Assam Laksa Stock

Introduction

History

Assam Laksa has its roots deeply embedded in Malaysian cuisine, with influences from Chinese and Indonesian cooking. The dish's name, "Assam," refers to tamarind, which gives the broth its characteristic sour taste. Historically, Assam Laksa was a simple, hearty meal for fishermen along the Malaysian coast, utilizing fresh catch and local ingredients. Over time, it evolved into a culinary staple, celebrated for its complex flavors and textures.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To achieve the best flavor for your Assam Laksa Stock:

- Use fresh ingredients for the spice paste to maximize the aroma and taste.

- Simmer the broth gently to allow the flavors to meld together beautifully.

- Adjust the seasoning gradually, tasting as you go to find the perfect balance between sour, spicy, salty, and sweet.

Serving Suggestions

Serve the Assam Laksa Stock over fresh or blanched laksa noodles. Garnish with shredded cucumber, lettuce, pineapple, onions, chillies, mint leaves, and finely sliced ginger buds. A tablespoon of shrimp paste on the side adds an extra layer of flavor.

Cooking Techniques

The key technique in preparing Assam Laksa Stock is the simmering process, which allows the flavors to develop fully. Grinding the spice paste finely ensures a smooth, rich broth.

Ingredient Substitutions

If ikan kembong is not available, mackerel or sardines make good substitutes. Tamarind paste can replace strained tamarind if necessary.

Make Ahead Tips

The stock can be prepared in advance and refrigerated for up to 3 days or frozen for longer storage. Reheat gently before serving.

Presentation Ideas

Serve the Assam Laksa in a deep bowl, with the garnishes arranged beautifully on top. A side dish of extra garnishes allows guests to customize their bowl.

Pairing Recommendations

Assam Laksa pairs wonderfully with a crisp, dry white wine or a light beer. The acidity and bubbles help cut through the richness of the dish.

Storage and Reheating Instructions

Store the stock separately from the noodles and garnishes. Reheat the stock over low heat, adding water if it has thickened too much. Prepare fresh noodles and garnishes for serving.

Nutrition Information

Calories per serving

A serving of Assam Laksa Stock, without noodles and garnishes, is relatively low in calories. The majority of the calories come from the fish, making this a great option for those monitoring their calorie intake.

Carbohydrates

The primary source of carbohydrates in Assam Laksa comes from the noodles served with the stock. The stock itself contains minimal carbohydrates, with small amounts coming from the tamarind and sugar used in the recipe.

Fats

Assam Laksa Stock is relatively low in fats. The main contributors to fat content would be the flaked ikan kembong (mackerel) and the small amount of belacan (shrimp paste) used in the spice paste. These ingredients add a depth of flavor while keeping the dish light and healthy.

Proteins

The flaked ikan kembong is the primary source of protein in this dish, making it a great option for those looking to include more seafood in their diet. The protein content in the fish contributes to muscle repair and growth, making this dish as nutritious as it is delicious.

Vitamins and minerals

This stock is rich in vitamins and minerals, thanks to the variety of herbs and spices used. Ingredients like lemon grass, fresh turmeric, and chilies are known for their health benefits, including anti-inflammatory properties and boosting the immune system.

Alergens

The main allergens to be aware of in this recipe are fish and shrimp paste. Those with seafood allergies should avoid this dish or find suitable substitutions.

Summary

Overall, Assam Laksa Stock is a flavorful, nutritious base for a traditional Malaysian dish. It's low in calories and fats, with a good amount of protein and a wealth of vitamins and minerals from the fresh herbs and spices.

Summary

Assam Laksa Stock is the heart of a traditional Malaysian dish, rich in flavors and nutrients. This recipe offers a step-by-step guide to creating a delicious, authentic broth that can be customized to suit any taste. Whether enjoyed as a hearty meal or a light, flavorful soup, Assam Laksa is sure to delight.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl living in a small village in Malaysia. My grandmother, a wise and skilled cook, was known throughout the village for her delicious dishes. I spent countless hours watching her in the kitchen, eager to learn her secrets.

One day, as I was helping her prepare ingredients for dinner, she told me that she was going to teach me how to make Assam Laksa Stock. I was thrilled! Assam Laksa is a popular and flavorful noodle soup in Malaysia, and I had always wanted to learn how to make it. My grandmother explained that the key to a good Assam Laksa lies in the stock - a rich and tangy broth made from a blend of spices and herbs.

We started by gathering the ingredients: dried tamarind, lemongrass, galangal, dried chilies, shallots, and belacan (shrimp paste). My grandmother showed me how to prepare each ingredient, from soaking the tamarind in hot water to pounding the dried chilies and shallots into a paste. The kitchen was filled with the fragrant aroma of spices, and I felt a sense of excitement and anticipation as we worked together.

Next, we heated some oil in a pot and sautéed the spice paste until it turned fragrant and golden brown. Then, we added the tamarind water and lemongrass, letting the mixture simmer and infuse with flavor. As the stock bubbled away on the stove, my grandmother shared stories of how she had learned this recipe from her own grandmother, who had learned it from her mother before her.

After letting the stock simmer for about an hour, my grandmother strained out the solids and added in some coconut milk and sugar, balancing the tangy and spicy flavors with a touch of sweetness. The stock was now ready, and my grandmother ladled it into bowls, adding in some cooked rice noodles, shredded fish, cucumber, and fresh herbs to create a beautiful and fragrant bowl of Assam Laksa.

As we sat down to enjoy our meal, I savored the rich and complex flavors of the Assam Laksa Stock. The tangy tamarind, fragrant lemongrass, and spicy chilies blended together perfectly, creating a dish that was both comforting and exhilarating. I felt a deep sense of pride and gratitude towards my grandmother, who had passed down this recipe to me with so much love and care.

Since that day, I have made Assam Laksa Stock many times, each time tweaking and perfecting the recipe to suit my own tastes. I have shared it with friends and family, who always rave about its unique and delicious flavor. And every time I make it, I am reminded of that special day in my grandmother's kitchen, when she taught me how to create something magical out of a simple pot of ingredients.

As I sit here now, reflecting on that memory, I am filled with gratitude for the culinary legacy that my grandmother has passed down to me. I know that her spirit lives on in every dish I create, and I am honored to carry on her tradition of cooking with love and passion. And so, I will continue to make Assam Laksa Stock, sharing its flavors and stories with those I hold dear, in the hope that it will bring them as much joy and fulfillment as it has brought me.

Categories

| Assamee Vegetarian | Cucumber Recipes | Fish Recipes | Galangal Recipes | Lemongrass Recipes | Lettuce Recipes | Malaysian Recipes | Mint Recipes | Pineapple Recipes | Shrimp Recipes | Tamarind Juice Recipes | Tamarind Recipes | Turmeric Recipes |

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