Laksa penang asem pedas

Name: Laksa penang asem pedas
Yield: 8 portions
Cuisine: Indonesia
Ingredients: 1 kg ikan kembung; 3 liters of water; 3 stalks lemongrass (sereh); 6 tbsp asem jawa, soaked in 1 cup of warm water and filtered; to taste Salt, sugar and msg; 20 cloves of shallots; 6 cloves of garlic; 3 cm tumeric (kunyit); 3 cm galangal (lengkuas); 6 candlenuts (kemiri); 8 large chilies; 5 bird's eye chili (cabe rawit); 1 tbsp terasi; 8 packs of single serve udon/kwetiau/laocupan; 1/2 large honey pineapple; 50 gr Mint leaves; 4 red chilies sliced; 8 cloved of thinly sliced shallots; 1 parge cucumber seeded and thinly chopped

Clarissa Halim @cook_21861024

Jakarta

I've always enjoyed a bowl of refreshing laksa penang / medan whenever i visit my grandmother's house. Tried ordering it via delivery partners and it was all closed during our stay home period. So I looked for the recipe on pinterest and here it goes...

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Laksa penang asem pedas

Clarissa Halim @cook_21861024

Jakarta

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Bahan-bahan

1.5 hours

8 portions

Soup base
1 kgikan kembung
3liters of water
3stalks lemongrass (sereh)
6 tbspasem jawa, soaked in 1 cup of warm water and filtered
to tasteSalt, sugar and msg
Soup base paste finely blended
20cloves of shallots
6cloves of garlic
3 cmtumeric (kunyit)
3 cmgalangal (lengkuas)
6candlenuts (kemiri)
8large chilies
5bird's eye chili (cabe rawit)
1 tbspterasi
Noodles
8packs of single serve udon/kwetiau/laocupan
Garnish
1/2large honey pineapple
50 grMint leaves
4red chilies sliced
8cloved of thinly sliced shallots
1parge cucumber seeded and thinly chopped

Tersimpan

Cara Membuat

1.5 hours

1

Put water to boil and add 1kg of ikan kembung and taken out and set aside to be flaked.
2

Into the water that cooked the fish, add lemongrass, asam jawa water, salt, sugar and msg. Add blended ingredients and put it to a boil.
3

Adjust soup flavour and add flaked ikan kembung into the soup base.
4

Cooked noodles in a seperate potong, drain and place in individual bowls. Scoop soup based to each bowl and add garnish. Enjoy !