Thursday, November 14, 2013

Nyonya Hot and Sour Noodles in Fish Soup

Cooking can be interpreted in different ways to all of us. For the most of us, cooking basically is about ensuring a healthy home cooked meal in a clean environment compared to exposing ourselves to what not when we eat out. Of course definitely if you are asking me and I will totally vouch nothing like a home meal even if its just basic and simple dishes. You can include me in this category of women who make it a point in cooking, but every now and then, cooking for me personally is about setting my own bar against how better I can cook. Basically, I like the thing of allowing my mind to wonder for my own invention. Rather challenging for oiling my thinking cap and which does land me in the zone of happiness whenever I come up with my invented dishes. Take this Nyonya Hot and Sour Noodles in Fish Soup which is actually the other door to Assam Laksa, and I have already previously opened two doors (Malaysian Sour Spicy Fish Soup Noodles & Penang Assam Laksa). 

Logically then, I decided I should open the third door to this Nyonya Hot and Sour Noodles in Fish Soup and like I have already told you, me doing it my cooking way Moreover, Nyonya cooking, or even Portuguese/Eurasian cuisines? What else should I say (Ayam Pongteh, Chicken Vindaloo, Assam Pedas & Mee Siam)? Needles to say, even noodles dishes (Mee Rojak, Mee Rebus, Laksam, Thai Fish Noodle Soup & Prawn Curry Laksa). Nyonya Hot and Sour Noodles in Fish Soup? Fabulously must be regarded  (Nyonya Steamed Fish, Nyonya Lam Mee & Nyonya Fish Sambal) as the number one up to another Assam Laksa. Fish broth, spiciness, sourness and herbs scented, do not discount a scoop of otak-otak or the gooey thick almost darkest brown in color our Malaysian shrimp paste (Sarawak Laksa, Singapore Laksa, Nyonya Curry Laksa & Prawn Curry Laksa).
For the broth
12 medium size fresh sardines - cleaned and do not remove the head.
1 inch lengkuas/galangal - crushed/smashed
1 lemongrass/serai - crushed/smashed
1 inch fresh turmeric/kunyit - crushed/smashed
2-3 dried tamarind/assam keping
Salt for taste

To assemble (as needed)
Noodles - blanched to soften ( I used mee hoon)
Red onion - sliced
Fresh pineapple pieces
Red/birds eye chilies - sliced/chopped
Salad leaves - sliced
Mint Leaves
Otak-otak/shrimp paste

Add all the ingredients for the broth with 1 liter of water.
Simmer over low heat till fish becomes soft and tender.
Remove from heat and drain the broth.
Flake fish and discard bones and heads. 
Add fish in broth, season with salt and continue to simmer.
Assemble noodles in a bowl and top with onion, mint leaves, pineapple and chilies.
Pour broth over and serve with a scoop of otak-otak/shrimp paste.

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