Ingredients with Measurements:
- 500g rice noodles
- 1kg mackerel fish, cleaned and cut into chunks
- 1 onion, sliced
- 3 garlic cloves, minced
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp shrimp paste
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 cup bean sprouts
- 1 cup cucumber, julienned
- 1 cup pineapple, diced
- 1 cup red chili, sliced
- 1 cup green chili, sliced
- Salt to taste
Special equipment needed:
- Blender
- Large pot
Step-by-step instructions:
1. In a large pot, add the mackerel fish, onion, garlic, lemongrass, kaffir lime leaves, tamarind paste, shrimp paste, sugar, and salt. Cover with water and bring to a boil. Reduce heat and let it simmer for 30 minutes.
2. Remove the fish from the pot and set aside. Strain the broth and discard the solids.
3. In a blender, blend the fish until it becomes a smooth paste.
4. In a large pot, heat the vegetable oil and add the fish paste. Cook for 5 minutes.
5. Add the strained broth to the pot and bring to a boil. Reduce heat and let it simmer for 10 minutes.
6. Cook the rice noodles according to package instructions.
7. To serve, place a serving of rice noodles in a bowl. Add the fish broth and top with mint leaves, coriander leaves, bean sprouts, cucumber, pineapple, red chili, and green chili.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Mackerel fish can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add boiled egg or tofu for a vegetarian option.
- Use chicken instead of fish for a different flavor.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili according to your preference.
- Soak the rice noodles in cold water for 30 minutes before cooking to prevent them from sticking together.
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 Laksa in individual bowls with the toppings arranged on top.
Garnishes:
Garnish with additional mint leaves, coriander leaves, and chili slices.
Pairings:
Serve with a side of steamed rice.
Suggested side dishes:
Serve with a side of pickled vegetables.
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 clean the fish thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Penang Laksa is a popular dish in Malaysia, particularly in the state of Penang.
Flavor profiles:
Sour, spicy, and savory.
Serving suggestions:
Serve hot.
Related Categories
Cooking Method: N/A
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Region: Malaysian
Taste: Spicy, Tangy, Coconutty, Sour, Umami, Herbal, spicy, tangy, sour, savory, aromatic, complex