Penang Assam Laksa

t is aromatic, intense and a party of flavours. The soup is wonderfully fishy from mackerel, sour from tamarind and lemongrass, as well as salty, spicy and sweet.

Ingredients

• 600 gms of mackerel
• 6 cups (1.5L) water
• 3 sprigs polygonum leaves (daun kesum)
• 2 ginger buds, sliced
• 4-5 pieces asam keping, (dried tamarind slices)
• 5 tablespoons (75ml) tamarind juice
• 600 gms thick rice noodles (laksa noodles)
• Salt and sugar to taste
• ♥♦♥♦Spice Blend: 10 shallots
• 2 lemongrass
• 2.5 in fresh galangal
• 5 dried chilies, soaked in water, discard seeds
• 3 fresh red chilies
• 1 teaspoon dried shrimp paste
• ♥♦♥♦Garnish: 1/2 fresh pineapple, sliced in small pieces
• 1 medium cucumber, cut in matchstick slices
• 2 large red onions, sliced thinly
• 3 red chilies, sliced
• a few sprigs of mint leaves, torn
• a few sprigs of polygonum leaves, shredded
• Black prawn paste condiment (petis)

Directions:

Simmer the cleaned whole fish in a pot of water until cooked.

Remove fish and let cool before separating the flesh from the bone.

Flake the flesh in small pieces.

Strain the stock and add to the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste.

Blend the spice paste ingredients until fine.

Add to the stock along with the Assam keping.

Simmer for 20-30 minutes and the soups thicken slightly then add salt to taste.

Blanch the laksa noodles in boiling water, drain and set aside.

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