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Assam Laksa
Prep: 50 min Cook: 1 hours Servings: 4by Navaneetham Krishnan370 recipes>Appealing Asian herbs and sour flavors. Ingredients
- For the broth/soup
- 15 pieces of kembong/mackerel fish
- 3 pieces of dried tamarind/asam keping (can be replaced with tamarind juice)
- 1 lemon grass/serai - crushed
- 1 small ginger bud - sliced thinly
- 1 inch galangal/lengkuas - crushed
- 1/2 litre water
- salt to taste
- For garnishing (depending on the quantity you prefer)
- Laksa noodles or mee hoon - blanched
- Pineapple pieces - sliced thinly
- Cucumber - sliced thinly
- Red onion - sliced thinly
- Mint leaves
- Red chillies - sliced thinly
- Otak udang/shrimp paste
Directions
- Into a pot, add fish and pour about 1 1/2 litre water.
- Let it simmer until fish is tender and soft.
- Remove fish and let it cool down.
- Carefully pick out bones, head and all inner gadgets from fish.
- Gently flake the meat.
- Drain broth and pour back into the pot.
- Add fish with the rest of the ingredients for the broth.
- Continue to simmer to a boiling point.
- To serve, add noodles in a bowl and pour the broth over.
- Top up with garnishing ingredients and a spoon of otak udang/shrimp paste.
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