Penang Asam Laksa

Ingredients
A (for laksa noodle)

• 1 packet dry laksa noodles (soaked and boiled until soft with 2 litre water and drained)

B (for gravy)

• 7 selayang/sardine fish
• 5 stalks kesum leaves
• 2 stalks lemon grass (crushed)
• 1 stalk ginger bud (halved)
• 2 litre water (for poaching fish)
• 20 grams shrimp paste
• 3 piece dried tamarind
• 2 teaspoons salt

C (blended with 1/2 cup water until fine)

• 20 dried chilies
• 2 onions

D (for ulam)

• 1/2 pineapple (sliced thinly lengthwise)
• 1 stalk lettuce (sliced thinly)
• 2 stalks mint leaves
• 1 cucumber (sliced thinly lengthwise)
• 2 red chilies (sliced thinly)
• 3 lime (halved)
• 3 boiled eggs (halved)
• 1 stalk ginger bud (blended until fine)
• 1 onion (sliced thinly)

Preparations

1. Poach the fish. Separate the flesh from the bones. Grind the flesh until fine.
2. Grind fish bones and head with fish stock. Sieve the stock.
3. Bring fish stock to boil. Add C's ingredients, lemon grass, ginger bud, kesum leaves, fish stock, dried tamarind and mix.
4. Add shrimp paste, salt and mix well.
5. Add in grounded fish meat and cook until well mixed.
6. Serve with ulam ingredients.

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Laksa Asam Pulau Pinang

Bahan
A (untuk laksa)

• 1 bungkus laksa (direndam dan direbus bersama 2 liter air dan ditos)

B (untuk kuah)

• 7 ekor ikan selayang/sardin
  
• 5 tangkai daun kesum
  
• 2 batang serai (dititik)
• 1 batang bunga kantan (dibelah 2)
• 2 liter air (untuk rebus ikan)
• 20 gram belacan
  
• 3 keping asam keping
• 2 sudu teh garam
  

C (dikisar dengan 1/2 cawan air sehingga lumat)

• 20 tangkai cili kering
  
• 2 ulas bawang besar
  

D (untuk ulam)

• 1/2 nenas (dihiris nipis memanjang)
• 1 pokok daun salad (dihiris nipis)
• 2 tangkai daun pudina
  
• 1 timun (dihiris nipis memanjang)
• 2 biji cili merah (dihiris nipis)
• 3 biji limau kasturi (dibelah 2)
• 3 biji telur rebus (dibelah 2)
• 1 batang bunga kantan (dikisar halus)
• 1 ulas bawang besar (dikisar halus)

Cara

1. Rebus ikan. Asingkan isi dari tulang. Kisar isinya hingga agak hancur.
2. Kisarkan juga tulang serta kepala ikan dengan air rebusan. Tapiskan air kisaran.
3. Didihkan air rebusan ikan. Masukkan bahan C, serai, bunga kantan, daun kesum, air tapisan tulang ikan, asam keping dan kacau.
4. Masukkan belacan dan garam dan kacau sebati.
5. Masukkan isi ikan yang telah dikisar dan kacau sebati.
   
6. Hidang bersama bahan ulam.