Tuesday, May 01, 2007
Assam Salmon and Prawns Laksa Noodles
Made one of my favorite Penang Assam Laksa using Thai Stick Noodles that is normally used for pad thai noodles instead of the traditional rice vermicelli. Also used salmon instead of mackeral which are more commonly found in the region. Used Cecilia Tan's recipe that included a ground mixture of shallots, lemon grass, kunyit (turmeric), dried and fresh chillies, belacan, assam keping (tamarind), and lime leaves. The broth was made with boiling the fish and shrimp, then removing both before adding the ground ingredients to the stock. Return to boil, and simmer for 1 hour, adding more water if necessary. Serve by adding assam laksa broth to cooked thai stick noodles and garnishing pineapple, cucumber, chillies, mint leaves and fried shallots if desired.