Ingredients:
Ingredients A
- Fish stock
- 10 pcs sardine / kembong (cleaned and gutted)
- 500 ml water
Ingredients B
- 100 gm shallots
- 200 gm red onion
- 50 gm lengkuas (galangal)
- 1 bunga kantan (ginger flower)
- 1 stalk serai (lemongrass)
Ingredients C
- 2 tbsp chili boh (chilli paste)
- 50 gm belacan (dried shrimp cake)
- 5 pieces assam keping (dried tamarind peel)
- 150 gm assam jawa juice (tamarind juice)
- 2 stalks daun kesum/daun laksa (polygonum leaves)
- 500ml water
- sugar/rock sugar (to taste)
- salt/fish gravy (to taste)
Condiments
- cucumber (sliced and julienned)
- pineapple (sliced and julienned)
- red onion (thinly sliced)
- local lettuce (thinly shredded)
- mint leaves (use only the leaves)
Garnishing
- bunga kantan (finely chopped)
- red chilli (thinly sliced)
- heh ko (prawn paste)
Method:
- Bring ingredient A to boil in a stock pot until the fish is cooked. Strain the fish stock. Remove bones from the fish. Flaked the fish meat and set aside.
- Finely blend Ingredient B.
- Boil Ingredient B, Ingredient C and Fish Stock. When boiling, reduce heat and simmer for 30 minutes or until smell aromatic. Put the fish flakes into the soup and seasoning to taste.
- Soak laksa noodle with hot water and strain it. Place a portion into a bowl, add in condiments and pour the laksa soup with fish flakes over the top.
- Garnish with chopped bunga kantan and red chilli (use chilli padi if you prefer it spicy), and serve with a spoonful of shrimp paste. Enjoy your ASSAM LAKSA
Notes:
- It is delicious if serve with hot soup.
- You may choose your own condiments.
- If you prefer a more fiery laksa, you may increase the amount of chilli paste.
- You may use canned sardine, but the taste would be different. Prefer using fresh fish.
