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.
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinHealth IndexAverage
Ingredients
1 lb fresh or dried thick round rice noodle
1 ½ oz tamarind paste
5 cups water
1 lb fresh wolf herring [ikan parang]
1 1/2 tbsp sugar
salt and pepper
8 sprigs laksa leaves [Vietnamese mint or polygonum odoratum] [Substitute: fresh mint sprigs]
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]
The following ingredients are to be ground or pounded together
3-4 garlic cloves
3 stalks lemon grass, thinly sliced
4 oz shallots
1/2 inch fresh turmeric root [lengkuas]
1 1/2 tbsp or to taste, chili paste
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste] Kapi in Thai
Garnish with:
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
1/2 torch ginger [bunga kantan], finely chopped [optional]
2-4 red Serrano or Thai chiles, seeded and finely sliced [optional]
Prawn paste [called haeko, or otak udang, in Malay] (optional)
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.
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
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
Comments: 3 |
Add a Comment
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 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 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
