Assam Laksa
A bold and tangy Penang-style Assam Laksa with rich sardine broth, tamarind, pineapple, aromatic herbs, and the deep savoury flavours of Jeeny’s Petis Udang and Belacan Bakar.
Watch the recipe
Ingredients
- Jeeny’s Petis Udang, 1 pack instant laksa noodles, 3 fresh sardines, boiled and deboned, 1 small can sardines, fish flesh only, Daun kesum, 2 pieces asam keping, 1 tbsp Jeeny’s Tamarind Paste, 3 stalks lemongrass, ½ cup pineapple flesh, 1 torch ginger flower, quartered, 1L fish stock, Salt and sugar to taste
- Blended ingredients:
- 5 large red chilies, 7 red bird’s eye chilies, 1 inch galangal, 1 inch fresh turmeric, 1 tsp Jeeny’s Belacan Bakar, ⅓ cup pineapple
Instructions
- 1
1.Boil the fresh sardines, then separate the fish flesh and reserve the stock.
- 2
2.Blend the red chilies, bird’s eye chilies, galangal, turmeric, Jeeny’s 3.Belacan Bakar, and pineapple until smooth.
- 3
4.Heat oil in a pot and sauté the blended paste until fragrant.
- 4
5.Add lemongrass, Jeeny’s Petis Udang, Jeeny’s Tamarind Paste, asam keping, pineapple, and torch ginger flower.
- 5
6.Pour in the fish stock and bring to a boil.
- 6
7.Add the fresh and canned sardine flesh, followed by daun kesum.
- 7
8.Season with salt and sugar, then simmer until the flavours develop.
- 8
9.Cook the laksa noodles according to the packet instructions.
- 9
10.Serve the noodles with the hot Assam Laksa gravy