Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Prep time : 10 mins
Cook time : 30 mins
Total time : 30 mins
Author :Vahchef
Main Ingredient : Fishes & sea-foods
(1 ratings)
1 reviews so far
Servings : 0 persons
Published date : November 27, 2016
| • Flaked ikan kembong - 600 grams. | |
| • Tamarind juice - 50 grams. | |
| • Daun kesom (polygonum) - 4 springs. | |
| • Fresh shallots - 30 numbers. | |
| • Belacan granules - 1 tea spoon. | |
| • Lemon grass - 2 numbers. | |
| • Dried chilies - 10 numbers. | |
| • Fresh chilies - 10 numbers. | |
| • Lengkuas - 2 numbers. | |
| • Fresh turmeric - half piece. | |
| • Salt - to taste. | |
| • Sugar - to taste. | |
| • Water - 4 litres. |
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This dish is a spicy sweet and sour delicacy popular throughout the world apart from Assam. Assam Laksa is also popularly known as Penang Laksa. Assam Laksa Stock is a rich spicy broth made with a stock of flaked Ikan kembong and Daun kesom (polygonum) and the seasoning is done with galangal, lemon grass, turmeric, dried chilies and most importantly the wild ginger flowers that gives a distinctive rich aroma to the dish and taste delicious.
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vahuser Posted on Sun Jan 31 2010
What is this recipe doing under Mughalai cuisine? This is a malaysian dish!!
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