Asam Laksa Recipe

Ingredient:

(Step 1)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(Step 2)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(Step 3)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency

How to cook:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (Step 1), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.

To serve:

Put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

Original Reference:
http://www.foodmalaysia.net/recipe_collections/asam_laksa

Ipoh Kuey Teow Soup Recipe

Ingredients:

450g chicken thighs

1 tsp salt

1/2 tsp sesame oil

1/2 tsp white pepper

1 tbsp oil

2 tbsp oil

4 cloves garlic (minced)

600g medium -sized prawns

2 l chicken bones stock

3 tsp salt

1 tsp seasoning powder

1 tbsp oil

90g Chinese chives/daun kucai

600g kuey teow noodles (cut into 3 cm lenghts)

Garnishing Ingredients (finely sliced)

2 stalks spring onion

2 red chillies

How to cook:

1. Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.
2. Steam chicken for about 15 minutes. Remove and slice finely when Cool,
3. Heat 2 tablespoonfuls of oil. Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.
4. Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.
5. Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.
6. Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

To serve:

1. Put kuew teow noodles, into individual howls.
   
2. Arrange chicken slices and prawns on top.
   
3. Pour soup over noodles. Garnish with sliced spring onions and chillies.

Pandan Putu Mayam (Base on original recipe of Putu Mayam)

Ingredients:

15 screwpine leaves/daun pandan

500ml water

300g rice flour

1 tsp salt

A dash of green colouring

500g fine brown sugar/chopped palm sugar

100g grated coconut (white part only)

Putu mayam maker

How to cook:

1. Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
2. Heat rice flour over low heat in a wok without oil. Take care not to brown it.
3. Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
4. Gradually stir in screwpine juice. Mix to a smooth batter.
5. Add green colouring and mix well.
6. Pour mixture into a saucepan. Cook over high heat, stirring constantly.
7. When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
8. Cool dough slightly before use.
9. Prepare steamer for steaming putu mayam.
10. When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
11. Move in circular movements to get a round lacy piece. Do not overlap the pieces.
12. Steam over high heat for 8-10 minutes or until cooked.
13. Repeat until all the dough is used up.

To serve:

Serve putu mayam with sugar and grated coconut.