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Assam Laksa

Recipe twisted by Janece Mather

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As I didn't have the seafood described in Janella's recipe and I wanted to eat it immediately, I used fish balls from the freezer and silken tofu I had in the fridge. Everything else was the same.

Serves 2

Ingredients

Paste

2 dried chillies, roasted
1 tsp coriander seeds, roasted
2 tsp shrimp paste, roasted
1 red onion, diced
4 cloves garlic, chopped
1 tsp lime zest
1 stalk lemongrass, green part only roughly chopped
1 tsp galangal, roughly chopped
4 red chilles
¼ cup macadamias
1 tbls coriander roots and stems
1 tsp turmeric powder
1 tbls olive oil
1 litre fish or vegetable stock
2 tbls laksa paste (above)
1 tbls tamarind paste
1 pkt. silken tofu (uht), large cubed
8 fish balls (from chinese supermarket)
4 small bundles of rice vermicelli, soaked in hot water
1 tbsp fish sauce (maybe)
Garnish - vietnamese mint, bean sprouts, lime wedges quartered, spring onions cut on the diagonal

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Method

Pound all the paste ingredients together in a mortar and pestle or use a food processor.
In a soup pot add the stock, 2 tbls laksa paste and the tamarind paste and let simmer for a few minutes. Now add the fish balls and let it cook for a minute or two until it is cooked. Taste for seasoning. If you like it saltier then add some fish sauce.
Drain your noodles in a colander and divide them between 2 bowls. Top these with half the fish balls and cubed tofu each. Pour the hot broth over and garnish (above).

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Notes & Tips

Frozen fish balls are available from asian supermarket and UHT packet of silken tofu is available from the supermarket. I cut this iinto large cubes so that they don't break up.