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Assam Laksa

shantihhh's picture
Laksa Assam is a very popular dish in both Malaysia and Singapore. It is often taken as a breakfast or a late night supper. If you want to make Laksa Assam the easy way useHup Loong Asam Laksa and for the fish, canned sardines and tuna.
Ingredients
  Salt To Taste
  Pepper To Taste
  Dried noodle 1 Pound
  Tamarind paste 1 1⁄2 Ounce
  Water 5 Cup (80 tbs)
  Herring 1 Pound
  Sugar 1 1⁄2 Tablespoon
  Laksa leaves/Fresh mint sprigs 8
  Wild ginger/4 inch fresh ginger 1
  Dried tamarind/Key lime juice 2
  Prawn paste 1 1⁄2 Tablespoon, mixed with 1 cup warm water
  Garlic 4 Clove (20 gm) (The following ingredients are to be ground or pounded together)
  Lemon grass 3 , thinly sliced (The following ingredients are to be ground or pounded together)
  Shallots 4 Ounce (The following ingredients are to be ground or pounded together)
  Turmeric root 1⁄2 Inch (The following ingredients are to be ground or pounded together)
  Chili paste 1 1⁄2 Tablespoon (The following ingredients are to be ground or pounded together)
  Belacan 2 Teaspoon, dried (The following ingredients are to be ground or pounded together)
  Cucumber 1⁄2 Large, shredded (Garnish with)
  Red onions 1 , sliced (Garnish with)
  Pineapple 1 Small, cut into thin strips (Garnish with)
  Mint leaves 6 (Garnish with)
Directions

To Prepare Gravy :
Using a mortar & pestle or blender, grind garlic, lemongrass, fresh turmeric, shallots, chili paste and belacan into a paste

Soak tamarind in 4 oz of warm water, squeeze and sieve into a saucepan - repeat 3 times with the same water, pour into a stockpot
Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds, asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15 min
Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is cooked,
about 15 min
Carefully remove fish from stock, let fish cool, remove & discard bones, flake the fish meat, set aside

Simmer stock uncovered for 20-30 mins to reduce and intensify flavor

Remove and discard the laksa leaves, wild ginger buds and dried tamarind skins [assam gelugur]

Add the cooked flaked fish meat to the stock
[with the fish meat added, it should be a light gravy-like consistency]

Taste for salt and add accordingly. Keep gravy hot on low heat, for serving

If using dried noodles, bring a pot of water to a rapid boil, parboil noodles until 'al dente'

Remove noodles from boiling water, immediately run under cold water to stop cooking, drain well

If using fresh rice noodles, use a sieve to blanch noodles in hot water briefly

Assemble individual serving bowls - put a handful of noodles in each bowl, ladle piping hot gravy over the noodles

Sprinkle a little of each garnishing on top - shredded cucumber, onion, mint leaves, torch ginger [optional] and Serrano chiles [optional]

Add a dollop of prawn paste [haeko or otak udang [optional] - and serve hot immediately

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Drink: 
Alcohol
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2
Story
The origin of the name "laksa" is not known. may originate from the Sanskrit word laksha (लक्ष), meaning "many" (in modern Hindi, lakh, or 100,000) and referring to the soup's many ingredients. Another theory traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. Assam laksa is a sour fish-based soup. Asam is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used. The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn paste.
Subtitle: 
Fish Curry Noodles

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3 Comments

Ganesh.Dutta's picture
Wonderful assam laksa recipe with great and informative recipe description. But this soup is how much healthy?
shantihhh's picture
If you sin the fish and don't use too many rice noodles it is very healthy.
Paul Blazey_Urbanglobe's picture
Hey looks really nice! I posted a link for this one, just to show some spicy love...keep up the good work!