Penang Laksa Recipe: A Flavorful Malaysian Delight

Introduction

Penang Laksa, also known as Asam Laksa, is one of Malaysia’s most beloved dishes. This tangy, spicy noodle soup hails from the vibrant island of Penang, offering a unique blend of bold flavors. With its rich broth, chewy noodles, and refreshing garnishes, Penang Laksa is a must-try for anyone who loves authentic Malaysian cuisine. Here's a simple yet delicious recipe for making Penang Laksa at home.

Ingredients:

• For the Soup:

  • 500g mackerel fish (or any white fish)
  • 1 large onion, chopped
  • 2 stalks lemongrass, bruised
  • 3-4 slices galangal (or ginger)
  • 5-6 dried chilies, soaked
  • 1 tablespoon tamarind paste
  • 2 tablespoons shrimp paste (belacan)
  • 3-4 kaffir lime leaves
  • 1 liter of water
  • 1 tablespoon sugar
  • Salt to taste

• For the Noodles and Toppings:

  • 500g rice noodles (or laksa noodles)
  • 1 cucumber, julienned
  • 1 red onion, thinly sliced
  • 2 boiled eggs, halved
  • Fresh mint leaves
  • Fresh coriander
  • 1-2 red chilies, sliced
  • 1-2 sprigs of daun kesum (Vietnamese mint) (optional)
  • 1 lime, cut into wedges

Instructions:

1. Prepare the Fish Broth:

   • Begin by boiling the mackerel fish in water for about 15-20 minutes until fully cooked. Once done, remove the fish and set aside. Save the broth.
   • Shred the cooked fish into bite-sized pieces, discarding the bones.
   • In a blender, blend the soaked dried chilies, onion, lemongrass, galangal, and shrimp paste until you get a smooth paste.
   • In a large pot, heat a bit of oil and sauté the blended spice paste for 2-3 minutes until fragrant.
   • Add the fish broth back into the pot along with tamarind paste, kaffir lime leaves, and sugar. Let it simmer for 15-20 minutes. Season with salt to taste.

2. Cook the Noodles:

   • Boil the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop them from cooking further. Set aside.

3. Assemble the Laksa:

   • Divide the cooked noodles into bowls. Top with shredded fish, sliced onions, julienned cucumber, and a halved boiled egg.
   • Ladle the hot soup over the noodles and fish.
   • Garnish with fresh mint leaves, coriander, red chilies, and daun kesum (if using).

4. Serve and Enjoy:

   • Serve the Penang Laksa hot with a wedge of lime on the side for an added tangy kick. Enjoy your flavorful, spicy bowl of authentic Penang Laksa!

Tips:

• Tamarind Paste: Tamarind is essential in achieving the tangy flavor characteristic of Penang Laksa. If you don’t have tamarind paste, you can use fresh tamarind, but make sure to adjust the quantity.
• Shrimp Paste (Belacan): Shrimp paste adds depth to the flavor of the soup. If you don’t have access to shrimp paste, you can skip it, but the taste will be slightly different.
• Noodles: The rice noodles can be substituted with laksa noodles if you prefer a more authentic texture.

Conclusion

Penang Laksa is a perfect balance of spicy, sour, and savory flavors that will transport your taste buds straight to the streets of Malaysia. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your family and friends. Try making this iconic dish at home and enjoy the bold flavors of Malaysian cuisine!

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