It’s been quite some time since I cooked Assam Laksa at home… so, when I was reminded about this fact, I decided to cook this last weekend. On Saturday morning I went to the wet market in Subang to get my fresh supplies… the vegetables, fish and noodles needed for this popular tantalising Malaysian dish!
Actually, cooking Assam Laksa is very simple… about the most tedious task is perhaps the deboning of the fish.
Here are what you need:
For the Soup:
200g red chillies (or you can use Chilli Boh, ground chillies bought off the shelf)
1 piece (50g) toasted belachan
3 pieces serai (lemongrass)
3 pieces bunga kantan (ginger flower)
3 bunches daun kesom
200g ikan bilis
2 litres water
1 kg ikan kembong (mackerel)
1 can Sardines – deboned & mashed
To make the Soup:
- Saute the ikan bilis in some oil till slightly brown. Add in the water and boil for about 40 minutes. Add in the Ikan Kembong and boil for about 5 minutes till the fish is cooked. Take out the fish and let them cool down before deboning.
- Add Paste A & Ingredients B into the soup and boil for about 20 minutes. By this time, the wonderful fragrance of the leaves and herbs will fill your kitchen
- Strain/remove all the ikan bilis & leaves from the soup. Add in salt and sugar to taste.
- Pour in the mashed sardine – this adds colour and “body” to the soup.
Cut/slice/julienne Cucumber, Bombay Onions, Lettuce, Red Chillies, Pineapples and chop some Bunga Kantan…
Dilute some Prawn paste (otak udang) in a little water…
Use thick fresh rice noodles available from the market.
- Blanch the noodles in hot water.
- Arrange the blanched noodles in a bowl with the deboned fish and shredded garnishings, pour in the soup, add a spoonful of prawn paste.
Babe in the City-KL is holding a Merdeka Open House 2008 Party, with the theme
“Mee and My Malaysia” and I’m entering my Assam Laksa for that virtual party. Do check out her blog for details – it’s going to be a fun virtual cookout!