Penang Asam Laksa (Simplified Version)

Penang Asam Laksa 

(Simplified Version)

Recipe taken from: Teoh (my colleague) 

INGREDIENTS

RM 7 + ikan kembung (around 10 fish)

1 petis udang (hae ko)

water 

2 tablespoons Tomyam paste 

1 bunga kantan (halve) 

Some daun kesum (I didn't put)

1-2 stalks of lemongrass (halve) 

2-3 slices of ginger

Chili paste (I forgot to put)

Laksa noodle

Condiments

Fresh red chili (sliced) 

Red onion (sliced) 

Cucumber (sliced) 

Pineapple (sliced)

Limau kasturi (halve) 

STEPS

1. Clean the fish and remove any internal organs.
2. Boil the fish in a pot of water. Water covers the fish. This takes roughly not more than 10 minutes. Don't boil too long otherwise the meat will pecah. 
3. Remove fish from the soup. Extract the flesh carefully. Put aside. You can mash it if you want to or have them in big chunks. 
4. Blend remaining of the fish head and bones with some warm water. Strain properly so there's only juice and no bones. This is supposed to be the extract of the fish essence.
5. Strain the soup with a sieve to ensure there's no bones. 
6. Boil again soup with daun kesum, bunga kantan, lemongrass, fish meat, Tomyam paste, fish head-bones juice and haeko. Add salt for seasoning. When it boils, switch off the fire. No need to cook too long to thicken. 
7. Boil the Laksa noodle (doesn't take long). Strain off water. Put in a bowl. 
8. Put in the desired condiments.
9. Pour over the hot laksa soup. 
10. Serve hot. 

Bunga kantan (halve) and lemongrass in fish based soup. 

Extract the fish flesh

The scary fish extract from the fish head and skin

Grey in colour

Don't skip this or else your soup will be very dull 

After adding everything.. 

I leave the bunga kantan and serai all in the soup base 

 Arrange the condiments 

NOTES

• I think this is for 5-6 people serving. 
• Best served hot.
• I eat it the next day cuz can't finish in 1 day. Still tastes good. Just have to reboil back. 
• I personally feel that cucumber, onion and limau kasturi are essentials.