AS­SAM LAKSA

Food and Travel (Singapore) - - Cook's Basics -

Prep 10 mins • Cook 1 hrs • Serves 8-10

1L wa­ter 1kg mack­erel (ikan kem­bong), rinsed 300g asam paste,mix with 1 litre wa­ter, drain

and re­tain asam wa­ter 5g laksa leaves 1.5kg Chi­nese lai fun (laksa noo­dle), blanched

FOR THE LAKSA SPICES (BLEND WELL)

250g shal­lot 2 white onion 5 stalks lemon­grass (use only the white part) 2 stalks torch gin­ger, sliced 1cm cube bela­can 50g dried chilli, de­seeded) 20 chilli padi

FOR THE SEA­SON­ING

5 tbsp sugar 1½ tsp salt

FOR THE CONDI­MENTS

1 cu­cum­ber, shred­ded 2 red onions, shred­ded some let­tuce, shred­ded some prawn paste (hei goh)

1 Bring wa­ter to a boil, Add mack­erel and boil un­til cooked. Re­move and ex­tract flesh. Mince and set aside. Re­tain fish stock. 2 Pre­pare Asam Laksa Broth: In a big pot, add laksa spices, as­sam wa­ter and laksa leaves. Bring to a boil for about 20 mins. Add fish stock, boil for another 10 mins. Add minced fish and boil for 20 mins. Add sugar and salt to taste. 3 Place laksa noo­dles in a bowl. Pour in hot as­sam laksa broth. Top with Condi­ments. Serve with a spoon­ful of prawn paste.

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