Petitchef

Assam laksa

Main Dish
4 servings
30 min
1 min
Easy

Ingredients

Number of serving: 4

For the broth/soup:

15 small pieces of kembong/mackerel fish

4 pieces of dried tamarind/mangosteen slices (can be replaced with tamarind juice as needed)

1 lemon grass/serai - crushed

1 small ginger bud - sliced thinly

1 inch galangal/lengkuas - crushed

1/2 litre water

salt to taste

For garnishing (depending on the quantity you prefer)

Laksa noodles or mee hoon - blanched

Pineapple pieces - sliced thinly

Cucumber - sliced thinly

Red onion - sliced thinly

Mint leaves

Red chillies - sliced thinly

Otak udang/shrimp paste

Preparation

  • Into a pot, add fish and pour in water.

    Let it simmer until the fish is cooked.

    Remove fish and once cool down, remove bones, head, all inner gadgets and flaked.

    Drain the broth, pour back into the pot, add the flaked fish and the rest of the ingredients for the broth.

    Continue to simmer to a boiling point.

    To serve, add noodles in a bowl and pour the broth over.

    Top up with the garnishing ingredients and a spoon of otak udang/shrimp paste.



Comments:

21/03/2012

Need to put in lots of onions or shallots & a pinch of sugar for a tastier assam laksa. Also, there's no mention of daun kesum a.k.a laksa leaves

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