20 Sep 2016
Assam Laksa Recipe
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A flavorful, tangy, and spicy Malaysian fish based rice noodle soup.
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:
- To make the soup base, blend the shallots, garlic, ginger, lengkuas, lemongrass, red chillies, dried chillies and shrimp paste
- Mince the mackerel and sardines together
- In a pot, add 1 litre of tamarind juice and bring to a boil
- Bring soup to a simmer and add the soup base, slices of asam keping and some of the sliced pineapple
- Simmer for 20 minutes and season with fish sauce and white pepper
- Continue to simmer till the soup thickens
- To serve, add Xndo Zero Noodles to a bowl, add minced fish and pour in the hot soup
- Garnish with to your preference and serve hot
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