Assam Laksa Recipe

Ingredients:

• 500g shallots
• 1 whole bulb, garlic, peeled
• 1 thumb-sized knob, ginger
• 1 thumb-sized knob, lengkuas/galangal
• 2 stalks, lemongrass
• 3 red chillies
• 5 to 8 dried red chillies, cut and boiled till soft
• ¼ packet, shrimp paste
• 100g tamarind paste, diluted with 1 litre of water. Strain
• 2 slices, asam keping (substitute with 2 tsp tamarind paste)
• 3 mackerel fish, boiled and deboned
• 1 can, sardines in tomato sauce
• Fish sauce and pepper to taste

Garnish and toppings:

• 1 pineapple, skinned and sliced into strips
• Laksa leaves, thinly sliced
• Mint leaves
• Beansprouts, blanced
• Thai basil leaves
• Shallots, thinly sliced
• Cucumber, shredded
• Quail eggs
• Shrimp paste
• 1 packet Xndo Zero Noodles per person

Directions:

1. To make the soup base, blend the shallots, garlic, ginger, lengkuas, lemongrass, red chillies, dried chillies and shrimp paste
2. Mince the mackerel and sardines together
3. In a pot, add 1 litre of tamarind juice and bring to a boil
4. Bring soup to a simmer and add the soup base, slices of asam keping and some of the sliced pineapple
5. Simmer for 20 minutes and season with fish sauce and white pepper
6. Continue to simmer till the soup thickens
7. To serve, add Xndo Zero Noodles to a bowl, add minced fish and pour in the hot soup
8. Garnish with to your preference and serve hot