Authentic Penang Assam Laksa Recipe

I received a request from Josephine, to publish this Assam Laksa Recipe. This recipe is from my old notes and it has been a while since I last cook Assam Laksa. Lazy to peel the fish, ha ha!

Blend

Galangal (lengkuas), 2”x2”x2”
Serai (lemon grass), 3pcs
Dried Chillies, 5pcs
Shallots, 10 pcs
Fresh Turmeric, 1” length
Fermented Shrimp paste (belacan), 1”x 1”x1”
Wild ginger bud, 1 pc

Assam Laksa Soup

Water, Seven bowls
Ikan Kembong (Indian Mackerel), 5 pcs
Polygonum (Daun Kesom), 15 stalks
Sugar, 2 table spoon (or to taste)
Salt to taste
Dried Assam Keping, 5 pcs (or 3 table spoon of assam jawa mixed in water) (or to taste)

Bring the water to a boil and add the blended ingredients. Add daun kesom(polygonum), assam keping, sugar, ikan kembong and salt to taste. Take out the ikan kembong when it is soft. Remove the flesh from the kembong and put back the flesh into the soup.

Garnishing and Laksa Noodles
Laksa noodles, 1 packet, scalded in boiling water.
Cucumber, 1 pc, slice thinly \
Onions, 2pcs, slice thinly
Wild Ginger Bud, 1 pc, slice thinly
Lettuce, 1 bunch, cut in to strips
Mint leaves, 1 bunch, remove twigs
Bird Eye Chillies, 10 pcs, slice thinly
Shrimp paste (otak udang), 3 table spoon, mixed with ¼ cup of hot water.

Put laksa noodles in a bowl. Pour the hot soup over the noodles and garnish it according to taste. Happy cooking!