Assam Laksa

Ingredients:

Spice Paste:

Garnishing:

Condiment:

Direction:

1. Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, bunga kantan, and the polygonum leaves and continue to boil in low heat.
2. Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.
3. Using a mini food processor, grind the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Transfer the spice paste into the boiling stock.
4. Extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add salt and sugar to taste. Discard the bungan kantan and polygonum leaves from the laksa broth before serving.
5. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the fish broth into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

Tips & Tricks: