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Assam Laksa
Assam Laksa is a vibrant and aromatic Malaysian dish, celebrated for its tangy fish broth and layered flavors. Originating from the Peranakan culture, this dish combines the rich heritage of Malay and Chinese culinary traditions. With its refreshing toppings of cucumber, pineapple, and mint, Assam Laksa is not only a feast for the palate but also a colorful presentation that entices the eyes. Each bowl is a harmonious blend of spicy, sweet, and sour notes, making it a beloved comfort food across Malaysia.
Ingredients
- Mackerel
- 2 fillets
- Water
- 4 cups
- Tamarind paste
- 2 tablespoons
- Dried red chilies
- 5-6, soaked in hot water
- Shrimp paste
- 1 tablespoon
- Galangal
- 1-inch piece, sliced
- Lemongrass
- 1 stalk, chopped
- Kaffir lime leaves
- 4, torn
- Fish sauce
- 2 tablespoons
- Sugar
- 1 tablespoon
- Rice noodles
- 8 ounces
- Cucumber
- 1, thinly sliced
- Pineapple
- 1 cup, diced
- Mint leaves
- 1/4 cup, for garnish
- Red onion
- 1, thinly sliced
- Chili paste
- to taste
- Lime
- 1, cut into wedges
Instructions
- In a large pot, bring 4 cups of water to a boil. Add the mackerel fillets and cook for about 10 minutes until cooked through. Remove the mackerel from the pot and set aside to cool.
- Once cooled, carefully remove the skin and bones from the mackerel, and flake the flesh into bite-sized pieces.
- In a blender, combine the tamarind paste, soaked dried red chilies, shrimp paste, galangal, lemongrass, and kaffir lime leaves. Blend until smooth to create a fragrant spice paste.
- In a separate pot, heat a tablespoon of oil over medium heat. Add the blended spice mixture and sauté for a few minutes until fragrant.
- Carefully add the fish broth (from cooking the mackerel) to the pot and bring to a gentle simmer. Stir in the fish sauce and sugar, and let it simmer for 20 minutes, allowing the flavors to meld.
- Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
- To serve, divide the cooked rice noodles into bowls. Ladle the hot fish broth over the noodles.
- Top with the flaked mackerel, cucumber slices, diced pineapple, mint leaves, red onion, and a dollop of chili paste.
- Serve hot with lime wedges on the side for drizzling. Enjoy this delicious and authentic Assam Laksa!
Tips
- For a vegetarian version, substitute the mackerel with tofu and use vegetable broth.
- Adjust the spice level by adding more or less chili paste according to your taste.
- You can also add boiled eggs or bean sprouts for additional texture.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 40 minutes Calories: 450 Fat: 15g Carbs: 55g Protein: 30g Sodium: 800mg Sugar: 8g
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