I did this last Monday, and it’s a very satisfying dish.. and I can tell you.. I don’t really enjoy the assam laksa from outside coz
1) the fish is hardly to be seen
2) they kiapsam on the ‘liew’
3) the ‘har gou’ also very little..
and making myself.. I can have what I like, and what I don’t like.. muahaha… It’s not ma fan to do this, only to debone the fish that will take some time. Steam the fish and debone the fish and keep aside.
So, how to do the stock is the important ones…and all you need is
15 – 20 dried chilli
15 – 20 shallots / small onions
15 – 20 garlic
1 big piece of turmeric ginger
1 piece of belacan
add some fresh red chilli
2 – 3 stalks of Serai / lemongrass
2 bunga kantan (just the stem part)
Blend all the above. Boil with bit water first before adding in ‘jian hong’ leaves and the bunga kantan (flower part)
Then add in assam water till you feel that’s sufficient for you to serve all the hunger people in your house. Then add in the fish which is steam and debone earlier..
You may also add in assam keping to make the soup sour, and add in sugar, salt to taste.
Cut all the other 'veg’ and you are ready to have a good bowl of assam laksa.. and you find your soup very ‘ching’ or clear compare to those you buy from outside..
ENJOY.. and for those malas to cook, make a gathering, and I cook for all of you… muahaha..