Assam Laksa Recipe

Laksa Assam is a very popular dish in both Malaysia and Singapore. It is often taken as a breakfast or a late night supper. If you want to make Laksa Assam the easy way useHup Loong Asam Laksa and for the fish, canned sardines and tuna.
Assam Laksa picture

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinHealth IndexAverage
Servings2Cuisine
CourseMethod
DishMain Ingredient
Interest GroupHealthy

Recipe Story

The origin of the name "laksa" is not known. may originate from the Sanskrit word laksha (लक्ष), meaning "many" (in modern Hindi, lakh, or 100,000) and referring to the soup's many ingredients. Another theory traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. Assam laksa is a sour fish-based soup. Asam is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used. The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn paste.

Ingredients

 Dried noodle1 Pound
 Tamarind paste1 1/2 Ounce
 Water5 Cup (16 tbs)
 Herring1 Pound
 Sugar1 1/2 Tablespoon
 Polygonum odoratum sprig8
  1 wild ginger buds [bunga kantan] [Substitute: 4 inch fresh ginger]
  2 pieces dried tamarind skins [asam gelugor] [Substitute: ½ cup key lime juice]
  1 1/2 tbsp prawn paste [haeko - pronounced 'hey-ko', otak udang in Malay], mixed with 1 cup warm water [optional]
 Garlic4 Clove (5gm) (The following ingredients are to be ground or pounded together)
  3 stalks lemon grass, thinly sliced
 Shallots4 Ounce (The following ingredients are to be ground or pounded together)
  1/2 inch fresh turmeric root [lengkuas]
 Chili paste1 1/2 Tablespoon (The following ingredients are to be ground or pounded together)
  2 tsp belacan, also spelt belachan or blacan [dried shrimp paste] Kapi in Thai
  1/2 large seedless cucumber, skinned and thinly shredded
  1 red onions, very finely sliced
  1 small fresh pineapple, cut into thin strips [Substitute: 4 or 6 oz canned pineapple]
  6 sprigs fresh mint leaves, stems discarded
  Notes : haeko [pronounced 'hey-ko'] or Prawn Paste [Otak Udang, in Malay] is made much like belacan; but is different in consistency and tastes a little sweet. It's black in color with a thick consistency like molasses.
 Salt To Taste
 Pepper To Taste

Directions

To Prepare Gravy :
Using a mortar & pestle or blender, grind garlic, lemongrass, fresh turmeric, shallots, chili paste and belacan into a paste

Soak tamarind in 4 oz of warm water, squeeze and sieve into a saucepan - repeat 3 times with the same water, pour into a stockpot
Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds, asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15 min
Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is cooked,
about 15 min
Carefully remove fish from stock, let fish cool, remove & discard bones, flake the fish meat, set aside

Simmer stock uncovered for 20-30 mins to reduce and intensify flavor

Remove and discard the laksa leaves, wild ginger buds and dried tamarind skins [assam gelugur]

Add the cooked flaked fish meat to the stock
[with the fish meat added, it should be a light gravy-like consistency]

Taste for salt and add accordingly. Keep gravy hot on low heat, for serving

If using dried noodles, bring a pot of water to a rapid boil, parboil noodles until 'al dente'

Remove noodles from boiling water, immediately run under cold water to stop cooking, drain well

If using fresh rice noodles, use a sieve to blanch noodles in hot water briefly

Assemble individual serving bowls - put a handful of noodles in each bowl, ladle piping hot gravy over the noodles

Sprinkle a little of each garnishing on top - shredded cucumber, onion, mint leaves, torch ginger [optional] and Serrano chiles [optional]

Add a dollop of prawn paste [haeko or otak udang [optional] - and serve hot immediately

Comments

Anonymous

Paul Blazey_Urbanglobe says :

Hey looks really nice! I posted a link for this one, just to show some spicy love...keep up the good work!
Posted on: 6 February 2010 - 3:32am
shantihhh profile page

shantihhh says :

If you sin the fish and don't use too many rice noodles it is very healthy. Shanti/Mary-Anne
Posted on: 19 February 2008 - 4:50pm
Ganesh Dutta profile page

Ganesh Dutta says :

Wonderful assam laksa recipe with great and informative recipe description. But this soup is how much healthy?
Posted on: 19 February 2008 - 3:48pm
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