Angan2 hebatt..hihihi.. walhal seumur hidup tak pernah buat laksa! Aterr..nak ke Mid Valley..entah bila boleh ke sana..gagahkan jugak ler diri mencuba resipi dari sini http://www.foodcanon.com/2011/12/auntie-rubys-penang-assam-laksa-03.html?m=1
dan juga sini
http://blog.seasonwithspice.com/2011/09/penang-asam-laksa-recipe.html
Mainly Mummy guna resipi dari blog yg pertama.. dan jumlah bahan ada yg ikut blog kedua.. dannn..ada juga yg Mummy memandai durhakaaa! Okeh kita tengok resipinya..
Ingredients/ Procedures:
8 Mackerel (Ikan Kembung)
3-4 litres water
5 dried tamarind skins (asam keping)
Salt
1. Boil the fish for 5 minutes.
2. Debone the fish. (Tumbuk kasar- add back to the pot)
3. Blend the heads and bones with some water. Sieves..add back to the pot of simmering stock.
4. Simmer.
Blended Ingredients
1 inch blue ginger (galangal/lengkuas)
3 stalk lemon grass (serai)
1 inch yellow ginger (kunyit)
10 shallots
dried shrimp paste (belachan-sebesar ibu jari kaki)
17 dried chillies
5. Soak the dried chilies in warm water
6. Blend along with the rest of the prepared ingredients into a smooth paste.
7. Add to the broth.
A golf ball of tamarind paste (add with a bowl of water)
7 stalks of laksa leaves (daun kesum)
1-2 stalks of ginger flower (bunga kantan
8. Add the Assam water into the pot.
9. Add the rest of the ingredients to the pot and simmer for 45 minutes.
10. Adjust with sugar and salt, to taste.
Preparing the Noodles
1 packet of rice noodles
11. Blanched the noodles in boiling water for half a minute
12. Add the laksa broth, placing larger pieces of fish on top
Garnishing the bowls
cucumber (julienned)
pineapple (julienned)
red onions (sliced)
mint leaves
ginger flower (diced)
chilies (sliced)
prawn paste (heh kou)
13. Add the garnishes and serve. Alternatively, provide them as self-service at the dining table.
Verdict: nice & yummy!
Ps: I have some problems to sort the pictures.. Heheheh..for the time being.... make a wild guess heh? ;P
No comments:
Post a Comment