Dive into the vibrant world of Malaysian cuisine with our tantalizing "Dreams of Assam Laksa: Spicy Noodle Soup"! This aromatic dish is a symphony of flavors that will transport your taste buds straight to the bustling streets of Penang. Imagine slurping up silky rice noodles enveloped in a rich, spicy broth, brimming with tender mackerel and fresh garnishes. Whether you’re a seasoned chef or a curious home cook, this recipe promises to be a delightful adventure in your kitchen. Ready to impress your family and friends with a dish that’s both comforting and exotic? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Malaysian
Serves: 4 servings
Ingredients
- 200g rice noodles
- 300g mackerel, cooked and flaked
- 1 onion, blended
- 2 tbsp shrimp paste
- 3 cups fish stock
- 1 tbsp tamarind paste
- Chili paste to taste
- Garnishes: cucumber, mint, onion, boiled eggs
Instructions
- Begin by preparing all your ingredients. Soak the rice noodles in warm water for about 20-30 minutes until they soften. Drain and set aside.
- In a blender, combine the onion with a small amount of water and blend until smooth. This will serve as the base for your soup.
- In a large pot, heat a little oil over medium heat. Add the blended onion and sauté until fragrant, about 5 minutes.
- Add the shrimp paste to the pot and cook for another 2-3 minutes, stirring constantly to avoid burning.
- Pour in the fish stock, followed by the tamarind paste and chili paste. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
- After simmering, add the cooked and flaked mackerel to the pot. Stir gently to incorporate the fish without breaking it up too much.
- Continue to simmer for an additional 10 minutes, allowing the mackerel to heat through and infuse the broth with its flavor.
- While the soup is simmering, prepare the garnishes. Slice the cucumber, chop the mint, and slice the boiled eggs into halves or quarters.
- Once the soup is ready, taste and adjust the seasoning with additional chili paste if desired. Remove from heat.
- To serve, divide the soaked rice noodles among four bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good amount of mackerel.
- Top each bowl with the prepared garnishes: cucumber slices, fresh mint, onion, and boiled egg. Serve immediately and enjoy your Dreams of Assam Laksa!
Tips
- Prep Ahead: To save time, soak the rice noodles and prepare the garnishes in advance. This way, you can focus on the soup's rich flavors without feeling rushed.
- Adjust the Heat: Assam Laksa is known for its spice, so feel free to adjust the chili paste to your liking. Start with a small amount and add more for that perfect kick!
- Fresh Ingredients Matter: Use fresh mackerel if possible, as it enhances the soup's flavor. If you can’t find mackerel, any firm white fish will work as a substitute.
- Simmer for Flavor: Don’t rush the simmering process; allowing the soup to cook gently for the full 30 minutes will deepen the flavors and create a richer broth.
- Garnish Generously: The garnishes are not just for decoration! They add freshness and texture, so don’t skimp on the cucumber, mint, onions, and boiled eggs.
- Serve Immediately: Assam Laksa is best enjoyed hot and fresh. Serve it right after cooking to ensure the noodles don’t get soggy and the flavors remain vibrant.
- Experiment with Toppings: Feel free to get creative with your toppings! Add bean sprouts, fried shallots, or even a squeeze of lime for an extra burst of flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
