I find that this Laksa Kedah quite resembles Penang Assam Laksa, i also think it's a quickie way to make assam laksa at home. Though i enjoy eating laksa a lot, i will never thought of doing it at home cos i find that
there's usually a lot of work or a long list of ingredients required to make a delicious pot of laksa. Although the broth here tastes quite like assam laksa, the condiments are a little different from the usual Penang Laksa. I referred to a few recipes from the internet and noticed that Laksa Kedah usually comes with hard boiled eggs and some local herbs like daun selom and daun gajus. I couldnt get daun gajus at that time when i made this so i left that out. Also instead of those chunks of fish that comes in the soup like Penang laksa, the fish meat here are blended or mashed till almost fine. Quite a nice bowl of assam laksa if you ask me.
|the condiments and the laksa broth|
Recipe ( from here and reference from resepi.mesra.net and here )
3 whole fish ( i used mabong, mackarel), cleaned and marinate with a little salt
7 dried chillies
1/2 big onion
1 clove garlic
some laksa leaves ( daun kesom )
2 stalks torch gingerbud ( bunga kanthan ), halved each
2 pieces asam keping ( tamarind), i soaked in hot water for a few mins
belachan ( shrimp paste)
2 stalks lemongrass, bruised
2.5tsp or more if needed
ajinomoto ( optional )
hard boiled egg
daun selom, shredded
1. Blend or pound dry chillies, onions, garlic and belachan. In a wok, add water and all the blended or pounded ingredients, laksa leaves, lemongrass and the torch gingerbud and bring it to a boil.
2.Add in the fish and the assam keping, simmer at medium low heat for 10 minutes.* alternatively, you can choose to boil the fish first to cook, then remove its meat.
3.Remove the fish. Remove its meat, mash it a little , discarding the bones and put the mashed meat back into the broth and let it boil again for another 10 minutes. Add ajinomoto ( if using ).Meanwhile, cook the laksa noodles in another pot.
4.Serve laksa with the shredded cucumber, sliced onions, daun selom, cut chillies and serve in broth.