How to make Assam Laksa (Granny's Recipe) скачать в хорошем качестве

How to make Assam Laksa (Granny's Recipe)

How to make Assam Laksa, as my grandma used to make it | Turn on captions for instructions Ingredients: 1 can sardine 1kg fresh fish (mackerel or ikan selar) 1kg laksa noodles (boil, rinse in cold water and set aside) 200g tamarind paste (assam) 50g polygonum leaves (vietnamese coriander/daun kesum) 1 tbsp salt (or more to taste) 2 tbsp sugar (or more to taste) 3 litres water A: Blend and set aside: 30g dried chillies, soaked 50g galangal 100g lemongrass 200g shallots 300g yambean 300g potatoes (blend separately) B: Garnish 1 torch ginger bud (bunga kantan), retain stalk 200g onions, slice finely 150g mint leaves, retain stalk 2 cucumbers, strips 1 pineapple, strips 3 tbsp prawn paste, dilute with 6 tbsp warm water Method: 1. Prep your fresh fish, steam in water and debone after cool down. Save the water after steaming. 2. Cut ingredients A and B 3. Blend dried chillies, galangal, lemongrass, shallots and yambean, set aside. 4. In a separate blender, blend potatoes. 5. Add the first blended ingredients to a pot, add in water, season with salt and sugar (you may add more to taste) 6. Add torch ginger bud stalk, mint leaves stalks, polygonum leaves and tamarind paste. 7. Boil over medium heat, when boiling lower the heat and keep boiling for half an hour, stirring occasionally. 8. Remove all leaves and stalks from the soup. 9. Pour fresh fish meat and water into the pot, followed by the can of sardine. 10. Add in blended potatoes, add more tamarind paste to taste. 11. Boil for a further 5-10 minutes. 12. In a separate wok, boil laksa noodles until soft and drain. 13. Plate your dish with ingredients B and serve with prawn paste if desired. Enjoy!