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December

DECEMBER 2015 - ASAM LAKSA

Ingredients A

Fish Stock
10 pieces Sardine / Kembong (cleaned)
500 ml water

Ingredients B

100 gm Shallots
200 gm Red Onion
50 gm Lengkuas (Galangal)
1 nos Bungah Kantan (Ginger Flower)
1 stalk Seria (Lemon Grass)

Ingredients C

2 tbsp Cili Boh (Chili Paste)
50 gm Belacan (Dried Shrimp Cake)
5 pieces Assam Keping (Peeled Tamarind)
150 gm Assam Jawa Juice (Tamarind Juice)
2 stalk Daun Kesum/Daun Laksa (Polygonum Leaves)
500 ml Water
to taste Sugar / Rock Sugar
to taste Salt / Fish Gravy

Condiments:- (optional)

Cucumber (Thinly Cut)
Small Pineapple (Cut into Short Strips)
Red Onion (Sliced Thinly)
Local Lettuce (Thinly Cut)
Mint Leaves (use only the leaves)

Garnishing

Bungan Kantan (Finely Chopped)
Red Chili (Cut into Small Slices)
Heh Ko (Prawn Paste)

Directions:

Bring ingredients A to boil in a stock pot unitl the fish is cooked. Strain the fish stock. Remove bones from the fish. Keep flesh aside.

Finely blend ingredients B.

Boil ingredients B, ingredients C & fish stock. When boiling, reduce heat and simmer for 30 minutes or until smell aromatic. Seasoning to taste.

Soak Laksa noodle by hot water and strain it. Place a portion into a bowl, add in condiments and fish, then pour in assam laksa soup.

Garnish with chopped bungah kantan and red chilli (may use chilli padi if you like hot), and serve with a spoonful of shrimp paste.

Enjoy your Asam Laksa

Notes:

-         It is delicious if serve in hot soup
-         You may choose your own like condiments
-         If you like extra spicy soup, you may add more chili paste when simmering
-         You may use can sardine, but taste different. Prefer using fresh fish