Spicy Rice Spaghetti Soup (Laksa) Recipe
(Penang Asam Laksa - Nyonya and Malay Style)

Ingredients of Penang Asam Laksa

Main:
680 g/1 1/2 lbs
115 g/ 4 oz
2
1.8 L/64 fl oz
2 tbsp
1 tsp
1.35 kg/3 lbs

Spice paste:
10
10
20
2
5 cm (2 in)
2.5 cm (1 inch)
5 cm 5 cm x 1.2 cm

Garnish:
2 tbsp
115 g/4 oz
1
2
2
1 can
1 can
1
4
 

fresh rice spaghetti OR coarse laksa bee hoon (rice vermicelli)
daun kesom (polygonum)
pink ginger buds
water
tamarind pulp
salt
fish, e.g. ikan parang, ikan terubok, mackerel or mullet
a little sugar (optional)

dried chilies
fresh red chilies
shallots
stalks lemon grass (sliced)
galangal  OR 2 tsp galangal power
turmeric powder Or 1 tsp turmeric powder
belacan (shrimp paste)


hae ko (black prawn paste)
fresh mint
pineapple
cucumber
onions
sweetened cucumbers
pickled leeks
pink ginger bud
red chilies

Method:

1. Blanch fresh rice spaghetti. Drain and put aside. If rice vermicelli is used, boil for 15 minutes. Rinse in cold water, drain.

2. Nip polygonum, leaf by leaf. Discard centre stalk. Wash and put aside.

3. Discard stalk of pink ginger bud and cut bud into 4.

4. Boil water with polygonum and pink ginger buds.

5. Prepare tamarind juice . Pour tamarind juice back into pot. Add salt and stir.

6. Add fish. When cooked, remove and leave to cool. Allow fish stock to simmer.

7. Prepare spice paste by grinding or pounding all ingredients until smooth. If powdered substitutes are used, blend evenly into paste.

8. Take 300 ml (10 fl oz) of fish stock and reheat in a separate saucepan. When boiling, add spice paste and stir well. Allow to simmer for 15 minutes, stirring all the time. Pour back into main pot.

9. Wet hands and pick out fish bones. Flake fish meat but be careful not to mash it. It should be in small pieces but intact.

10. Discard polygonum and pink ginger buds from fish stock. Put in fish meat and switch off at the first sign of boiling again. Add a litter sugar if preference is for a less sour taste. The gravy is ready.

11. Prepare garnish as follow and serve each separately:
    (a) Prepare black prawn paste.
    (b) Nip mint leaf by leaf. Discard stalk, wash and serve on a plate.
    (c) Remove pineapple skin, eyes and core. Cut into 12 pieces lengthwise and slice   into little pieces.
    (d) Shred finely cucumbers, onions and sweetened cucumbers.
    (e) Slice finely pickled leeks, pink ginger buds and fresh red chilies.

12. To serve, put required amount of vermicelli in a bowl or soup dish and garnish as desired. Scoop 2 ladlefuls of gravy and fish meat over them.