Penang Assam Laksa (Cooking)

 Directions:

Ginger, torch ginger & Lemongrass

All the spices grinned

Spice Paste:
Pound or grind all ingredients into a fine paste preferably with a food processor or blender.
Add in the water to ensure that the paste is ground efficiently.
Heat up wok without oil and cook the spice paste for about 4 ~ 5 mins until fragrant.
Set aside to cool.

Assam Laksa Soup:

Boil the fish in a big pot

Boil the water in high heat and cook the fish in it.
Remove the fish when it is cook. ( Roughly around 15 ~ 20mins)
Allow the fish to cool and remove the flesh from the bones.
Return the fish bones and simmer for another 20 mins.
Add in the spice paste into the soup.
Add in assam, laksa leaves, and prawn paste.
Add in salt and sugar to taste.
Reduce to low heat and let it simmer for another 30 mins.
Lastly, add in the fish and bring it to boil again. (remember to break the fish to smaller pieces)

Separate the meat from the bones

Noodles:
Blanch the vermicelli in hot boiling water for 7~ 10 mins.

Garnishes are nicely sliced!

Assembly:
Place a serving of vermicelli in a bowl
Spread garnishes on top of the bowl depending on your preferences
Add in the soup (make sure the soup must be hot!)
Squeeze in lime juice
Top up with a spoon or two of Heh Ko according to taste
Serve~!!

Add another tbsp on heh ko to complete your bowl of assam laksa!