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南洋风味 -- 槟城/亚参叻沙 Penang (Assam) Laksa (With Fresh Sardines)

2014-09-23 04:25阅读：

http://blog.sina.cn/dpool/blog/u/1744144884

南洋风味 <wbr>-- <wbr>槟城/亚参叻沙 <wbr>Penang <wbr>(Assam) <wbr>Laksa <wbr>(With <wbr>Fresh <wbr>Sardines)
我十岁的时候第一次跟着外公外婆到马来西亚北部的槟城游玩，当地一个很有名的景点是在山上的极乐寺（Kek Lok Si），山脚下有很多的小摊子摆卖手工艺品和小吃。其中一个摆在店铺旁边的小摊子每每只要一开档，前面就会排着长长的队伍，卖的就是这款槟城亚参叻沙。

这款叻沙用的汤底是鱼和许多香料熬成的，加上爽口的濑粉和清爽的配菜，丰富的味道和不同的口感是舌尖一场非常有趣的盛宴哦！


The first time I had this Penang laksa was when I was around 10, my grandparents brought us to Penang for a road trip. We visited the famous Kek Lok Si (极乐寺）and enjoyed this famous Penang laksa down hill before climbing up to the temple.


I have to be honest that my first encounter was pretty rough as I didn't quiet comprehend the spicy sourish soup base. As I grow older and Penang laksa started expanding their territories down south, I grow into liking this spicy fish soup noodle more.



I loved the fact that it brought together so many fresh ingredients and gives such a rich experience to the taste buds.




酱料材料（搅拌成糊）:
12-15 只辣椒干
3-4 朝天椒 可无
2-3 根 香茅 - 只用白色部分，切小段
1 只拇指大的黄姜/Turmeric
2 tbsp 大约骨牌大小的虾酱/Belachan
80 克的 红葱/Shallots
汤底材料:
2 lbs 冷冻或新鲜的沙丁鱼 (或用鲭鱼代替)
10-12 根的叻沙/越南薄荷叶/Polygonom leaves (daun kesom) 只取叶子
2 根姜花/Torch ginger flower (Bunga kantan) 我用了冷冻的，初略切碎
4-5 片的亚参片/dried Garcinia Cambogia (Assam keping/Gelugor)
4-5 tbsp 罗望子/酸子酱 Tamarind paste (Assam Jawa)
1 块拇指大的兰姜/ galangal (Lengkuas)
1-2 tsp 或适量的盐
2 tbsp 糖
配菜和其他:
2 包的 濑粉 laksa noodle
1/2 个黄梨，削皮，去芯，去眼，切丝
2 杯 薄荷叶
2-3 只 红葱/洋葱，切丝
1/2 只黄瓜 去籽，切丝
1 只 红辣椒，切片

2-3 大勺 虾膏/Hae ko 用 3 大勺 热水兑好


Ingredients for Paste:
12-15 dried chilies
3-4 Bird's eye chili Optional
2-3 stalks of lemongrass - used only the white part, chopped
1 piece turmeric (thumb size)
2 tbsp of belachan (fermented shrimp paste) (around the size of 1 domino card)
80 gm of shallots

Ingredients for soup based:
2 lbs of frozen/fresh sardines (or Indian mackerels)
10-12 sprigs of laksa/Vietnamese mint leaves/Polygonom leaves (daun kesom) use only the leaves
2 Torch ginger flower (Bunga kantan) I used the frozen ones (Coarsely sliced)
4-5 slices of dried Garcinia Cambogia (Assam keping/Gelugor)
4-5 tbsp tamarind paste (Assam Jawa)
1 piece galangal (Lengkuas) (thumb size)
1-2 tsp salt or to taste
2 tbsp sugar

Other ingredients and garnish:
2 packets of laksa noodle (濑粉）
1/2 fresh pineapple, peeled, cored, de-eyed, and shredded
2 cups of fresh mint leaves
2-3 shallots/bombay onion, thinly sliced
1/2 cucumber, seeded and shredded
1 red chili (sliced)
2 tbsp of sweet fermented shrimp paste (Hae ko) Dilute with 3 tbsp of hot water





南洋风味 <wbr>-- <wbr>槟城/亚参叻沙 <wbr>Penang <wbr>(Assam) <wbr>Laksa <wbr>(With <wbr>Fresh <wbr>Sardines)


1. 沙丁鱼去鳞，去内脏，洗净备用。


2. 在一口深锅里加入10-12杯水煮滚，加入沙丁鱼煮10-12分钟，或至鱼肉煮熟，把鱼取出。


3. 兰姜切片，把姜花切好，叻沙叶洗净，全部加入刚刚煮鱼的汤里中火熬煮25-30分钟。



4. 沙丁鱼冷却至不烫手时，把鱼肉剥出，稍微捏碎。把鱼头和鱼骨丢弃不用。


1. Defrost and clean the sardines by removing scales and guts. Rinsed and wash thoroughly.


2. Bring 10-12 cups of water to

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