February 13, 2010

Nyonya Assam Laksa

Honestly, the origin of the name "laksa" is unclear. One theory says it is referring to a type of vermicelli. Second theory says that "laksa" may also be derived from the meaning "spicy sand" due to the dried prawns which make the gravy taste extremely sandy. Well just THEORY ! There are many version of Assam Laksa depending where you are eating; Kedah, Johor, Ipoh, Sarawak...& not forgetting the famous Penang Assam Laksa.

The recipe I am sharing with you is the Penang Assam Laksa,....Nyonya Style,....this is not the Nyonya Laksa or what they called Laksa Lemak.

This recipe is from a typical nyonya auntie from Penang. Interesting !..., the differences between this Nyonya Assam Laksa and the one you get it from the Penang hawker stalls are; the is the colour is a bit yellowish, strong aroma & taste from the shallots, lemongrass, turmeric,...etc. BUT...taste good.

Try this for change !

First prepare the laksa paste; shallots, turmeric, lemongrass, galangal, garlic, dried chillies & belachan. Blend together till become paste.

Cut and clean the fish. Bring water to boil, add the fish. Boil for approximately 5 minutes. Remove the fish and let it cool down before you flake it. Boiled the remaining bones again for another 5 minutes. Strain the fish stock into new/clean pot. 

Add the laksa paste ingredient, tamarind juice, tamarind peel & polygonum leaves, and cook over low heat for 30 minutes. Then add the fish flake boiled for another 5-10 minutes. Salt and sugar to taste.

Serve with toppings; slice pineapple, cucumber, onion, lettuce leaves, ginger flower, mint leaves & final touch...prawn paste (Har Ko).

Serving for 6paxs


200g (15)Shallots
10g Dried Chillies, soaked
50g Galangal
50g Turmeric
60g 2-3 Stalks Lemongrass
10g Garlic
15g Belachan

800g Mackerel (Kembung Fish)
2Liters Water
40g Polyganum Leaves (Daun Kesom)
20g 2 Stalks Lemongrass, Bruised
150g Tamarind Pulp (Assam Jawa)
5g Tamarind Peel (Assam Keping)

300g Cucumber, cut into thin strips
100g Lettuces Leaves, cut into thin strips
40g Mint Leaves
200g (1/2) Pineapple, cut into thin strips
50g Ginger Flower (Bunga Kantan), sliced finely
5tbsp Prawn Paste (Har Ko), mixed with hot water
300g Laksa Noodles, scalded
1tbsp Salt, or to taste
1tbsp Sugar, or to taste

February 1, 2010

Fuzhou Red Wine Stewed Chicken

Another Fuzhou's wonderful creation....the secret all liaise within the potent Fuzhou Red Wine !

Check out this tasty simple to do recipe....

Preparation: Chicken (Blanched with boiling water), Ginger (Sliced), Fuzhou Red Wine, Black Fungus (Soaked) and Coriander Leaves. 

Heat up the claypot. Add oil and saute the ginger till fragrant, then throw in the chicken. Stir fry for

Add water and let it come to a boil. Lower the heat and let it simmer for 20min. Add the Black Fungus and pour in the Red Wine.

Season with Salt and Pepper. Garnish with the Coriander Leaves.

Serving for 2 paxs

500g (1/2) Village Chicken, blanched with Boiling Water
10g Ginger, sliced
5g Black Fungus, soaked 
5g Coriander Leaves
1tsp Salt
1/4tsp Pepper
1tbsp Oil 
1cup Water
1/2cup Red Wine