Thursday, January 14, 2021

槟城阿参加沙 Penang Asam Laksa


熟悉我的人, 都知道我有多爱吃阿参加沙。 阿参加沙是从小到大, 到外婆家的时候, 都会出现的一份佳肴。 我也很喜欢去槟城, 因为每次都会对他们的加沙念念不忘。 感觉随便到一个档口, 吃加沙都不会踩到地雷。

后来买了小美后, 我就开始自己煮加沙了。 虽然看似很复杂的食材, 但是只要跟着步骤做, 都不会太难。 最费时间的也只是为鱼只去骨取肉。 而且现在我都网上订购鱼, 隔天就能送到家门前, 真的好方便。 

槟城阿参加沙

A:
甘榜鱼 8-10条
阿参片 6片
水 1L

B:
辣椒干 15-20 条
葱头 150g
蒜头 3瓣
马来栈 10g
水 200g

C:
姜花 2个, 切半
加沙叶 5-6棵
南姜 5-6片
阿参片 6 片
阿参汁 100ml
盐 1Tbsp
糖 3Tbsp

Thermomix方法:
  1. A放入mixing bowl, 煮 12min/100'C/R sp.
  2. 把鱼取出, 煮鱼的水过滤, 备用。
  3. 鱼凉后, 去骨取肉。
  4. Mixing bowl, 加入B料, 1min/ sp6-10.
  5. 加入过滤的鱼汤鱼汤, 鱼肉, 和C, 煮30min/100'C/R Sp 1.
普通方法
  1. 煲内放入A料, 煮到鱼肉熟透。
  2. 鱼汤过滤备用, 鱼凉后去骨取肉。
  3. 把B放入搅拌器搅碎。
  4. 煲内放入鱼汤, 鱼肉, B和C材料, 中小火烹煮大概30分钟即可。
Penang Asam Laksa

A:
Kambong fish 8-10 pieces
Tamarind peels (Asam keping) 6 pieces
Water 1L

B:
Dried chili 15-20
Shallots 150g
Garlic 3 cloves
Belacan 10g
Water 200g

C:
Ginger torch flowers (halved) -2
Daun kesom 5-6 stalks
Galangal 5 slices
Tamarind peels (Asam keping) 6 pieces
Asam jawa juice 100ml
Salt 1Tbsp
Sugar 3Tbsp

With Thermomix
  1. Place A ingredients into mixing bowl, cook 12min/100'C/ R sp.
  2. Take out the fish, and strain the fish stock, set aside to be used.
  3. Remove the fish bones.
  4. Place B ingredients to mixing bowl, blend 1min sp6-10.
  5. Add in fish stock, fish meat and C. Cook 30min/100'C/R sp1.
Without Thermomix
  1. Place A ingredients in a pot to cook the fish.
  2. Remove the fish and remove the fish bones when cooled down.
  3. Strain the fish stock, set aside to be used.
  4. Blend B in a blender.
  5. Add fish stock, fish meat, B and C into the pot, to cook 30 minutes with medium low heat. 


1 comment:

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