Penang assam laksa

Ingredients

• Recipe adapted from PenangChefs.com

Ingredients (A)for fish stock:

• 10 pcs Kembong (cleaned)
• 500 ml water (I didn't measure the water, just use a stock pot which is 20 cm diameter which is enough for 6 bowls of soup)
• Ingredients (B)
• 100 g shallots
• 200 g red onion
• 50 g lengkuas (galangal)
• 1 nos bungah kantan (ginger flower)
• 1 stalk seria (lemon grass)
• Ingredients (C)
• 2 tbsp chili paste
• 50 g belacan (dried shrimp cake)
• 5 pieces assam keping (peeled tamarind)
• 150 g assam jawa juice (tamarind juice) (used 200g, this ingredients will give brown colour to the broth)
• 2 stalks daun kesum/daun laksa (polygonum leaves) (used 5 stalks)
• 500 ml water
• to taste sugar
• to taste salt
• Condiments:- (optional)
• 1 cucumber (thinly cut)
• small pineapple (cut into short strips) (omitted)
• red onion (sliced thinly)
• local lettuce (thinly cut) (omitted)
• mint leaves (use only the leaves)

Garnishes:

• bungan kantan (finely chopped)
• red chilli (cut into small slices)
• Heh Ko (Prawn Paste)

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Preparation

• Step:
  1. Bring A to boil in a stock pot until the fish is cooked. Strain the fish stock. Remove bones from the fish and keep fresh aside for later use.
  
  2. Place ingredients B in blender and blend until fine.
  
  3. Boil B, C and fish stock together in the stock pot. When the broth is boil, reduce the heat to low and simmer for another 30 mins. Add one big spoon of prawn paste, fish into the soup and cook for another 10 mins. Add sugar and salt to taste.
  
  4. Boil water and place dried udon noodles into it and cook for 5 mins until tender. Drain the noodles and rinse under running water. Drain well and transfer to a serving bowl.
  
  5. To serve, place some noodles in a serving bowl and ladle the fish broth over. Top with cucumber, red onions, mint leaves, chilli as desire. Serve with Heh Ko Dip on the side