Following the success of the chicken dish (Opor Ayam) anticipation for this Penang Asam Laksa (Penang Noodle Soup) was high.
One ingredient that, and I stand to be corrected, is unavailable in the UK is Knotgrass (I substituted coriander). My little bible – Singaporean, Malaysian & Indonesian Cuisine by Christina Sjahir Hwang – has a handy description of many ingredients at the beginning of the book. While the knotgrass was deemed essential for the authentic flavour of the Soup I’m pretty pleased with the results – maybe not as spicy as I recall from my travels in Malaysia & Singapore but mighty tasty.
Penang Noodle Soup – Penang Asam Laksa
A fine South East Asian soup.
- 450g mackerel
- 5 cups seafood stock
- 3 tbsp chili paste
- 5 tbsp tamarind juice
- 2 crushed lemon grass
- 1 1/2 tsp sat
- 1 tsp sugar
- 20 knotgrass leaves
- 1/4 cup diced pineapple
- 2 sliced shallots
- 2 shredded red chili peppers
- 1/2 cucumber peeled and shredded
- 450g Vietnamese rice noddles
- Bring to the boil the stock, choli paste, tamarind juice with the lemon grass. Add the fish and cook for 6 minutes until he fish is cooked.
- Drain the liquid through a sieve and return to the boil. Add the salt and sugar and the shredded fish meat. Add the knotgrass before turning off the heat.
- Cook the noodles and divide into two portions. Top with the pineapple, shallots, chili and cucumber before pouring the soup over the top.
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