serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 80 ml (⅓ cup) vegetable oil
- 2 tbsp sugar, plus extra if needed
- 80 g (⅓ cup) tamarind paste
- 1 bunch Vietnamese mint
- 2 tsp salt, or to taste
- 2 tbsp fish sauce, or to taste
- 250 g dried laksa noodles
- hae kor (shrimp paste), to serve
Laksa broth
- 1 kg mackerel, cleaned, scaled and gutted (ask your fishmonger to do this for you)
- 6 slices dried tamarind
Laksa paste
- 20 dried chillies, seeded
- 2 red onions, roughly chopped
- 1 tbsp toasted belacan (shrimp paste)
- 1 lemongrass stalk, white part only
Condiments
- 1 long cucumber, julienned
- 2 torch ginger flowers, halved and finely sliced (optional)
- 1 red onion, finely sliced
- 1 iceberg lettuce, finely sliced
- 4 bird's eye chillies, halved and sliced
- 1 small pineapple, peeled, cored and diced
- 1 bunch mint
Instructions
- To make the laksa broth, bring 2 litres (8 cups) water to the boil in a large saucepan. Add the fish and dried tamarind and boil for 10 minutes. Transfer the cooked fish to a bowl and strain the stock.
- With clean hands, pick the flesh off the fish and discard the bones. Break the fish meat into bite-sized pieces, then return it to the stock and set aside.
- To make the laksa paste, place all the ingredients in a food processor and process to a fine paste.
- Heat the oil in a wok over medium heat, add the laksa paste and sauté for 5–7 minutes until it smells aromatic and the oil has separated. Add the sugar and stir for another minute. Pour in the fish stock and add the tamarind paste and Vietnamese mint. Cover and bring to the boil over medium heat. Check the broth and season to taste with salt, fish sauce and sugar.
- Prepare the laksa noodles according to the packet instructions.
- To serve, divide the noodles among bowls, pour over the laksa broth and top with the condiments. Serve immediately with a spoonful of hae kor.
Notes
• Belacan – also known as fermented shrimp paste – is a staple in Peranakan and Malay cuisine. Belacan is made from krill (tiny shrimp-like crustaceans) that have been salted, dried and fermented, which yield its deep salty-umami taste. Raw belacan should be toasted in a dry frying pan before using for best results.
• Also known as bunga kantan, torch ginger flower is an indispensable ingredient in Malay and Peranakan cuisines. The large pinkish buds are commonly used to zest up curries and stews, but they can also be eaten raw as part of an aromatic garnish for salads, rice and soups.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
