亚参叻沙 (Penang Assam Laksa)

Ingredients:

A)

• 1kg Mackerel Fish (Kembong)
• 4 litre Water

B)

• 1 inch Galangal
• 2 pcs Bunga Kantan
• 4 stalks Lemongrass
• 1 pc Tumeric
• 15 pcs Shallots
• 30 pcs Dried Chilies

C)

• 1 bowl Tamarind Paste
• 1 bowl Daun Kesum
• 2 pcs Dried Tamarind Skin
• 1.5 tbsp Sugar
• 0.5 tbsp Salt

D) 

• Dried Laksa Noodles (bring a pot of water to boil, parboil noodles until 'al dente', drain well)

Garnishing:

• Mint Leaves
• Pineapple, cut into small pieces
• Onion, sliced thinly
• Cucumber, sliced and cut into small stripes
• Shrimp Paste, sliced thinly
• Red Chilies, sliced thinly

Methods:

1. Put the water in a pot, bring to boil. Add mackerel and cook well. Take out the fish and debone. Keep the fish stock.
2. Put all the ingredients B in a blender. Blend and add to fish broth.
3. Put the tamarind paste in a bowl, add some hot water to soften the tamarind. Discard the seeds.
4. Add ingredients C into the stock. Let it simmer for about 20-30 minutes. Add the salt and sugar. Off the heat.
5. In a serving bowl, add in laksa noodles and garnish with mint leaves, pineapple, onion, red chilies and cucumber. Pour hot gravy over the noodles. Drizzle with shrimp paste and serve immediately.