About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, September 7, 2014

ASAM LAKSA



ASAM LAKSA

700 gm ikan kembung (mackerel)

3 cm ginger,bruised

2 slices asam gelugor

1 tsp salt

1.6 litres water

2 bunga kantan (torch buds)quartered lengthwise

6 stalk daun kesum

2 tsp salt

2-4 tbsp sugar

4-5 slices asam gelugor

500 gm fresh laksa noodles

Grind to a paste

15 dried chillies,remove seeds and soaked

4 fresh red chillies

10 shallots,chopped

2 stalk serai

2cm belacan

2cm lengkuas

1cm fresh turmeric

Blend into a paste with some water

Garnish

1 small cucumber,finely shredded

1/4 fresh pineapple,shredded

1 medium onion,halved and sliced thinly

1 torch ginger,finely sliced

50 gm mints leaves

2 red chiies,thinly sliced.

1. Clean the fish and place fish ,ginger,asam gelugor and salt into a pan and add in 1 litre water. Bring to boil,cook until the fish are cook.  Remove from the heat and let it cool.  Remove fish from the water and separate fish meat from the bones.  Strain fish stock,discard bones and solids.Set a side

2. Place ground ingredients into a large pan and add reserved fish stock and the remaining 600ml water.  Add in the bunga kantan,daun kesum,salt,sugar and asam gelugor. Bring to the boil,reduce heat and simmer gently for 35 mint. Add in the fish and simmer for another 15 mints. Taste and adjust seasoning if necessary.

3.Bring a large pot of water to boil. Blanch the fresh laksa noodles in hot water for 1-2 mints. Drain noodles in a colander and run tap water over them to remove excess starch. Drain well before transferring to a serving dish.

4. To serve laksa,place a portion of the noodles in a deep bowl and pour on th piping hot gravy. Top with the shredded cucumber and pineapple,onions,chili and the rest of the ingredients.

Note this recipe was given to me by a friend.






















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