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Assam Laksa

Ingredients

Instructions

For Spice Paste (A) :

  • 200 grams shallots
  • 2 centimeters knob fresh turmeric root
  • 3 stalks of lemongrass – white stalk base only
  • 10 fresh red chillies seeded
  • 10 dried chilles seeded
  • 60 grams belacan (dried shrimp paste)
  • 10 cloves garlic
  • ½ tbsp salt, or to taste
  • Cooking oil

 

  • Ground ingredients to create spice paste.
  • Saute spice paste with cooking oil until fragrant.  Set aside.
For stock (B) :

  • 1 kg mackerel (ikan kembong) or wolf herring (ikan parang) – cleaned
  • 2 litres water

 

  • Boil water and add fish.
  • When cooked, remove fish and strain and set the stock aside. 
  • Flake and debone fish.  Set aside.

For stock (C) :

  • 100 grams tamarind pulp
  • 300 milliliters water

 

  • Mix tamarind pulp and water.  Strain to obtain tamarind juice.  Repeat 3 times, or until adequately sour. 

For stock (D) :

  • 10 sprigs polygonum leaves (daun laksa/kesom or Vietnamese mint leaves
  • 5 pieces dried tamarind (asam keping)
  • 3 tbsp sugar, or to taste
  • Salt & pepper to taste
  • Optional : 3 tbsp “Heh Ko” (prawn paste) – mixed with 200 milliliters warm water

 

  • Combine spice paste (A), fish stock (B), tamarind juice (C) in a stock pot.
  • Add polygonum leaves and dried tamarind pieces.
  • Bring to a low simmering boil for 10 minutes.
  • Add flaked, deboned fish, sugar, “Heh Ko” water and seasoning to taste. 
  • Continue simmering over low heat to reduce, or until it is ready to serve.

For garnishing (E) :

  • 1 cucumber – seeded and julienned
  • 1 small pineapple – cut into thin strips
  • 2 red onions – shredded thinly
  • 5 sprigs mint leaves – stems discarded
  • 1 torch ginger (bunga kantan) – shredded  thinly
  • 1 small lettuce – shredded thinly
  • 1 red chilliseeded and shredded thinly
  • Optional : 1 tbsp “Heh Ko” (prawn paste) – as condiment served on soup spoon

 

  • Prepare ingredients for garnishing
For noodles (F) :

  • 1 kilogram fresh laksa noodles.  (If not available, substitute with dried thick round rice noodles.)

 

  • Blanch fresh laksa noodles for 30 seconds. Drain and set aside.  (Alternatively, prepare dried noodles following the packaging instructions)

To serve :

  • Place a serving of laksa noodles (F) in a bowl.  Garnish with a small quantity of each fresh ingredients (E).
  • Ladle the hot laksa stock (D) over noodles and garnishing.
  • Serve with a tablespoon of “Heh Ko” for additional flavor.

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