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Assam Laksa


By nava-k (Visit website)



This is a sour, sweet and spicy based noodle soup/broth. The standard type of noodle for this recipe is the thick rice version but I really prefer just to use the mee hoon noodles. It doesn't really matter which type you use as the soup is the main factor to add flavour into this recipe.  Sardines or mackerel would be the best as the choice of fish to make the soup.  Also, the finish product need  to be served with the "otak-otak" or shrimp paste which eventually you mix in before eating. Have a look at one here.

Ingredients:
8 medium size sardine fish
Laksa noodles (as needed or any other choice of noodles)
3 asam keping/dried tamarind pieces
3 stalks of daun kesum/Vietnamese mint or laksa mint (pluck the leaves out)
3 tbsp oil
salt to taste

Spices To Blend
10-15 dried red chillies
1 lemongrass
4 shallots
1/2 inch roasted belacan/shrimp paste

For Garnishing/Topping
1 red onion (sliced)
1 bunga kantan/ginger bud
2 red chillies
1/4 cucumber
2 stalks mint leaves
Otak-otak/ready-made shrimp paste
All ingredients to be sliced thinly except for the mint, just pluck the leaves out.
Method:
Boil the fishes in 1 litre of water until cooked.
Remove and let it cool down.Pull out all the fish flesh carefully without any bones.Add back all the flesh/pieces into the pot again.
Include in the blended spices, tamarind pieces, salt and the daun kesum and let it simmer over low heat until a boiling point.

To Serve
In a bowl, add the needed amount of noodles and all the garnishing/topping ingredients as well as 1/2 tbsp or 1 tsbp otak-otak.
Serve immediately while the soup is still hot.




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