PENANG ASAM LAKSA (NOODLES IN SPICY - SOUR FISH BROTH)

Penang asam laksa was voted seven out of 50 most delicious food in the world.(by CNN back in 2011).
This dish is my family's all time favorite. Here is the way how I made this dish. Actually this dish is easy to make except that it is a bit time consuming to separate the  fish flesh from the bone.

PENANG ASAM LAKSA

Ingredients

1 1/2 kg of fish (mackerel)

2.5 L of water

1 bunch of polygonum leaves

10 pieces of tamarind peel

salt and sugar to taste

2 packets of Laksa noodles

Spices blended into paste

20 dries chilies, soak to soften

15 shallots

3 lemon grass

3 small cubes of  dried prawn paste (belacan)

Garnishing

2 cucumbers

2 big onions

3 stalks of salad vegetables

3 ginger flower

  bunch of mint

4 hard -boiled eggs

prawm paste 

Methods

1. Gut and  clean the fish thoroughly.

2. Boil 1.5 liters of water in a pot. Put in the fish. Boil for ten minutes

Let the fish sit in that hot bath for 10 minutes.

3. While waiting for the fish to be cooked, blend the spices.

4. When the fish is ready dish out,let cool and debone the fish.. Do not throw away the fish stock.

5. Put in polygonum and tamarind peels in to the fish stock let it simmer while deboning the fish.

6. Blend the fish bones with the remaining water. Strain.

7. Discard the polygonum leaves and the tamarind peels from the stock.

8. Put in the blended spices and water from No 6.

9. Boil the stock. season to taste.

10. Prepare the garnishing ingredients.

11. Cook the laksa noodles in boiling water. Drain.

12. Assemble the laksa.Swirl a handful of laksa noodles into a bowl. Ladle the fish broth over the noodles.

      Garnish with sliced onions, cucumber, ginger flowers and salad and of course the prawn paste which will 

      give the noodle that oomph! Enjoy!

Enjoy  eating 

 Enjoy your life!