August 7, 2010

Assam Laksa (Kedah Version)

Dunno exactly what to call it,...the Malay version or Kedah Laksa.

The differences...compared to Penang Assam's much sour, whereas, Penang version is on the sweet side. To add to that, they tend to blend the fish into a thick paste.

Check out the Assam Laksa Kedah version !

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

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

Add the laksa paste ingredients, tamarind juice, tamarind peel & polygonum leaves, and boiled for 20min. Then add the fish flake simmer for another 30min. Salt and sugar to taste.

How to serve....add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup in.

Remember to serve with a spoonful of prawn paste (Har Ko).


100g Shallots
30g Fresh Red Chillies
5g (10) Dried Red Chillies, soaked
30g Galangal
20g Turmeric
20g Stalks Lemongrass
10g Garlic
30g Belachan, toasted
500g Mackerel
2Lit Water
20g Polyganum Leaves (Daun Kesom)
10g Stalks Lemongrass, bruised

100g Tamarind Pulp, soaked in water
10g Tamarind Peel
250g Cucumber, cut into thin strips
100g Lettuces Leaves, cut into thin strips
50g Mint Leaves
50g Ginger Flower, sliced finely

5tbsp Prawn Paste, mixed with hot water
300g Laksa Noodles, scalded
2tsp Salt, or to taste 

2tsp Sugar, or to taste