Ingredients with Measurements:
- 500g of rice noodles
- 500g of mackerel fish
- 2 liters of water
- 2 stalks of lemongrass
- 5 kaffir lime leaves
- 5 dried red chilies
- 5 fresh red chilies
- 2 onions
- 5 garlic cloves
- 2 tablespoons of tamarind paste
- 2 tablespoons of sugar
- 1 tablespoon of salt
- 1 cucumber
- 1 red onion
- 1 bunch of mint leaves
- 1 bunch of coriander leaves
Special Equipment Needed:
- Blender
- Large pot
Step-by-Step Instructions:
1. Clean and fillet the mackerel fish, then boil it in 2 liters of water for 10 minutes. Remove the fish and set aside the broth.
2. In a blender, blend the lemongrass, kaffir lime leaves, dried and fresh chilies, onions, and garlic until it becomes a paste.
3. In a large pot, sauté the paste until fragrant. Add the fish broth, tamarind paste, sugar, and salt. Bring to a boil and let it simmer for 30 minutes.
4. Strain the broth and discard the solids. Add the mackerel fish into the broth and let it simmer for another 10 minutes.
5. Cook the rice noodles according to the package instructions.
6. Slice the cucumber and red onion into thin strips.
7. To serve, place the cooked rice noodles in a bowl, add the fish broth and mackerel fish, and top with cucumber and red onion strips. Garnish with mint and coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 6g
Carbohydrates: 60g
Protein: 18g
Substitutions for ingredients:
- Mackerel fish can be substituted with any white fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add shrimp or squid to the broth.
- Use chicken or beef broth instead of fish broth.
Tips and Tricks:
- To make the broth more flavorful, let it simmer for a longer time.
- Adjust the spiciness level by adding or reducing the amount of chilies.
Storage Instructions:
Store the leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the broth and noodles separately in a pot over medium heat until heated through.
Presentation Ideas:
Serve the Penang Assam Laksa in a bowl with the toppings arranged neatly on top.
Garnishes:
Mint and coriander leaves
Pairings:
Serve with a side of steamed rice or crackers.
Suggested Side Dishes:
- Fried tofu
- Spring rolls
- Fried chicken
Troubleshooting Advice:
- If the broth is too sour, add more sugar.
- If the broth is too salty, add more water.
Food Safety Advice:
- Make sure to cook the fish and noodles thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Penang Assam Laksa is a popular dish in Malaysia, particularly in the state of Penang. It is a sour and spicy noodle soup that is usually served as a main course.
Flavor Profiles:
Sour, spicy, savory
Serving Suggestions:
Serve hot as a main course.
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Region: Malaysian