ASSAM LAKSA
ASSAM LAKSA
Cooking your own Assam Laksa at home is not difficult but quite time consuming as there are a lot of ingredients needed to yield a pot of delicious Laksa soup.
Yields: 12 servings
Ingredients for Laksa soup:
- 1 kg kembung fish (cleaned)
- 3300 ml water
- 200 g red chilies + 200 ml water (blended)
- 300 g shallot (pounded)
- 50 g garlic (pounded)
- 50 g galangal/lengkuas (pounded)
- 4 g (2-cm) turmeric/kunyit (pounded)
- 7 stalks lemongrass/serai (pounded)
- 7 pcs bird’s eye chilies/cili padi (halved)
- 1 stalk torch ginger flower/bunga kantan (halved)
- 100 g Laksa leaves/daun kesum
- 500 g pineapple flesh chunks
- 30 g tamarind pieces/asam keping
- 100 g tamarind paste/asam Jawa
- 12 g belacan
- 1 large (425 g) canned sardine
- 8 1/2 tbsps sugar
- 2 tsps fine salt
- 1 cube ikan bilis stock granule
- 7 1/2 tbsps lemon juice (about 2 lemon)
Ingredients for serving:
- 1.8 kg Laksa noodles
- 1 head (100 g) lettuce (shredded)
- 100 g onion (shredded)
- 1 (200 g) cucumber (shredded)
- 250 g pineapple flesh strips
- 1 stalk torch ginger flower (flower only, chopped)
- adequate bird’s eye chilies (cut)
- 50 g mint leaves
- 100 g thick prawn paste + 3 tbsps hot water
For Laksa soup:
1. Bring 3300 ml of water to the boil in a large pot, turn to medium heat, cook kembung fish for 10 minutes. Drain cooked fish, remove flesh from fish. Break fish bones into smaller pieces.
2. Blend red chilies with 200 ml of water until fine. Pound shallot, garlic, galangal, turmeric and lemongrass.
3. Add fish bones, blended chilli, pounded ingredients, bird’s eye chilies, ginger flower, pineapple, daun kesum, tamarind pieces, tamarind paste and belacan to fish stock. Bring to the boil, reduce to low heat, cover and cook for 1 hour 30 minutes.
4. Remove ingredients from the stock, then strain the stock through a sieve.
5. Bring strained stock to the boil, add in kembung flesh, canned sardine, sugar, salt, ikan bilis stock granule and lemon juice.
6 Bring to the boil again, then off the heat.
For Laksa serving ingredients:
1. Blanch Laksa noodles with hot water, then rinse until cooled with water.
2. Shred lettuce, onion and cucumber. Cut pineapple flesh into strips. Chop ginger flower. Cut bird’s eye chilies.
3. Dilute thick prawn paste with 3 tbsps of hot water.
To serve:
1. Put Laksa noodles in deep serving plate, top with shredded ingredients, pineapple strips, chopped ginger flower and bird’s eye chilies.
2. Add in Laksa soup with fish flesh, garnish with mint leaves. Serve hot with diluted prawn paste if desired.
Photo & Recipe credited to: My Kitchen 101
Ingredients used in this recipe
| # | Item Name | Unit | Quantity | Price | |
|---|---|---|---|---|---|
| 1 | Cucumber | 3 Pcs | 1 | RM 4.95 | |
| 3 | Red Big Onion | 800g | 1 | RM 4.15 | |
| 4 | Mint Leaves | 20g | 1 | RM 2.55 | |
| 5 | Laksa Leaves/Daun Kesum | 25g | 1 | RM 1.95 | |
| 6 | Lemongrass/Serai | 3 pcs | 1 | RM 1.55 | |
| 7 | Turmeric/Kunyit | 200g | 1 | RM 2.95 | |
| 8 | White Garlic | 500g | 1 | RM 5.95 | |
| 9 | Galangal | 200g | 1 | RM 3.35 | |
| 10 | Bawang Kecil Thai/Thai Shallot | 300g | 1 | RM 3.95 | |
| 11 | Josephine Pineapple | pc | 1 | RM 7.50 | |
| 12 | Fresh Lemon | Pack 5-6pc | 1 | RM 10.00 | |
| 14 | Mackerel/ Ikan Kembung | Kg | 1 | RM 25.90 | |
| 15 | Double Swallow Fine Salt | 375g | 1 | RM 1.10 | |
| 16 | #PraiCoarse Sugar-limit 2 pack | 1kg | 1 | RM 2.85 | |
| 17 | Penguin Asam Jawa | 500g | 1 | RM 3.20 | |
| 19 | Knorr Anchovy Stock Cubes | 10gx6 | 1 | RM 3.30 | |
| 21 | Iceberg Lettuce | Pc | 1 | RM 6.55 | |
| 22 | Asam Keping | 100g | 1 | RM 4.95 | |
| 23 | Prawn Paste | 227g | 1 | RM 4.50 |
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