Resepi Laksa Penang (Asam Laksa) | Kuah Pekat, Rahsia Stok Ikan
Timestamps:0:00 Pengenalan
1:29 Rebus Ikan Selayang
1:55 Asingkan & Hancurkan Isi Ikan
2:15 Kisar & Tapis Tulang Ikan
2:41 Potong Bahan Kisar
3:14 Kisar Bahan Rempah
3:37 Prep Bunga Kantan, Serai & Lengkuas
4:08 Masukkan Air Rebusan & Kisar Tulang
4:30 Masukkan Rempah Kisar & Bahan Titik
4:50 Masukkan Air Asam Jawa & Daun Kesum
5:10 Masukkan Isi Ikan
5:30 Masukkan Perasa & Reneh Kuah
6:08 Celur Laksa Beras
6:30 Sediakan Ulam-ulaman
6:50 Recap Tips Penting
7:26 Cara Hidang Asam Laksa
7:50 Tuang Kuah & Tabur Hiasan
8:14 Penutup
Resepi Laksa Penang (Asam Laksa) yang kuahnya pekat, masam manis dan penuh
rasa ikan. Rahsianya pada stok ikan - air rebusan dan air kisar tulang, dua-dua
kita guna. Wangi daun kesum dan bunga kantan, makan dengan ulam segar dan
petis. Tak payah pi Penang, boleh buat sendiri kat rumah!
Penang Asam Laksa - a thick, tangy fish gravy built on a proper fish stock,
fragrant with daun kesum and torch ginger. Full English ingredient list below.
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BAHAN-BAHAN
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IKAN & STOK
- 1 kg ikan selayang (atau ikan kembung)
- 1.5 liter air (untuk merebus ikan)
- 2 cawan air (untuk mengisar tulang & kepala ikan)
PES REMPAH (KISAR)
- 5 ulas bawang putih
- 7 biji bawang merah kecil
- 15-20 tangkai cili kering (rebus dahulu, buang biji)
- 2 batang serai (bahagian putih, hiris nipis)
- 1 inci lengkuas
- 1 inci kunyit hidup
- 1 inci belacan
- Sedikit air (untuk mengisar)
BAHAN REBUSAN
- 1 kuntum bunga kantan (belah 2 atau 4)
- 2 batang serai (titik)
- 2 inci lengkuas (hiris nipis)
- 1 genggam daun kesum (buang tangkai keras)
- Asam keping - secukupnya
- Segumpal asam jawa + 1 cawan air (ramas & tapis)
PERASA
- 1/2 sudu besar gula
- 1/2 sudu besar serbuk perasa
- Garam secukup rasa
LAKSA
- 1 kg laksa beras basah (celur 2 minit, toskan, spray sedikit minyak)
atau laksa kering, ikut arahan pada paket
ULAM & HIASAN
- Daun pudina
- Daun salad (hiris)
- Bawang besar (hiris nipis)
- Timun (potong)
- Nenas (hiris)
- Cili merah (hiris)
- Bunga kantan (hiris nipis)
- Limau kasturi (belah dua)
- Petis / otak udang
- Isi ikan sardin dalam tin
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INGREDIENTS (ENGLISH)
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FISH & STOCK
- 1 kg round scad / rainbow sardine (or Indian mackerel)
- 1.5 litres water (for boiling the fish)
- 2 cups water (for blending the bones & head)
SPICE PASTE (BLENDED)
- 5 cloves garlic
- 7 small shallots
- 15-20 dried chillies (boiled, seeds removed)
- 2 stalks lemongrass (white part only, thinly sliced)
- 1 inch galangal
- 1 inch fresh turmeric
- 1 inch belacan (fermented shrimp paste)
- A little water (for blending)
FOR THE SIMMERING BROTH
- 1 torch ginger flower (bunga kantan), quartered or halved
- 2 stalks lemongrass, bruised
- 2 inches galangal, thinly sliced
- 1 handful Vietnamese mint / laksa leaf (daun kesum), tough stems removed
- Dried tamarind slices (asam keping) - to taste
- 1 lump tamarind pulp + 1 cup water (squeezed & strained)
SEASONING
- 1/2 tbsp sugar
- 1/2 tbsp seasoning powder (MSG)
- Salt to taste
NOODLES
- 1 kg fresh thick rice laksa noodles (blanch 2 minutes, drain, spray lightly
with oil) - or dried laksa noodles, prepared per packet instructions
GARNISH & FRESH HERBS
- Mint leaves
- Lettuce, shredded
- Onion, thinly sliced
- Cucumber, cut into strips
- Pineapple, sliced
- Red chilli, sliced
- Torch ginger flower, thinly sliced
- Calamansi lime, halved
- Petis / prawn paste (otak udang)
- Canned sardines, flaked
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5 TIPS PENTING
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1. Jangan buang air rebusan ikan dan air tapisan tulang - dua-dua ini yang
buat kuah manis, pekat dan sedap.
2. Jangan rebus ikan terlalu lama. Cukup 10-15 minit sampai ikan masak saja,
kalau lama isi hilang manis dan mudah hancur.
3. Hancurkan isi ikan secara KASAR supaya kuah ada tekstur bila makan.
4. Masukkan air asam jawa sedikit demi sedikit - tahap masam setiap asam jawa
tak sama. Rasa dulu sebelum tambah.
5. Reneh kuah 30-45 minit api perlahan. Tanda dah masak sempurna: ada ketulan
keladak lemak melekat pada tepi periuk.
TEKNIK HIDANG: masukkan laksa dalam mangkuk, tuang kuah panas, keluarkan
semula - ulang 2-3 kali. Ini bagi laksa tu berasa dengan kuah sebelum dituang
kuah penuh.
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