Penang Laksa - Asam Laksa

Asam laksa

Ingredients

(A)

1kg laksa noodles

1kg kampong fish

1 big can sardine in tomato sauce

(B)

15 pcs asam

5 stalks serai

5 pieces lengkuas

2 stalks bunga kantan

10 stalks daun kelsom

2 cubes ikan bilis stock bases

Salt and sugar to taste

(C) pounded

10 small shallots

5 cloves garlic

2 buah keras

6 tablespoons chilli boh

1/2" belacan

Salt and sugar to taste

(D) shredded

1/2 pineapple 

1 cucumber

3 red chillies

5 chilli padi

2 big onions

Mint leaves

Shrimp paste

1 small lime

Method

1. Heat 1 cup oil in a wok. Stir fry (C) until fragrant. Set aside for later use.

2. Boil 6 litre water in pot, add (B) bring to a boil and reduce to low heat. Simmer for 1 hour. Extract the soup from ingredients.

3. Steam and debone the kampong fish. Add the fish meat and sardines in the soup. Bring to a boil.

4. Boil the noodles. Arrange the cooked noodles and (D) ingredients in bowl. Pour and serve (C) on the side.