Assam Laksa

Serves: 25

Assam Laksa Paste 
**Blend everything below in a food processor/blender until it's fine and turned into paste. 
15 shallots 
10 cloves garlic
1 inch of Lengkuas
2 ginger torch flowers (bunga kantan) 
5 stalks lemongrass
3 fresh red chillies
1.5 cups of chilli boh, as preferred
2 inches of belacan
Dash of white pepper

The Soup Base
Assam Laksa Paste 
Ikan Kembung/Selar
Daun Kesom
Peppermint Leaves
1 Ginger Torch Flower (Bunga Kantan)
2 Lemongrass
6 Dried Tamarind Skin (Asam Keping) 
Tamarind Juice, to taste
Brown Sugar, to taste
Salt, to taste
Soy Sauce, to taste

Cucumber, cut into strips
Red Onion, cut into strips
Pineapple, cut into strips
Mint leaves
Bird's Eye Chilies, chopped
Sweet Shrimp Paste (HeiKo)

Thick Rice Noodles

  1. Use a regular sized pot. Fill with 3/4 full water n put to boil.
  2. Once the water starts boiling, add in the washed Ikan Kembung/Selar. It should be cooked in under 10 minutes. Scoop out n leave to cool for deboning. When manageable, debone the fish and break up the fish flakes coarsely. Set aside. **More fish, soup will turn up sweeter and nicer. Use at least 2 kg for big pot.
  3. Clean a bunch of Daun Kesum and mint leaves, inclusive sprigs. Put everything into the same pot as in 02 and continue boiling the soup over medium heat for at least 30 minutes to an hour. Strain n remove the leaves from the soup n continue to boil the soup over low heat. 
  4. Split 1 ginger torch flower into half with a portion of branch still attached, put into the boiling soup.
  5. Bruised 2 lemongrass and put into the soup pot along with some daun kesum- leaves only without the sprigs.
  6. Wash and put 6 pieces of dried tamarind skin into the soup pot as well and continue to simmer.
  7. Prepare 1 bowl of tamarind juice and add to the soup to boil.
  8. Pour all the blended Assam Laksa paste into soup pot. Continue to boil over low to medium heat for about an hour.
  9. Add a can of Sardines - mashed up the fish and pour everything in the soup along with the fish flakes from 02. 
  10. Let the soup continue to simmer, stirring occasionally for a further 10 minutes before you season to taste.
  11. Before you season, it's IMPORTANT TO FIRST TASTE THE SOUP as it is. Adjust according to taste.
  12. Once done, turn off the heat or let it continue boiling over low heat (stirring occasionally to avoid fish flakes getting charred at bottom of pot)
  13. Top noodles with vegetable toppings that has been cut into strips and sweet shrimp paste(Heiko)
Key flavors for Assam Laksa
  • Sweetness - Generous amount of brown/white sugar
  • Sourness - Dried tamarind skins and tamarind Juice
  • Saltiness - Salt and Light Soya Sauce

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