What is Laksa?
Laksa is a popular southeast Asia soup of rice noodles and broth of coconut curry. When the term is used by itself, it most likely applies to this standard variation of curry soup, but there are other types. Assam Laksa is the second most common type and is made of rice noodles and spicy fish broth.
Standard curry Laksa begins with spices. The ingredients used in this paste may vary slightly depending on how the cook prepares the recipe, but most root pastes usually include red chili peppers, shallots, lemon grass, dried shrimp paste, turmeric, coriander, sugar, garlic and ginger. These ingredients are mixed together until a strong uniform paste is formed. The chef often prepares the paste forward and keeps it chilled in a closed glass container for up to several weeks. The paste should become a fragrant and begin to turn brown, but must not be allowed to burn. Further ingredients are added to the heated spice paste and form a broth. Coconut milk is a keyThe component used to make standard curry laksa its distinctive taste. It is also added water, chicken stock or fish stock and the whole mixture is brought to a boil.
When the broth strengthens, the chef prepares ornaments and noodles. Rice flour noodles are either cooked or soaked in hot water for a few minutes until they soften. The chef then divides the noodles into individual serving bowls. The pieces of chicken, shrimp or fish cake are cooked and add to the serving bowls along with tofu buffa, egg boiled hard and the sprouts of beans. Finally, the broth is poured on these ingredients and the soup is ready to serve.
Assam Lakesa is made in a very similar way. Spice Paste, usually made by mixing garlic, lemon grass, shallots, turmeric and dried shrimp pastes are prepared first and postponed until it is ready for use. The cook creates a basic broth by cooking this spice paste in the water. TheThe marindive paste, made of an acidic tasting plant, is added to the liquid along with several pounds of whole fish. This supply is long enough to make the fish cooked and the tastes mix.
As soon as the fish is cooked, it is removed from the pot. The bones are discarded and the meat is reflected and added back to the broth. Boiled rice noodles are arranged in individual serving bowls and the hot broth is poured above them. Other ornaments such as pineapple, onion, shredded cucumber and mint leaves are added immediately before serving.