Penang assam laksa , noodles in a spicy, assam soup done in Penang style.

Ingredients:

0.6 kg/ 1 kt
0.9 kg/ 1 1/2 kt
4 rounded tbsp
4 tbsp
1 tbsp

Stock (boil):
855 ml
8
1 tsp

Garnishes:
1
1
1
10


2
5-10

Rempah (pound):
2 stalk
15 slices
1
20
15
1 tbsp
 

fine rice vermicelli (beehoon), boiled, rinsed & drain
fish (Ikan Parang), cut into large pieces
tamarind (assam), add 855 ml/30 oz water
sugar
salt

water
tamarind (assam) fruits
salt

fresh pineapple, shredded
cucumber, shredded
head local lettuce, shredded
preserved Chinese shallots (lohquo), sliced
peppermint leaves, finely sliced
daun kesum leaves, finely sliced
pink ginger buds (bunga siantan), finely sliced
fresh red chilies, sliced

lemon grass (serai), use white part only
slices lengkuas
thumbsize piece tumeric (kunyit) or 3/4 tbsp turmeric powder
shallots (bawang merah)
chilies, pounded or 2 tbsp pounded chilies
shrimp paste (blachan)

Directions:

1. Stock: Cook the fish in the boiling stock water. Remove the fish, flake the flesh off the bones, set aside the meat, and return the bones to the stock. Bring to boil and then simmer for 10 minutes. Strain.

2. To Cook : Place the tamarind water, 6 tbsp sugar, 2 tbsp salt, rempah, and strained fish stock in a pot. Bring to boil and then add the flaked fish meat.

3. To serve: Place the noodles in the serving bowls, pour the hot soup over the noodles, and then garnish.