Penang Assam Laksa

Whenever I miss my home, a bowl of good Penang Assam Laksa (rice noodles in spicy fish broth) will always fix the craving for me. Everytime. All the time.
So when D mentioned he missed Penang food, I knew what I would be cooking for him this weekend. This dish is low in fat and carbs, loaded with Omega 3, protein and the wonderful nutritions of herbs & vegetables - oh, the goodness you can get in a bowl of Assam Laksa and sans any rich, red meat too! The rich, fish broth simmered with lots of aromatics and served with a plethora of colorful garnishings - sweet, crunchy & exotic savory herbs would not only awaken all your taste buds, but bring them to heavenly heights! I kid you not! My rendition of Assam Laksa includes fried fish ball and rock sugar to add more flavor and texture. It's my comfort food. My Penang in a bowl.

Ingredients:
~ 1 pound fresh laksa noodles (rice noodles) available at Asian grocery stores. You can substitute with dry ones.

For the fish stock:
3 large mackerel (I used blue mackerel since it's the only type available here during the season)
1/8 cup (golf-ball size) tamarind mixed with 1/2 cup water
15 cups water
10 stalks polygonum (daun kesom in Malay)
1 wild ginger bud, cut lengthwise
3 stalks lemon grass, smashed (use the white portion only)
6 pieces dried tamarind skin
1 piece (~ 1/2 inch size) rock sugar
10 fried fish balls (available at Asian grocery stores); optional
Salt to taste

For the chili paste (blend together):
10 fresh chillies
10 dried chillies, soaked
~1/4 inch galangal
~1/4 inch fresh turmeric
20 shallots
1/2 red onion
1 clove garlic
4 candlenuts
Grind all the above items together
2 Tbls dried shrimp paste (belacan)

Garnishing
Half a pineapple, julienned
1 cucumber, julienned
2 wild ginger buds, sliced finely
3 red chillies (or Thai bird chillies), sliced thinly
2 big inions, sliced thinly
mint leaves
black shrimp paste (optional)



Method:
Boil fish in water for ~ 15 mins. Remove fish, strain fish stock and continue simmering. Pick out fish bones, flake fish meat (do not mash) and add back to laksa (fish) stock.


Heat some oil and add in chili paste ingredients. Fry in medium to low heat till fragrant, ~ 15 minutes. Add to fish stock mixture. Add tamarind juice, polyganum, tamarind slices and the rest of the ingredients for fish stock. Simmer over medium to low heat for ~35 mins. Add in fish balls to stock ~10 mins before serving (optional)

To serve, put required amount of noodles in individual bowls. Spoon laksa stock over noodles and garnish with pineapple, cucumber, ginger buds and the other garnishing ingredients. Shrimp paste is optional.