in water
10g Tamarind Peel
250g Cucumber, cut into thin strips
100g Lettuces Leaves, cut into thin strips
50g Mint Leaves50g Ginger Flower, sliced finely
5tbsp Prawn Paste, mixed with hot water
300g Laksa Noodles, scalded
2tsp Salt, or to taste
2tsp Sugar, or to taste
12 comments:
the best laksa is the one near her house
Looks delicious...... :D
bsg,
Where ? Who's hse?
J,
This will be the next menu!
Oh cool. :) :)
Will you need your pot back before that? Please give me a call when you are back, k?
(Hope you're having fun on your holiday)
J,
I do have other pot, will definitely give u a ring.
Hey thanks, but working lor, not 100% holiday.
I want laksa!!! Damnss... I am feeling sooooo homesick...(as in for Msian food) not Kedah in general
Even if it's only 50% holiday, at least it's not all work, right? :)
(Erm, btw, when is laksa time??)
(Haha... Am I too thick skinned? Sorry... *grin*)
Msihua,
Home sick ar ? Aiyah just take a flight back loh..u can get cheap fare from MAS these days. Haha I just came back from Sydney
J,
Not thick lah,...like I said, I cannot cook for myself, coz tooo much.
Coming, coming,...will definitely inform u. Hehe, just need to settle down my 9-5 things first.
It's cheaper on Air Asia.... No money la!!
Thanks for sharing the recipe. I personally also love the Malay laksa, which tastes different and served with hard-boiled eggs. I will have to try out your recipe sometime! :)
Hey u being too modest, I got the inspiration from your blog, very informative with nice beautiful pictures. Haha thanks to your research too ! Cheers
Post a Comment