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- 500 GRAM MACKEREL, with bone
- 2 TBSP TAMARIND PASTE
- PIECE OF GINGERROOT, chopped
- 400 GRAM RICE NOODLES, soaked in hot water
- 1 TBSP SHRIMP PASTE
- 1 TSP TURMERIC
- 3 RED CHILLIES, chopped
- 1/2 CUCUMBER, peeled and cut in strips
- BUNCH OF GREEN ONIONS, chopped
- 1/2 PINEAPPLE, cleaned and
cut
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- 1 MANGO, cleaned and cut
- 2 CLOVES GARLIC, chopped
- BUNCH OF GREEN ONIONS, chopped
- 1 CUP YOGURT
- 1/2 CUCUMBER, cleaned and cut
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Bring one liter of
water to the boil with the fish, simmer for 10 minutes. Take the fish
out, discard skin and bones and cut into pieces. Add the tamarind to
the water, the ginger, the shrimp paste, turmeric and chillies, put
the fish back in and add salt to taste and simmer 5 minutes. Put some
pineapples pieces, green onions, cucumber and noodles in four plates
and pour the soup on top.
There are many types
of laksa. Penang asam laksa originates form Penang in the north of Malaysia,
and uses the tangy flavor of tamarind (asam means tamarind in Malay),
whereas Malaysian
laksa and laksa lemak, both
from the South of Malaysia, are sweeter and use coconut milk.
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Puree the mango with
the yogurt, green onions and garlic. Add 1/2 cup of water, pepper and
salt to taste and the cucumber and process one minute more. Serve chilled.
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