谁会煮asam laksa?

四月城

我住的地方没买，有谁可以叫我煮？

横眉冷对

Recipe: Rasa Malaysia Penang Assam Laksa

Ingredients:

1 lb Mackerel fish
8 cups water
5 pieces assam keping (peeled tamarind)
1 pack dried laksa noodles

Spice Paste:

12 dried red chilies (de-seeded)
5 fresh red chilies (de-seeded)
8 small shallots
2 teaspoons belacan
1 stalk lemon grass (use only the white part, about 6 inches)

Tamarind Juice:

Tamarind (about golf ball size)
1/2 cup water (repeat 3-4 times)

Seasonings:

1 teaspoon salt
2 tablespoons sugar
1 teaspoon fish sauce

Garnishing:

1 cucumber (julienned)
1 bunch mint leaves (use only the leaves)
1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)
1 bungan kantan (cut into small pieces)
1 red onion (sliced thinly)
1 lettuce (thinly cut)
1 red chili/3-4 bird's eye chilies (cut into small slices)
1 small pineapple (cut into short strips)

Condiment:

Heh Ko/Prawn Paste

Method:

Cleanthe fish, remove scales and guts. In a pot, bring 8 cups of water toboil. Add in the fish and boil for about 10 minutes. Transfer thecooked fish out into a bowl and let cool. Strain the fish stock, thenadd in the peeled tamarind, and the polygonum leaves and continue toboil in low heat.

Wet your hands constantly with a bowl ofwater, pick the flesh out of all the fish and discard the bones. Breakthe fish meat into tiny pieces and put the fish back into the stock,cover the lid, and lower the heat.

Using a mini food processor,grind the spice paste until fine. Heat up a wok and saute the spicepaste with cooking oil for about 6-8 minutes or until it smellsaromatic and spicy. Transfer the spice paste into the boiling stock.

Extractthe tamarind juice and add it into the stock. Strain the tamarind juiceand keep the seed. Repeat it 3-4 times with 1/2 cup of water each timeto make sure you extract all the essence from the tamarind. Continue totaste your Assam Laksa stock to make sure it's sour and to your liking.For seasoning, add sugar, salt, and fish sauce.

Prepare thelaksa noodles by following the packaging instructions. In a servingbowl, add in the laksa noodles and garnish all vegetables on top. Pourthe Assam Laksa soup into the bowl and serve immediately with aspoonful of Heh Ko/prawn paste.

Cook's Notes:

• Forthe best laksa noodles, please use Mount Elephant brand "Guilin RiceVermicelli" (象山牌桂林濑粉) found at Asian/Vietnamese stores. (In Vietnamese,it's called Bun Bo Hue Guilin.) It's very smooth and exactly like thelaksa noodles back home. If you are lucky, you might even find thefresh ones.
• For a good alternative, try LaiFen Rice Stick/中山濑粉 from Guangdong, China.
• Fresh rice noodles or laifen/濑粉 are available in Asian grocery stores, but I don't like the texture: they are a tad too thick and not smooth enough.
• Canned sardines DO NOTmake good Penang Assam Laksa. They make the soup base fishy andunappetizing. There is no shortcut to making great Assam Laksa, youjust have to find certain freshest fish and make it from scratch.

网址：http://www.rasamalaysia.com

四月城

原帖由 横眉冷对 于 21-3-2008 10:18 PM 发表
Recipe: Rasa Malaysia Penang Assam Laksa

Ingredients:

1 lb Mackerel fish
8 cups water
5 pieces assam keping (peeled tamarind)
1 pack dried laksa noodles

Spice Paste:

12 dried red chili ...

谢谢

横眉冷对

原帖由 四月城 于 22-3-2008 12:49 AM 发表

谢谢

不用客气

tvxq

choi~~全部鸡肠（英文）来的～那里会看啦～

煮LAKSA最重要几个就是。。。
   1)    鱼。。。PEK KIA,kampung鱼。。
2)  葱毛～煮时要记得拍一拍
    3)   煎hong～《《这个很重要的！！这是一种叶
没有这个就没有laksa味了！！
4)asam 片、asam膏。。。

5)姜花～laksa 花。。

6）belacam芭拉煎～料理时，请用火烧一烧表面，给它出味，不用烧太久一下下ok了～



6)cili boh.....这个煮时要小心。。别因为喜欢辣放太多，太多就不好吃了！

横眉冷对

原帖由 tvxq 于 22-3-2008 04:36 PM 发表
choi~~全部鸡肠（英文）来的～那里会看啦～

煮LAKSA最重要几个就是。。。
   1)    鱼。。。PEK KIA,kampung鱼。。
2)  葱毛～煮时要记得拍一拍
    3)   煎hong～《《这个很重要的！！这是一种叶
...

还是你厉害