Malaysian Cuisine: Asam Laksa Penang

Ingredients

600 gms of mackerel

6 cups (1.5L) water

3 sprigs polygonum leaves (daun kesum)

2 ginger buds, sliced

4-5 pieces asam keping, (dried tamarind slices)

5 tablespoons (75ml) tamarind juice

600 gms thick rice noodles (laksa noodles)

Salt and sugar to taste

Spice Blend:

10 shallots

2 lemongrass

5 dried chillies, soaked in water, discard seeds

3 fresh red chillies

1 teaspoon dried shrimp paste

Garnish:

1/2 fresh pineapple, sliced in small pieces

1 medium cucumber, cut in matchstick slices

2 large red onions, sliced thinly

3 red chillies, sliced

a few sprigs of mint leaves, torn

a few sprigs of polygonum leaves, shredded

Black prawn paste condiment (petis)

1.		Simmer the cleaned whole fish in a pot of water until cooked. Remove fish and let cool before separating the flesh from the bone. Flake the flesh in small pieces.

2.		Strain the stock and add to the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste.

3.		Blend the spice paste ingredients until fine. Add to the stock along with the asam keping. Simmer for 20-30 minutes and the soup thickens slightly then add salt to taste.

4.		Blanch the laksa noodles in boiling water, drain and set aside.

5.		To serve: Put some noodles in a bowl and ladle the soup over it. Put a pinch of each garnishing ingredient over the top and serve.