Assam Laksa

Chef :

Genres : Malaysian/Singaporean Cuisine,

Ingredients

Ingredients for the assam broth;

500g Sardine Fish

1 1/2ltr water

3tbs Tamarind Paste (dilute with water and throw the seeds)

8 nos Sliced Tamarind

30g Kesum Leaves

1 nos Torch Ginger (sliced)

20g Mint Leaves

20g Gula Melaka

Salt

 

Ingredients to blend;

7nos Dried Chili (soaked in hot water)

3nos Red Chili (seeded)

100g Shallots

25g Belacan

1nos Lemongrass (white part)

1/2 inch Fresh Turmeric

1/2 inch Galangal

 

Condiments;

40g Salad Leaves (sliced)

Boiled Fish Meat

1nos Onion (sliced)

4nos Calamansi Lime

2 Boiled Egg

1/2 Cucumber (sliced)

Mint Leaves

Diced Pineapple

Boiled Laksa Noodles

 

Method

Boil the fish and separate the meat from the bones once it’s cooled down.

Blend the fish with water and transfer it into a bowl. Blend the remaining parts of the fish and strain it into another bowl.

Heat up a pot and fill it water and add in the blended fish, sliced tamarind, tamarind juice, torch ginger, kesum leaves and mint leaves. Leave it to boil for about 20-25 minutes.

In another pan heat up oil and sauté the blended chili paste till it’s fragrant and add it in the boiling broth.

Next add in the gula melaka and salt into the boiling broth. Make sure the taste is balanced.

Then turn off the fire and remove the sliced tamarind to avoid it from getting extra sour.

You can start plating your laksa with all the condiments and pour the hot broth on top.