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...
Top with some fresh Mint Leaves...
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.
Now, wasn't that easy-peasy?
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!