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Receta Assam Laksa

by Navaneetham Krishnan

Ingredientes

For the broth/soup 15 pieces of kembong/mackerel fish 3 pieces of dried tamarind/asam keping (can be replaced with tamarind juice) 1 lemon grass/serai - crushed 1 small ginger bud - sliced thinly 1 inch galangal/lengkuas - crushed 1/2 litre water salt to taste

For garnishing (depending on the quantity you prefer) Laksa noodles or mee hoon - blanched Pineapple pieces - sliced thinly Cucumber - sliced thinly Red onion - sliced thinly Mint leaves Red chillies - sliced thinly Otak udang/shrimp paste

Direcciones

1. Into a pot, add fish and pour about 1 1/2 litre water.
2. Let it simmer until fish is tender and soft.
3. Remove fish and let it cool down.
4. Carefully pick out bones, head and all inner gadgets from fish.
5. Gently flake the meat.
6. Drain broth and pour back into the pot.
7. Add fish with the rest of the ingredients for the broth.
8. Continue to simmer to a boiling point.
9. To serve, add noodles in a bowl and pour the broth over.
10. Top up with garnishing ingredients and a spoon of otak udang/shrimp paste.

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