Thursday, December 16, 2010

Assam Laksa


Okkayyyy. 
Did you try any of nava-k's noodle dishes so far (Home Made Curry Mee, Prawn Mee, Mutton Mee Hoon Soup & Hokkien Mee)? No? Why not? Look, I said you can have a break from cooking maybe twice in a week, I didn't say you shouldn't cook at all. What's the point then having a state of art kitchen? Just to keep it spic and span? I don't get it, really. Even I try to cook almost everyday in my basic, like a fur-nest tiny kitchen. Never mind, I'll stop with lecturing, maybe its a force of habit because I do it daily, we shall move on to this saliva dripping Assam Laksa. 


Street food, hawker food or you prefer to pay a fortune at air-conditioned restaurants, Assam Laksa is a world sensation, complete and wholesome noodle dish. Sour-spicy-fishy broth, aiyo, I'm  already rolling on the floor with hunger throne. For you, you don't have to roll anywhere, and you don't have to cook as spectacularly as nava-k (ahem, blowing my own trumpet indeed), but remember, get it almost right with the broth. Sardine or mackerel should be fishy choice, thereafter, please take over from me please. I don't feel like talking anymore. See you again.

Ingredients
8 medium size sardine fish
Laksa noodles (as needed or any other choice of noodles)
2 asam keping/dried tamarind
3 stalks of daun kesum/Vietnamese mint or laksa mint (pluck the leaves out)
3 tbsp oil
salt to taste

For the chili paste (ground/blend)
6 dried red chillies
1 lemongrass
4 shallots
1/2 inch roasted belacan/shrimp paste

For Garnishing/Topping
1 red onion (sliced)
1 bunga kantan/ginger bud - sliced
2 red chillies - sliced
1/4 cucumber - sliced
2 stalks mint leaves - wash and nip at the bud
Otak-otak/ready-made shrimp paste

Method:
Simmer fish in 2 liter of water over very low heat.
Once broth is flavoured with fish, remove fish and let it cook down.
Also strain the stock and pour back in the pot.
Carefully pull out all the fish flesh without any bones.
Add back the flesh/pieces into stock
Add blended/grounded paste, tamarind pieces, salt and daun kesum.
Simmer broth over low heat till heated through or to a boiling point. 
To Serve
Assemble noodles in a bowl. 
Garnish with the ingredients listed above. 
Pour gravy/broth over.
Serve with a scoop of otak udang/shrimp paste.
Don't forget to trend alongside "cook with nava-k" on every other social media please!







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3 comments:

  1. Hi,i just want to share some thought with you ...If you are a Laksa Lover then Probably you may have tried the Rest and now it's time for you to try The BEST Laksa at BESS Kopitiam while you are here in Melaka,Malaysia.

    BESS Kopitiam has been choosen as The BEST Laksa outlet in Malaysia year 2009 - 2010 by the General Public in the www.fabfood1malaysia.com

    " Reputedly The Best Laksa With Distinguished Taste That Leaves One Craving For More "

    Address : 378 - C ,Taman Sin Hoe , Bukit Baru ,75150, Melaka, Malaysia.
    H/P : ( 60 ) 017 618 8055
    Contact : Ms Tan Peng Boon
    Operation Hours : 7.30am - 2pm
    Every Thursday is our OFF day

    Nyonya Laksa : RM 3.30
    Mee Siam : RM 2.80
    Nasi Lemak : RM 2.80

    BESS Kopitiam Blog : http://besskopitiam888.blogspot.com/

    China Press News : http://www.chinapress.com.my/content_new.asp?dt=2010-12-19&sec=mas&art=1219mc35.txt

    GPS Coordinates : N 02°13.031' E 102°15.979' or N 02°12.59.6" E102°15.57.9"

    Cheers...

    ReplyDelete
  2. Thank you so much for sharing, certainly will try when I am at Melaka.

    ReplyDelete
  3. i must visit regularly ur blog to try recipes vch r hubby favorite,who is a chinese food lover..:)

    ReplyDelete

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