How to make Assam Laksa (Granny's Recipe)

Prep your fresh fish, steam in water and debone after cool down. Save the water after steaming.

Cut ingredients A and B.

Blend dried chillies, galangal, lemongrass, shallots and yambean, set aside.

In a separate blender, blend potatoes.

Add the first blended ingredients to a pot, add in water, season with salt and sugar (you may add more to taste).

Add torch ginger bud stalk, mint leaves stalks, polygonum leaves and tamarind paste.

Boil over medium heat, when boiling lower the heat and keep boiling for half an hour, stirring occasionally.

Remove all leaves and stalks from the soup.

Pour fresh fish meat and water into the pot, followed by the can of sardine.

Add in blended potatoes, add more tamarind paste to taste.

Boil for a further 5-10 minutes.

In a separate wok, boil laksa noodles until soft and drain.

Plate your dish with ingredients B and serve with prawn paste if desired.

Equipment Needed

Spice Level:

Dietary