Swansey’s Penang Laska
Dive into Flavor: Swansey’s Penang Laksa – A Taste of Malaysia
Craving a vibrant, aromatic, and utterly delicious bowl of comfort? Look no further than Swansey’s Penang Laksa! This isn’t just a soup; it’s a journey to the bustling street food stalls of Penang, Malaysia, right in your own kitchen. Laksa is a beloved noodle soup across Southeast Asia, and the Penang version is particularly famous for its rich, tangy, and slightly spicy broth.
This recipe, passed down and perfected, delivers an authentic taste experience. The combination of fresh ingredients, fragrant spices, and a perfectly balanced broth will tantalize your taste buds. It’s a bit of a process, but the reward is so worth it. Imagine slurping up those tender noodles, enveloped in a creamy coconut broth with a kick of chili – pure bliss!
What makes Penang Laksa special?
Unlike other Laksa variations, Penang Laksa boasts a unique flavor profile. The use of tamarind creates a delightful sourness, beautifully balanced by the sweetness of palm sugar and the richness of coconut milk. The addition of belacan (shrimp paste) adds a depth of umami that’s simply irresistible. And of course, the fresh herbs and garnishes elevate the dish to another level.
Perfect for…
- A cozy weeknight dinner
- Impressing your friends and family with a taste of Malaysia
- A flavorful and satisfying lunch
- Those who love a little spice in their life
Tips for Success
- Tamarind: Don’t skip the tamarind! It’s the key to that signature tangy flavor. Using a good quality tamarind paste or making your own from pulp is highly recommended.
- Belacan: Belacan can be quite pungent! Toasting it lightly before using it mellows the aroma and enhances the flavor.
- Spice Level: Adjust the number of chilies to your preference. Start with fewer and add more as needed.
- Fresh is Best: Use fresh lemongrass, chilies, and herbs for the most vibrant flavor.
Frequently Asked Questions
Q: What is Belacan?
A: Belacan is a fermented shrimp paste used extensively in Southeast Asian cuisine. It adds a unique umami flavor to dishes. You can find it at most Asian grocery stores.
Q: Can I substitute palm sugar?
A: Yes, you can substitute soft brown sugar. While the flavor won’t be exactly the same, it will provide the necessary sweetness.
Q: Can I make this vegetarian or vegan?
A: To make it vegetarian, substitute the fish stock with vegetable stock and omit the fish and prawns. For a vegan version, also omit the shrimp paste (belacan) or use a vegan shrimp paste alternative.
Q: How long does it take to make the tamarind juice?
A: Making the tamarind juice takes about 15-20 minutes, including squeezing and straining the pulp.
Get ready to embark on a culinary adventure with Swansey’s Penang Laksa. This recipe is a celebration of flavor, and we can’t wait for you to try it!
Swansey’s Penang Laksa
Ingredients
- 3 tbsp sunflower oil
- 500 g fish fillet (monkfish) cut into 2cm dice
- 250 g raw prawns cut into 1cm dice
- 400 ml coconut milk
- 200 ml tamarind juice (150ml hot water and 60g dry tamarind squeezed and strained)
- 600 ml fish stock optional
- 1 tbsp palm sugar or soft brown sugar
- 150 g round rice noodles
- 8 fresh Thai chillies deseeded
- 3 stalks lemongrass white parts only
- 1 tbsp belacan paste
- 1 cucumber julienned
- 1 red onion thinly sliced
- 1 lime cut into wedges
- 1 mint leaves
Instructions
- Combine all ingredients except noodles and garnish in a large pot and bring to a boil. Reduce heat and simmer for 20-30 minutes.
- Cook the rice noodles according to package directions. Drain and rinse.
- Divide the noodles among bowls and ladle the laksa soup over the noodles.
- Garnish with cucumber, red onion, lime wedges, and mint leaves.
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