Assam Laksa recipe on MalaysianFood.net

[ Noodles in Tangy Fish Gravy ]

INGREDIENTS :

2 lb fresh or dried thick round rice noodle

3 oz tamarind paste

10 cups water

2-2½ lb fresh wolf herring [ikan parang] or Spanish mackerel - cleaned, kept whole

3 heaped tbsp sugar

salt and pepper

14 sprigs laksa leaves [Vietnamese mint or polygonum odoratum] [Substitute: fresh mint sprigs]

2 wild ginger buds [bunga kantan] [Substitute: 4 inch fresh ginger]

4 pieces dried tamarind skins [asam gelugor] [Substitute: ½ cup key lime juice]
3 tbsp prawn paste [haeko - pronounced 'hey-ko', otak udang in Malay], mixed with 1 cup warm water [optional]
6-8 garlic
5 stalks lemon grass, thinly sliced
8 oz shallots
1 inch fresh turmeric root [lengkuas]
3 tbsp or to taste, chili paste
1½ tbsp belacan, also spelt belachan or blacan [dried shrimp paste]

[Items in red to be ground or blended]

Ingredients for Garnishing :

1 large seedless cucumber, skinned and thinly shredded

2 red onions, very finely sliced

1 fresh pineapple, cut into thin strips [Substitute: 4 or 6 oz canned pineapple]

10 sprigs fresh mint leaves, stems discarded

1 torch ginger [bunga kantan], finely chopped [optional]

4 red Serrano chilies, seeded and finely sliced [optional]

Prawn paste [locally called haeko, or otak udang, in Malay] [optional]

Cook's Note : haeko [pronounced 'hey-ko'] [spelling varies] or Prawn Paste [Otak Udang, in Malay] is made much like belacan; but is different in consistency and tastes a little sweet. It's black in color with a thick consistency like molasses.





	To Prepare Gravy : Using a mortar & pestle or blender, grind garlic, lemongrass, fresh turmeric, shallots, chili paste and belacan into a paste Soak tamarind in 8 oz of warm water, squeeze and sieve into a saucepan - repeat 3 times with the same water, pour into a stockpot Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds, asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15 min Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is cooked, about 15 min Carefully remove fish from stock, let fish cool, remove & discard bones, flake the fish meat, set aside Simmer stock uncovered for 20-30 mins to reduce and intensify flavor Remove and discard the laksa leaves, wild ginger buds and dried tamarind skins [assam gelugur] Add the cooked flaked fish meat to the stock [with the fish meat added, it should be a light gravy-like consistency] Taste for salt and add accordingly. Keep gravy hot on low heat, for serving To Prepare : If using dried noodles, bring a pot of water to a rapid boil, parboil noodles until 'al dente' Remove noodles from boiling water, immediately run under cold water to stop cooking, drain well If using fresh rice noodles, use a sieve to blanch noodles in hot water briefly Assemble individual serving bowls - put a handful of noodles in each bowl, ladle piping hot gravy over the noodles Sprinkle a little of each garnishing on top - shredded cucumber, onion, mint leaves, torch ginger [optional] and Serrano chilies [optional] Add a dollop of prawn paste [haeko or otak udang [optional] - and serve hot immediately