Hey everyone! Hope you’re all doing well. It feels like forever since I last posted. A lot has happened, but I’ll try to keep it concise. Life took an unexpected turn, and I’m slowly getting back on my feet, literally.
In the midst of spring cleaning for Ramadan beginning of March, an accident with a trolley led to a severe foot injury. The infection that followed forced me to spend the entire Ramadan and the first week of Eid hospitalized. I had to endure the debilitating side effects of strong antibiotics. The antibiotics made me so sick, I was vomiting constantly, as if I was paid to do it. 😀 The subsequent months were pretty much an ordeal as I navigated life in a wheelchair.
Just when I thought my hospital ordeal was over, I faced another challenge. Doctors recommended plastic surgery to aid in the healing of my foot wound. This meant a grueling 12-day hospital stay in August for a skin graft operation. So basically, the plastic surgeon performed a skin graft procedure, taking skin from my thigh and transplanting it to my foot. Was I scared? Absolutely! I even joked with the doctor about using someone else’s skin. But it wasn’t really a joke, to be frank. :S Anyways, after the surgery I was confined to the hospital bed for 12 days. It was a true test of endurance. When I was home, I was stuck by a month of couch potato mode, with a cast from my foot to my knee, to immobilize the grafted area. It was a tough ordeal, but I managed to endure it somehow despite the fact that I was stir-crazy on the inside at times!
I feel like a whole new person after going through this. I’ve never been sick or in the hospital, so it was a wild ride. There were many times when I just broke down, I was thrown into a whirlwind of emotions but somehow I found the strength to carry on. Strength from god and the unwavering support of my loved ones especially my mother, who visited me daily and ensured my comfort and well-being.
As I slowly but surely return to my feet, I am back to cooking and baking again. Believe it or not, I even cooked while I was supposed to be glued to the bed! My helper would assist me with a portable setup in my room, I would cook every other day, losing myself in the process. It was my escape, my therapy. <3
Although these couple of months have developed some changes in me, my love for cooking and baking has only grown stronger. As I am slowly getting back on my feet, I’m eager to continue sharing my culinary creations with you. Let’s begin the next chapter, shall we? 🙂
So the recipe I am sharing today is something that my mother love and since she has been the BEST mother in the world, I just had to make this for her even though it can be a tad laborious. Assam laksa is a spicy and sour noodle soup that hails from the vibrant food haven of Penang, Malaysia, It is a tantalizing fusion of flavors. This noodle soup, named after its sour and spicy profile, is a beloved street food that will awaken your taste buds. Assam literally means sour (from tamarind) so you can expect this soup to kick a punch. Though its roots lie in Penang, Assam laksa has spread its flavorful wings to Singapore. It is pretty easily found in hawker centers now.
Fish is a vital component of this dish. Although many recipes use canned sardines or mackerel, I opted to use fresh fish. I used ikan kembung for this recipe, but feel free to use mackerel, too. A good-tasting fish yields a good broth, which elevates the taste of the soup. The soup is served with thick rice noodles and a vibrant medley of cucumbers, pineapple, and lettuce.
A key ingredient in Assam laksa is torch ginger flower also known as bunga kantan which imparts a unique aroma. Torch ginger flower is also an essential ingredient in rojak. While optional, it significantly enhances the flavor profile. The soup is finished with a blend of aromatic herbs like mint and laksa leaves and finally finished off with a squeeze of lime, creating a truly delightful experience.
This Penang Assam Laksa Recipe is a flavorful and nutritious dish. Although it requires some preparation, it’s a healthier choice as it’s cooked without oil. Give it a shot, and you’ll savor every bite!
- 1 kg fresh laksa noodles (or thick round rice noodles)
- 10 fresh red chilies
- 20 dried red chilies (or 3 tbsp freshly ground chili paste)
- 20 shallots
- 10 cloves garlic
- 1 inch of galangal (lengkuas)
- 2 cm knob of fresh turmeric
- 2 stalks lemongrass
- 1 tbsp dried shrimp paste (Belacan)
- 1 kg fresh mackerel or kembong, cleaned and gutted
- 2 stalks lemongrass, lightly smashed (white part only)
- 2 cm ginger, sliced
- 5 pieces tamarind peel (asam keping or asam gelugor)
- 3L water
- 4L fish broth + water (stock from the boiled fish)
- Fish bones (see method)
- 3 stalks lemongrass, lightly smashed
- 2 torch ginger flower, quartered
- 3 inches of galangal, halved
- 10 stalks Vietnamese mint (daun kesom)
- Fish flakes
- ⅓ cup tamarind juice
- 2-3 tbsp sugar or brown sugar, to taste
- 2-3 tbsp sweetened prawn paste (heh ko sauce),start with 2 tbsp, add another tbsp if required.
- Salt to taste
- Garnishing
- 1 cucumber, thinly sliced into strips
- Chinese lettuce, sliced
- ½ medium size fresh pineapple, sliced into small pieces
- 2 red onions, thinly sliced
- Handful of mint leaves
- Handful of vietnamese mint leaves (daun kesom)
- 1 torch ginger bud (bunga kantan), finely sliced
- 3 red chilies, thinly sliced
- 3 green bird's eye chilies, thinly sliced (optional)
- Calamansi lime, halved
- 4 Hard boiled eggs, halved
- In a pot, add ingredients (A), except fish. Once it comes to a boil add fish.
- Boil on medium heat for 20 minutes or until the fish is cooked.
- Transfer cooked fish to a plate. Once cool enough to handle, flake the fish meat and set aside, save the bones and head.
- In a pot, add the ground spices and ingredients (B) plus the fish bones. Bring it to a boil and let this simmer for 30 minutes.
- Turn off the heat and then strain the broth and discard all the solids.
- Pour all of the broth in a pot and add the remaining ingredients (C). Add the flaked fish and continue to boil on low heat for another 30 - 40 minutes.
- Check the salt and sugar to balance the spiciness and sourness according for your taste.
- Rinse laksa noodles in hot water and strain. Place one serving of noodles into a bowl, and pour laksa soup over the top.
- Top with garnishing.
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