Friday, January 7, 2011

Ipoh Assam Laksa

Ipoh Assam Laksa
   Ingredients    :

   11/2             pound sardine fish or ( indian mackerel, cleaned)
   1                  small can sardine fish
   3                  ounces tamarind paste ( add in another 3 ounce if you don't have tamarind skins)
   3 - 5             pieces dried tamarind skins ( assam gelugor)
   3 - 5             teaspoon sugar
   4 - 6             cloves garlic ( peeled)
   6 - 8             bulbs shallot (peeled and smashed)
   4 -6              stalks lemon grass (trim and smashed)
   1/2               teaspoon salt
   12                sprigs laksa leaf ( polygonum odoratum )
   1                  galangal,  ( blue ginger, substitute with 2 inches ginger if don't have galangal)
   2                  tablespoon thick shrimp paste (har ko, mix with 2/3 cup water)
   7                  cups water
   21/2             tablespoon chili paste ( i used chili paste with soya bean oil)
   1                  tablespoon belachan ( shrimp paste)
   1                  pound pre-cook rice noodle (beehoon or lai fun)

   Garnishing     :

    1                 cucumber ( washed, thinly shredded)
    1                 piece of pineapple ( cut thin slices)
    1                 whole red onion ( peeled and finely slice)
    10               fish ball ( pre-cooked)
    2                 tablespoon thick shrimp paste ( har ko, dilute in 2/3 cup water)
    A few sprigs mints leave

    Methods    :

    Use a mortar or food processor to blend garlic, shallot and lemon grass and galangal ( Blue ginger). 
    Set the mixture aside.
    Washed and dump in the tamarind skins into the 7 cups of water to soak. Mix tamarind paste with
    2/3 cup water.
    Heat the wok or deep skillet medium to low with 2 teaspoon of oil, add in the belachan (shrimp paste)
    and quickly fry and mix it well. Pour in the 7 cups of tamarind skins water and bring it to boil. 

   Add the blended mixture, 2/3 cup tamarind paste water, small can sardine, sprigs leaf ( polygonum
   odoratum ), 21/2 tablespoon chili paste. Boil it to boil for 20 minutes, add in the whole fresh sardine
   fish or ( indian mackerel), immediately adjust the heat to low. Simmer the fish for another 20 minutes,
   Gently remove the fish from stock, leave it to cold and discard bones, flake the fish meat and set aside.

   Close lid and simmer the stock on low for another 30 - 45 minutes. Remove and discard sprigs laksa
   leaf and tamarind skins. Add in the cooked flake fish meat into the stock, add salt and sugar to taste.

  Into a deep soup bowl to serve, place a handful of  cooked rice noodle (beehoon) or lai fun ( laksa 
  noodle)in it and heat it in the microwave for 50 seconds. Pour in 1 or 2 ladler full of laksa soup just 
  enough to cover the noodles. Sprinkle shredded cucumber, onion, pineapple and mint leave, a little of 
  each garnishing on top. Put in the fish ball and don't forget to add a spoonful of shrimp paste.
  Yummy!!  sweet and sour Ipoh Assam Laksa is serve. Eat while its hot.



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