Difference between revisions of "Assam Laksa Stock"
RealRecipes (talk | contribs) m (Text replace - "Category:Shrimp Recipes" to "Category:Shrimp Recipes Category:Seafood recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Galangal ([^cC])(.*)\]\]" to "Category:Galangal cuisine Category:$1$2 Recipes") |
||
| Line 40: | Line 40: | ||
[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
| − | [[Category:Galangal Recipes]] | + | [[Category:Galangal cuisine]] |
| + | [[Category:Recipes Recipes]] | ||
[[Category:Lettuce Recipes]] | [[Category:Lettuce Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
[[Category:Seafood recipes]] | [[Category:Seafood recipes]] | ||
Revision as of 10:09, 9 May 2012
Description
- Ethnicity - Assamee, North East Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 600 g flaked ikan kembong
- 50 g tamarind, strained
- 3 – 4 stalks of daun kesom (polygonum)
- salt to taste
- sugar to taste
- 4 litres water
Spice Paste (grind together)
- 30 shallots
- 1 tsp belacan granules
- 2 stalks lemon grass
- 10 dried chilies
- 10 fresh chilies
- 1.5 cm lengkuas
- 0.5 cm piece fresh turmeric
Directions
- Mix water with tamarind and strain.
- Bring tamarind water to the boil. Put in spice paste and daun kesom.
- Add salt and Sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.
- Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
- Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of Shrimp paste (har koe).
