檳城亞參叻沙 非吃不可 酸酸辣辣


今天要介紹的是在CNN票選為「全球50大最佳美食」中,榮獲第七名的Penang Asam Laksa「亞參叻沙」。

亞參叻沙(馬來文:Asam Laksa)是叻沙(Laksa)的其中一種,是馬來西亞檳城最代表性的地道美食。

亞參叻沙的湯底是用甘榜魚(ikan kampung)、石拉魚(Ikan Selar)或沙丁魚熬製的略帶酸味的濃湯。在熬製的過程中,加入薑花、南薑、香茅、紅蔥頭、辣椒、叻沙葉(Daun Kesum)、峇拉煎(Belacan)、用羅望子製成的亞參膏和亞參果片(asam gelugur/asam keping)羅望子和亞參果片,它們是亞參叻沙酸味的主要來源。

再加上已切成絲或碎片的鳳梨、黃瓜、洋蔥、薄荷葉、薑花、辣椒等材料,再淋上熬好的湯底,享用時,倒入約一湯匙的蝦膏進行攪拌。順滑的瀨粉,搭配酸酸辣辣的的湯, 再加上 蝦膏的鮮甜味,吃了一口就停不下了口。相信很多大馬人想到檳城的亞參叻沙都會流口水!


材料A

  • 1公斤瀨粉
  • 100克辣椒乾
  • 2湯匙食油
  • 2茶匙鹽


材料B

  • 100克叻沙葉
  • 15片亞三片
  • 3支薑花(只取莖部)
  • 2塊南姜(拍扁)
  • 1公斤 沙丁魚/甘榜魚
  • 1公升清水


香料(攪幼)

  • 200克紅蔥頭
  • 20克拉煎(烤香)
  • 2支香茅(切片)
  • 2個(切成4瓣)洋蔥
  • 500毫升清水


配料

  • 2個洋蔥(切絲)
  • 2條紅辣椒(切片)
  • 1朵薑花(只取花,切碎)
  • 1條黃瓜(切絲)
  • ½個黃梨 (去皮,切絲)
  • 1棵薄荷葉
  • 1湯匙蝦膏
  • 適量指天椒(切粒)


調味料

  1. 湯匙鹽
  2. 湯匙冰糖


做法:

1. 辣椒糊:辣椒乾去籽,放入小鍋內,加水煮至熟軟。瀝乾, 放入攪拌機內, 加入食油攪拌成泥。

2. 將材料B放入鑊內,以中火煮至魚熟。取出魚,湯過濾,重新倒入鑊內。

3. 香料過濾,將水分倒入鑊內,渣留用。

4. 鑊內燒熱2湯匙油,加入辣椒糊及鹽,以小火炒至出油。

5. 加入香料渣,炒至香。

6. 加入魚湯內,煮沸。魚肉去骨,加入魚湯內。

7. 加入調味料,轉小火煮1小時。

8. 將瀨粉分放在4個碗內,淋上滾燙的湯,佐配料享用。

Penang asam laksa was listed number 7 in the world’s 50 best foods on the CNN travel website.

The Top 10 Are:

  1. Massaman curry, Thailand
  2. Neapolitan pizza, Italy
  3. Chocolate, Mexico
  4. Sushi, Japan
  5. Peking duck, China
  6. Hamburger, Germany
  7. Penang assam laksa, Malaysia
  8. Tom yum goong, Thailand
  9. Ice cream, global
  10. Chicken muamba, Gabon


Penang Assam Laksa
Ingredients A
1kg thick rice noodles (lai fun)
100g dried chilies
2 tbsp cooking oil
2 tsp salt

Ingredients B

  • 100g daun kesum
  • 15 slices asam keping (tamarind peel)
  • 3 torch ginger buds (stalks only),
  • 2 pcs galangal (flatten)
  • 1 kg Indian mackerel (kembung fish) / sardine
  • 1ℓ water


Spice Ingredients (Blended)

  • 200g shallots
  • 20g belacan (toasted)
  • 2 stalks lemongrass (sliced)
  • 2 onions (cut into 4 wedges)
  • 500ml water


Accompaniments

  • 2 onions (sliced)
  • 2 red chilies (sliced)
  • 1 torch ginger bud (bud only, chopped)
  • 1 cucumber (shredded)
  • ½ pineapple (peeled and shredded)
  • 1 stalk mint leaves
  • 1 tbsp prawn paste
  • some bird’s eye chilies (diced)


Seasonings

  • 1 tbsp salt
  • 2 tbsp rock sugar



Method

1. Chili Paste: Remove the seeds of dried chilies. Place in a sauce pot and cook in water until done and soft. Drain and place into a blender. Add cooking oil and blend into paste.
2. Place Ingredients B into a wok and cook over medium heat until the fish is done, then remove the fish. Strain the soup and return to the wok.
3. Strain Spice Ingredients and pour the juice into the wok. Reserve the dreg.
4. Heat 2 tbsp of oil in a wok. Stir-fry Chili Paste and salt over low heat until oil renders.
5. Add the dreg of Spice Ingredients and stir-fry until aromatic.
6. Transfer into the soup and bring to a boil. Remove the fishbones and add into the soup.
7. Add Seasonings. Switch to low heat and cook for 1 hour.
7. Divide thick rice noodles into 4 bowls. Pour boiling soup over and serve with Accompaniments


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獵人

好攝的獵人愛下廚,不怕辛苦,只怕沒得煮!我不害怕辛勤工作,我只怕不去做飯!平時除了吃喝調煮沒有什麼不良嗜好。

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