Yay, I finally converted this for cooking on the TMX. Penang Assam Laksa was voted No. 7 on the top 50 “foods worth travelling the world to gorge on”, in a recent CNN Go feature.
Penang Assam Laksa 4 servings
600 g fish (any oily fish for flaking)
1.25 litres of water
6 stalks polygonum# (Vietnamese mint)
3 stalks lemon grass, bruised
1 torch ginger flower, quartered
50 g tamarind paste ( I use those seeded, pasteurized ones that comes in little tubs)
8 dried chillies, soaked
8 fresh chillies. seeded
2 cm piece galangal, thinly sliced
2 cm piece turmeric (or 1 tsp ground turmeric)
2 stalks lemon grass. finely sliced
5 pips garlic
3cmX3cmX1cm piece toasted shrimp paste
2 tbs sugar
1 tsp salt
1 tbs fish sauce (optional)
˝ pineapple, sliced into small pieces
1 cucumber, julienned
1 young torch ginger flower, finely sliced
3 red chillies, seeded and finely sliced
2 big onions, finely sliced
200g cos lettuce, finely sliced
3 sprigs mint leaves
3 tbs black shrimp paste, dilute with some hot water
400 g of thick rice vermicelli, scalded
Fillet cleaned fish. Place fish fillets onto Varoma unit and fish bones into the basket.
Put polygonum, lemon grass and ginger flower into basket along with bones into TM bowl.
Add water and place Varoma unit with fish fillets on top to cook at Varoma temp, Sp 3 for 20 mins.
Set aside fish, leave to cool before flaking(check carefully for stray bones!). Strain the stock and set aside.
Put all the ingredients for the ground paste into TM bowl, blend at Speed 1-7 for 30 seconds. Scrape down and blitz at turbo for 20 seconds, 3 times or till finely ground, scraping down when necessary.
Add in the fish stock and tamarind paste, continue cooking at Varoma temp, Speed 2 for another 20 min before adding in the flaked fish and seasoning for a final stir.
To serve, put some noodles into individual bowls, garnish* and top with piping hot laksa gravy.
Note There is a reason why we sometimes call this# laksa leaf, cos the laksa cannot do without it!
* This list looks daunting but I personally think that it is a matter of individual taste as to what you would like for a garnish. My DH dislikes mint and the shrimp paste, so he leaves that out. I sometimes substitute rice vermicelli with spaghetti, fresh fish with canned sardines or tuna for an quick laksa.
Feel free to reduce chillies for less spicy laksa. Enjoy!