Assam Laksa Stock
Ingredients
- 600 gm: Flaked ikan kembong
- 50 gm: Tamarind, strained
- 3-4 stalks: Daun kesom (polygonum)
- Salt to taste
- Sugar to taste
- 4 litres: Water
- Spice Paste (grind together)
- 30 : Fresh Shallots
- 1 tsp: Belacan granules
- 2 stalks: Lemon grass
- 10 no: Dried chillies
- 10 no: Fresh chillies
- 1.5 cm: Lengkuas
- 0.5 cm piece: Fresh turmeric
- Mix water with tamarind and strain.
- Bring tamarind water to the boil. Put in spice paste and daun kesom.
- Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.
- Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
- Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of shrimp paste (har koe).
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