Saturday, February 14, 2009 10:54 PM
Recently I bought Penang Nyonya a-ma secret recipes. I tried Assam Laksa, it was very delicious.
After seeing Little Nyonya, I got interested in their food. Forgotten to take photos of the Assam Laksa.
ASSAM LAKSA
FISH GRAVY A:
1kg ikan kembung, cleaned
3500 ml water
B(pounded):
300g shallots, peeled
50g garlic, peeled
50g. galangal
2 cm turmeric
6 stalks lemongrass
1 stalk ginger flower
200g chilli boh
2 tbsp toasted belacan powder
C:
10 assam keping
100g tamarind pulp, mixed with 300ml water and squeezed out juice
100g daun kesum
1/2 pineapple , peeled and cut into chunks
D:
1 can sardine (large)
6 tbsp sugar
salt to tasted
1 cube ikan bilis stock granules
INGREDIENTS:
1kg fresh laksa noodles
1 small plant local lettuce, cleaned and shredded
2 onions, peeled and shreded
200g pineapple,cut into thick strips
200g cucumber, shredded
2 red chillies, shredded
1/2 stalk ginger flower, finely shredded
50g mint leaves
5 tbsp thick prawn pasted, stirred with 100ml hot water to achieve a pouring consistency
some limes
METHOD:
1. Fish gravy: Bring 3500ml water to boil. put in kempong fish and cook for 10 minutes. Carefully remove flesh from fish and pound the fish bone until fin. Put pounded fish bone, B into stock bag, return to the fish stock and boil. Add in C and simmer for 1 hour until the stock has thicken slightly. Remove the stock bag. Add D into the stock and bring to boil. Lastly add in fish flakes and boil . Tasted.
2. Wash fresh laksa noodles with cold boiling water. Drain.
3. To serve:Top with a little of each the mixed vegetables ingredients. Ladle very hot laksa gravy over the noodles and vegetables, then pour back the gravy to the pot. Again ladle the very hot laksa gravy over it and serve with prawn paste and lime juice if desired.