Assam Laksa Perak/Penang

Assam Laksa Perak.jpg

Assam Laksa Perak 1.jpg

Ingredients
1.5 kg Ikan Kembong – Steamed and deboned, set aside
2 stalks Bunga Kantan
A bunch of Daun Kesom
15 pieces assam keping
1.5 kg laksa beenhoon
2.5-3 litre
Salt and sugar to taste

Blended Ingredients
15-20 dried chilli -soaked in hot water till sodr
8 shallots
2 inch belacan
60 ml water

Toppings
lettuce leaves – shredded
cucumber – shredded
Hard boiled egg – halved
1 cup pudina leaves
2 big red onion – sliced
Red/green chilli padi – sliced thinly
Calamansi – halved
Hae ko – optional
Pineapple – optional

Method
1) Blend the fish bone and head with water, strain and pour into a pot with boiling water. Add in kesom leave, bunga kantan, assam keping, and blended ingredients, bring to a boil. Once it boils, lower heat and simmer for 20 minutes over low heat.
2) Blend 1/2 of he fish meat finely and the half, coarsely blend. Put them into the stock and simmer for about 15 minutes. Season with salt and sugar, taste accordingly and adjust to your preference.
3) To serve, place some scalded laksa noodle in a bowl, ladle with gravy and topped with shredded ingredients, eggs, onons, chilli padi, pineapple, calamansi and  hae ko .

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