Assam Laksa

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New Asian Cuisine


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1 pound bluefish (Traditionally mackerel, otherwise, any oily flaky fish)

6 dried Japanese chilies or 3 fresh red jalapeno

2 pieces of lemongrass

5 shallots

1 tablespoon roasted belachan

¼ cup of canola oil for frying

1/2 cup tamarind pulp (including seeds) + 1 cup warm water

6 cups water or fish stock (use fish bouillon if necessary)

5 pieces of dried tamarind slices

4 stalks laksa leaves

Salt to taste (at least a few pinchfuls of salt)

2 teaspoons sugar

1 cup of shredded English cucumber

1 red jalapeno

½ red onion

1 cup of fresh pineapples

1 cup of mint leaves, whole

2 tablespoons laksa leaves, finely minced

12 oz thick fresh rice noodles (lai fun) or 6 oz dried rice vermicelli

1 lime, preferably calamansi

2 tablespoon haeko

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