Wednesday, July 28, 2010

Asam Fish Soup

Do u know the famous asam laksa stall selling in SS2 and SS3 night markets?  Hop over to masak-masak, it has a post regarding the stall.  Ok, correction, should be 'use to be famous' stall :p  Those day, if u wanna packed a bag of the asam laksa, u need to take the number token hanging at the truck and waited long for ur lucky number to be called.  I usually went there very early to 'tapau', in order to get rid of the crowd.  However, 1 or 2 yrs ago, the uncle had passed his business to a young chap, the taste of the asam laksa turned disappointing and now there r no longer big crowd surrounding the truck.  And since then, I seldom buy asam laksa from the night market anymore.

Last Thu, saw Ohbin posted a 'Asam Fish Soup' recipe, the ingredients and method are so simple that I decided to try.

1 bunch laksa mint (daun kesum)
4 kembong (I managed to get those cooked salted kembong only)
3 mackerel tails
0.8 - 1 liter water
20 shallots
8 dried chili, soaked and cut half
5 bird eye chili (used a red chili, cut)
3 pieces tamarind slice (asam gelugor) (added more for the sourness)
1 tsp belacan (shrimp paste), fry/grill til fragrant (I used about 1 tbsp)
2 tsp fish sauce (use only 1 tsp as the kembong was oledi salty and put too much belacan)
pinch of salt (skipped the salt)
1/2 ginger bud (pink bunga kantan), diced (didn't put this in as I couldn't find it)
  1. Boil water, add in laksa mint, shallots, dried chili and chili, simmer for 30 minutes
  2. Put in tamarind slices and belacan, boil for 10 minutes
  3. Add in fish sauce, kembong and mackerel, boil til fish cook 
  4. put in salt and sprinkle in ginger bud, serve while hot
Taste wise, nothing close to the uncle's but good as a beginner's.  Hubby said it was not spicy enough, but I found it ok, just lack of something, think by adding diced ginger bud and some 'har koh' may enhance the taste more.

Packed 2 kembong and a mackerel tail to dad & mum, will see what is their comment on the dish :p

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