DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Penang Assam Laksa

I was first introduced to this noodle dish by my husband when we were living in London. He cooked it using the cheat method; he used canned sardines and included only some basic ingredients. I am not complaining as it tasted yummy…  It wasn’t until we were living in Kuala Lumpur, that I tasted a really good Penang Assam Laksa. One of my husband’s best friend took us to a stall in one of the coffee shops in Subang and it became one of our family’s favourite haunts till we left Malaysia.

Assam Laksa is available in many corners of Malaysia, especially in Penang, as it is an all-time favourite. It is a flavourful, spicy, sweet and tangy rice noodle soup which is always interesting to savour and never fails to pleasantly surprise your palate with loads of goodness. I am so thankful that I have stumbled upon the recipe from Season with Spice, which I built my recipe on.

We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can also like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

 

Serves 4 to 5 persons

Ingredients

800g thick white noodles

 

For Ground spice paste:

5 fresh red chilies

20 dried red chilies

10 shallots

6 cloves garlic

1½ inch of galangal (lengkuas)

1 tablespoon turmeric powder

3 stalks lemongrass, minced (use the white part only)

3 tablespoons belacan (dried shrimp paste)

 

For Soup:

For cooking fish:

1kg fresh mackerel, horse mackerel, fresh sardine, or yellowtail kingfish – cleaned and gutted

13 cups water

3 stalks lemongrass, lightly smashed (white part only)

1 torch ginger flower, quartered

2 inches of galangal, sliced

½ cup tamarind juice (Mix tamarind pulp in hot water for five minutes before squeezing it to obtain the juice)

8 pieces tamarind peel (asam keping or asam gelugor)

8 stalks Vietnamese mint (daun kesom/laksa leaves)

2 cubes of rock sugar or to taste

Salt to taste

 

Garnishing:

1 cucumber, peel off the skin, thinly sliced into strips

6 slices canned pineapple, sliced into small pieces

1 red onion, thinly sliced

Handful of mint leaves (daun pudina)

1 torch ginger bud (bunga kantan), finely sliced

3 red chilies, thinly sliced (optional)

 

Other ingredients:

Calamansi lime (optional)

Sweetened prawn paste (heh ko sauce), diluted with laksa soup or water

 

Method:

Preparation of the Fish and the Broth:

  1. Blend the spice paste ingredients into a fine paste.
  2. Heat a pot of water and add lemongrass, galangal, and torch ginger flower.
  3. Bring to a boil and then add fish.
  4. Boil on medium heat for 10 to 15 minutes or until the fish is cooked.
  5. Transfer cooked fish to a bowl and let cool.
  6. Strain broth to remove spices.
  7. Add the stalks of laksa leaves, tamarind juice and tamarind peel to the broth. Then continue to boil on low heat.
  8. Break the fish meat into tiny pieces, but keep some in bigger chunks.
  9. Add the fish flakes back into the pot with the spice paste.
  10. When it reaches a boil, reduce heat and simmer for about 1 hour.
  11. While simmering the soup, add some salt and rock sugar to balance the spiciness and

sourness for your taste.

 

Preparation for the Noodle for serving:

  1. Boil a pot of hot water and blanch the noodles.
  2. Then rinse it under cold water and strain.
  3. Place one serving of noodles into a bowl.
  4. Pour the hot broth with fish flakes over the noodles.
  5. Garnish with the cucumbers, pineapples, onions, torch ginger flower and chilli.
  6. Serve immediately with a spoonful of sweetened prawn paste/hei kou and calamansi lime.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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