Auntie Ruby's Assam Laksa - 03 The RecipeFriday, December 16, 2011
I should pause to credit the recipe to my brother Clement and my sis-in-law, Mary from Ipoh. They love Assam Laksa and have taken the trouble to learn it from my Mum. Some of the beautiful pics here were taken by their daughter Japhia Wong. You can see through her lens that she is talented.
The preparation of the fish broth is described in greater detail here. For info on some of Assam Laksa special ingredients and how they are prepared, go here.
Auntie Ruby's Assam Laksa Recipe
To serve 15-20. Download the recipe in PDF here
Mackerel (Ikan Kembung)
1. Boil the fish for 5 minutes.
2. Debone the fish. (Detailed steps here)
3. Separate the heads and smash them.
4. Then along with the bones, add back to the pot of simmering stock.
5. Simmer for another 15 minutes.
blue ginger (galangal/lengkuas) ginger flower (bunga kantan)
lemon grass (serai)
yellow ginger (kunyit)
shallots (small red onions)
6. Soak the dried chilies in warm water
7. Blend along with the rest of the prepared ingredients into a smooth paste.
8. Add to the broth
tamarind paste (assam paste)
laksa leaves (daun kesum)
dried tamarind skins
dried shrimp paste (belachan)
2x2x1 in piece
9. Add the Assam water into the pot.
10. Add the rest of the ingredients to the pot and simmer for 45 minutes.
11. Adjust with chili paste, sugar and salt, to taste.
Finishing the broth
deboned fish meat
sugar and salt
Preparing the Noodles
Thick Rice Noodles
13. Blanched the noodles in boiling water for half a minute
14. Add the laksa broth, placing pieces of fish on top
Garnishing the bowls
red onions (sliced)
ginger flower (diced)
prawn paste (heh kou)
| || |
15. Add the garnishes and serve.
Alternatively, provide them as self-service at the dining table.
More water can be added later when you are adjusting the taste.
The broth will taste even better after a few hours or when left overnight. It need not be refrigerated if eaten within 2 days. The broth needs to be spicy enough or else it is not 'shiok.' You can add chili paste or chili padi (small chillies) to adjust the spiciness. Some parts of the fish preparation can be made easier if you use a stick blender. Pineapple will up the sweetness and tartness. The garnishes allows the diner to adjust his bowl of laksa further. For better presentation (and even taste), you can separate out the larger pieces of fish meat and reserve them for final garnishing instead of cooking them further in the broth.
As always, there are ways you can improve or adjust this, depending on whether it is just your family eating or you are cooking for a party. Unfortunately, this laksa don't go well with most other dishes. It will certainly kill your bottle of wine.
|Grab a chopstickful along with the prawn paste and garnishes and let it explode in your mouth. |
That is the way to enjoy this.
The best thing you should do after reading these 3 posts is to try it out. Remember that it will take many tries to produce it consistently well. Use the recipe as a guide and adjust according to your preference. Understand the underlying principles and you are on your way to making good Assam Laksa consistently.
This dish is well worth your effort. And for generations after - you will keep the tradition.