Penang Assam Laksa

Directions

Here is a popular soup that you can make with the Penang Shrimp Paste. This soup is nice when served with noodles made from either rice or wheat or bean thread.

This variation is a bit hot and spicy. You can lessen the effect by reducing the amount of Thai Chillies.

Ingredients A(prepare this first)

• 2lb of Mackerel (cleaned and kept whole )
• 1 inch of Galangal
• 1 inch of Ginger

This is to be boiled with a few slices of galangal & ginger. Drain fish but keep the stock aside. Debone and chop in a food processor or pound with mortar & pestle. Put aside.

Ingredients B

• 9 shallots peeled
• 2 red onions peeled
• 9 stalks of Thai Green chili
• 1 small tin of sardines
• 4 stalks of Bunga Kantan (Torch Ginger or in Latin as Etlingera)
• 2 inch Penang belacan (baked for a while)
• 1 stalk lemon grass (use only the white part, about 6 inches)

Purée all items in a blender until fine

Ingredients C

• 1 pineapple (peel of skin and puréed until fine)

Ingredients D

• 2 tablespoons of Chilli Paste (from dried chillies that has been boiled and puréed with a blender)

Ingredients E 2 tablespoon of Prawn Paste or Heko (mixed with half a cup of water) About golf ball size of tamarind paste (depit if any mixed with half a cup of water)

1. Place Ingredients A, B, C, D & E in a big pot.
2. Add 2 slices of Asam Gelugor or Dried Tamarind Peel and 5 stalks of Daun Kesom
3. Add slices from 2 stalks of Bunga Kantan (Torch Ginger or in Latin as Etlingera)
4. Add salt and sugar to taste.
5. Boil ingredients slowly in a pot until cook. Leave on low heat before serving

Laksa also serves well with some garnishing of:

1 cucumber (julienned) 1 bunch mint leaves (use only the leaves) 1 bunch daun kesom 1 red onion (sliced thinly) 1 lettuce (thinly cut) 1 red chili/3-4 bird’s eye chilies (cut into small slices) - optional 1 small pineapple (julienned into short strips) 2 teaspoon of Prawn Paste or Heko