Penang-style Noodle Soup with Tamarind

Name: Penang-style Noodle Soup with Tamarind (Penang Laksa)
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Malaysia
Ingredients: 3 medium fresh mackerel or small tuna (about 600 g/1¼ lbs total), cleaned and left whole; 3 medium fresh mackerel or small tuna (about 600 g/1¼ lbs total), cleaned and left whole; 4 tablespoons tamarind pulp, soaked in 1 cup (250 ml) water, mashed and then strained for juice; 4 tablespoons tamarind pulp, soaked in 1 cup (250 ml) water, mashed and then strained for juice; 2 wild ginger buds (bunga kantan), sliced; 2 wild ginger buds (bunga kantan), sliced; 2 tablespoons sugar; 500 g (1 lb) fresh round rice noodles (laksa noodles) or 250 g (8 oz) dried rice noodles; 500 g (1 lb) fresh round rice noodles (laksa noodles) or 250 g (8 oz) dried rice noodles; 500 g (1 lb) fresh round rice noodles (laksa noodles) or 250 g (8 oz) dried rice noodles; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2½ cm (1 in) fresh turmeric root, sliced, or 2 teaspoons turmeric powder; 2½ cm (1 in) fresh turmeric root, sliced, or 2 teaspoons turmeric powder; 5 dried red chillies, soaked in warm water and cut into lengths; 7 fresh red chillies, sliced; 10 shallots, peeled and halved; 1 teaspoon belachan (dried prawn paste); 1 teaspoon belachan (dried prawn paste); 1 small cucumber, peeled, deseeded and thinly sliced; 6 sprigs laksa leaves (daun kesum), sliced; 6 sprigs laksa leaves (daun kesum), sliced; Few sprigs mint, torn; 1 large red onion, sliced; 3 red chillies, sliced; ½ fresh small pineapple, peeled and sliced into small pieces; 4-6 hard-boiled quail eggs, halved or 3 hard-boiled chicken eggs, peeled and quartered (optional); 4-6 hard-boiled quail eggs, halved or 3 hard-boiled chicken eggs, peeled and quartered (optional); 1 heaped teaspoon black prawn paste (hay koh), diluted in 2 tablespoons warm water; 1 heaped teaspoon black prawn paste (hay koh), diluted in 2 tablespoons warm water

Penang Laksa

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 35

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

There are two definite groups within Malaysia: those who prefer Laksa Lemak, a spicy noodle soup bathed in coconut milk gravy, and those who prefer the sour, fragrant Penang version which has a pronounced fishy flavour. Try both types of laksa and see which group you fall into. The Penang version is a bit like Thai Tom Yum Soup.

Ingredients

3 medium fresh mackerel or small tuna (about 600 g/1¼ lbs total), cleaned and left whole
8</

Asia
Malaysia
Penang
Fish course
Soup
Pescatarian
Low fat

Method

Simmer the cleaned fish in the water for 5 minutes until cooked. Remove the fish and set aside to cool. Strain the fish stock carefully and pour into a large pan with the tamarind juice, ginger buds, laksa leaves and sugar. When cool enough to handle, debone the fish and coarsely flake the flesh with a fork.
Grind the Spice Paste ingredients to a paste in a