Assam Laksa for that extra kick
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A friend suggested I try out kick-boxing. It turns out that Muay Thai can be very draining. But, after a while, I actually feel better. Yay! Stronger bones.
The coach, however, says I need to take in more protein to help muscle repair. I looked back at him. He rolled his eyes to the sky and said, "Assam Laksa ... it is low in fat, high in protein and has moderate amount of complex carbohydrates. Remember, eat up your vege ... cucumber and pineapple are good for you."
My thoughts wandered back to that assam laksa meal I had with Mr Tan and Mr Sim at Penang Island early this year when we attended a conference organised by Incorporated Society of Planters. Strangely, at that time, Mr Sim also reminded me to eat up my vegetables.
ASSAM LAKSA
6 fish fillet (mackerels)
8 cups of water
5 pieces of assam keping (peeled tamarind)
Laksa noodles
8 cups of water
5 pieces of assam keping (peeled tamarind)
Laksa noodles
Spice Paste:
15 dried red chilies
5 fresh red chilies
8 small shallots
1 inch galangal
2 tablespoons belacan (shrimp paste)
1 stalk lemon grass
5 fresh red chilies
8 small shallots
1 inch galangal
2 tablespoons belacan (shrimp paste)
1 stalk lemon grass
Tamarind Juice:
a fistful of Tamarind paste and seeds
2 cups of water
2 cups of water
Seasonings:
1 teaspoon salt or to taste
2 tablespoons sugar or to taste
2 tablespoons sugar or to taste
Garnishing:
1 cucumber
1 bunch of mint leaves
1 bunch of polygonum leaves (daun kesom)
1 bunga kantan/torch ginger flower (cut into small pieces)
1 red onion
1 lettuce
1 red chilli
1 small pineapple (cut into short strips)
1 bunch of mint leaves
1 bunch of polygonum leaves (daun kesom)
1 bunga kantan/torch ginger flower (cut into small pieces)
1 red onion
1 lettuce
1 red chilli
1 small pineapple (cut into short strips)
Condiment:
Heh Ko/Prawn Paste
Method:
1. Clean the fish, remove scales and guts. Bring 8 cups of water to boil. Add in the fish and boil for 10 minutes. Transfer the cooked fish out into a bowl and let it cool. Strain the fish stock, add in the peeled tamarind and polygonum leaves. Let it simmer.
2. Separate the fish fillet and discard the bones. Put the fillet back into the stock, cover the lid and lower the heat.
3. Use a food processor to grind the spice paste. Heat up the wok and saute the spice paste in palm cooking oil for 5 minutes or until it smells aromatic. Transfer the spice paste into the boiling stock.
4. Extract the tamarind juice and add into the stock. Strain the tamarind juice and keep the seed. Repeat many times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. For seasoning, add salt and sugar to taste.
5. In a serving bowl, add in the laksa noodles and garnish with vegetables and pineapple pieces. Pour the fish broth into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.
Serves 3.
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